Creamy Sauerkraut Soup

By • June 11, 2012 0 Comments

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Author Notes: This soup combines the tartness of sauerkraut, the richness of sour cream, and the smokiness of bacon.TheAccidentalFoodie


Serves 4

  • 6 tablespoons unsalted butter, divided
  • 1 cup chopped sweet onion (such as Vidalia)
  • 2 pieces bacon, chopped
  • 2 cups sauerkraut, drained and rinsed
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 4 teaspoons sour cream
  • 1 pinch salt and white pepper
  1. Heat two tablespoons of butter in a sautee pan and cook the bacon. Add the onion just before the bacon is done and cook until soft (do not brown the onion). Pour off rendered fat.
  2. Transfer the bacon and onion to a stock pot, Add the sauerkraut, wine, chicken stock and heavy cream. Simmer, stirring occasionally, for 20 minutes.
  3. Add the remaining butter, a bit at a time, until incorporated.
  4. Add the Dijon mustard, sour cream, and salt and pepper. Just heat through, stirring.
  5. Carefully puree the soup in a blender. Pass the soup through a fine mesh strainer, pressing on the solids to extract as much liquid as possible.
  6. Return the soup to the saucepan and rewarm.

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