Sauerkraut Soup with Smoked Pork (Sauerkrautsuppe mit Kassler)
Why this recipe works
- Smoky depth: Simmering the smoked pork first lets it season the broth before the potatoes and sauerkraut are added.
- Balanced tang: The sauerkraut keeps the soup bright and recognisable, while potatoes and cream soften its sharpness.
- Hearty but simple: Waxy potatoes, pork and a savoury broth make the soup filling without needing complicated preparation.
Get the most out of this recipe
Authenticity notes
- About the smoked pork: Kassler is a smoked, cured pork commonly used in German cooking; it gives the soup much of its saltiness and savoury character.
- Caraway and sauerkraut: Caraway is a classic partner for cabbage and sauerkraut, adding warmth and a lightly earthy note.
- Home-style finish: Potatoes and cream make this a rounded, filling soup rather than a sharp, clear sauerkraut broth.
Common mistakes
- Boiling too hard: Keep the simmer gentle once the sauerkraut is added; vigorous boiling can make the flavour harsher and break up the potatoes.
- Adding cream over high heat: Stir in the cream over low heat and warm it through gently so the broth stays smooth.
- Seasoning too early: Smoked pork can vary in saltiness, so taste the finished soup before adding extra salt.
Make-ahead tips
- Make ahead: The soup can be cooled, covered and refrigerated for up to 3 days.
- Reheat gently: Warm in a saucepan over low heat until piping hot, stirring often and avoiding a boil after the cream has been added.
- Best texture: For the neatest potato texture, serve the soup the same day it is cooked; leftovers will still taste good but soften slightly.
Equipment you'll need
Ingredients
Instructions
- Peel and finely chop the onion. Cut the smoked pork into bite-sized pieces. Peel the potatoes and cut into 2 cm chunks.
- Put the onion, smoked pork, caraway seeds and bay leaves into a large pot. Pour in the vegetable stock and bring to a gentle simmer. Cook for 15 minutes so the pork starts to tenderise and flavour the broth.
- Add the potatoes and simmer for 12 to 15 minutes, until the potatoes are just tender. Stir occasionally to stop anything catching on the base of the pot. Skim any excess foam if needed.
- Stir in the sauerkraut and simmer for 10 minutes to mellow its sharpness while keeping it tangy. Reduce the heat to low and stir in the double cream. Warm gently for 2 to 3 minutes, then season with black pepper and fine sea salt to taste.
Recipe notes
Tips
- Keep the simmer gentle once the sauerkraut goes in; a hard boil can make the flavour harsher and the potatoes break up.
- If the smoked pork is very salty, hold back on the fine sea salt until the end and season only after tasting.
- For the best texture, add the double cream off the boil and warm it through gently so it stays smooth.
Substitutions
- Replace double cream with crème fraîche for a slightly tangier finish.
- Replace Yukon Gold potato with red potato for a similarly waxy texture that holds its shape.
- Replace vegetable stock with chicken stock for a deeper, meatier broth.
Storage
- Refrigerate up to 3 days
- Cool, cover and refrigerate. Reheat gently in a saucepan over low heat until piping hot, stirring often; avoid boiling after adding the double cream.
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Recipe overview
- Servings: 4 bowls
- Total time: 1h (20min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Milk
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