Sauerkraut Cream with Crispy Bacon and Garlic Croutons - photo 1
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Sauerkraut Cream with Crispy Bacon and Garlic Croutons

Pikantne Dishes for Special Occasions Soups 90 min Medium 13 wyświetleń ~23.11 PLN * - (0)
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Description

Sauerkraut cream soup is a warming, slightly sour soup originating from Polish cuisine, here presented in an elegant version with crispy roasted bacon and aromatic garlic croutons. Thanks to its creamy consistency and delicate roux, the flavors are balanced: the acidity of the cabbage is softened by the sweetness of the roasted onion, sugar, and potato, while the surface features the saltiness and intensity of the bacon along with the garlic crunch of the croutons. This dish is perfect for winter evenings and festive gatherings — hearty, rustic, and yet refined. Serve hot, garnished with fresh dill or parsley, with an extra portion of croutons and bacon bits for a contrast in textures.

Ingredients Used

Ingredients (16)

Servings:
4
  • Sauerkraut 800 g
  • Vegetable broth 1000 ml
  • Raw smoked bacon 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Potatoes 2 szt. (~300 g)
  • Butter 30 g
  • Wheat flour 20 g
  • Country bread 200 g
  • Rapeseed oil 30 g
  • Sugar 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~23.11 PLN (5.78 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Gather all the ingredients and tools: a pot with a capacity of 3-4 l, a frying pan 24-28 cm, a hand blender or a jug blender, a cutting board, a knife, a slotted spoon, a wooden spoon. Drain the sauerkraut from the brine using a colander; if it is very sour, quickly rinse it with cold water and drain again. Peel the onion and chop it into small cubes. Peel the potatoes and cut them into cubes of about 1.5 cm. Finely chop the garlic cloves: 10 g for the soup, 5 g for the croutons.

Ingredients: Sauerkraut, Onion, Garlic
Use a large cutting board and a sharp knife; evenly sized potato pieces will shorten the cooking time. If you don't have a countertop blender, an immersion blender will work well in the pot.

Cooking cabbage

2

In a large pot (3-4 l), place the drained sauerkraut and cover it with vegetable broth. Set over medium heat and bring to a gentle boil. Reduce the heat so that the broth is just simmering. Cook for 20-25 minutes, until the cabbage is soft and aromatic. If after cooking the cabbage seems too sour, drain some of the liquid and add 50-100 ml of water.

Ingredients: Sauerkraut, Vegetable broth
Use a wide pot for better evaporation and quicker softening of the cabbage. Do not cover the pot tightly — steam helps reduce acidity.

Sautéing onion and potato

3

In a medium skillet, heat 15 g of butter (half of the butter portion). Add the chopped onion and sauté for 6-8 minutes, stirring every 1-2 minutes, until the onion becomes translucent and slightly golden — this will enhance the sweetness. Add the chopped potato and sauté for another 4 minutes, stirring; the potato does not need to be completely soft, just lightly browned.

Ingredients: Butter, Onion
Use a pan with a diameter of 24-28 cm; a wooden spoon will make stirring easier. Be careful not to burn the onion — lower the heat if it starts to darken too quickly.

Combining the ingredients

4

Transfer the sautéed onion and potato to the pot with boiling cabbage. Add 5 g of sugar and 2 g of marjoram. Bring back to a gentle boil and cook together for 10 minutes, until the potato is completely soft and the flavors meld.

Ingredients: Sugar, Marjoram, Onion, Sauerkraut
Adding sugar softens the sour taste of the cabbage; if you prefer a more sour soup, skip the sugar or add less.

Preparation of the roux

5

In a separate small pan, melt the remaining 15 g of butter over medium heat. Add 20 g of flour and stir with a whisk or wooden spoon for 1.5-2 minutes to cook the roux and eliminate the raw flour taste — a delicate, nutty aroma and a light golden color should develop. Be careful not to burn the flour.

Ingredients: Butter, Wheat flour
Use a small heavy-bottomed pan; stir constantly to keep the roux smooth. This is an important step: raw flour will give a floury taste, while burnt will taste bitter.

Thickening the soup

6

Pour 100 ml of hot soup/broth from the pot into the roux, vigorously mixing with a whisk to achieve a smooth consistency without lumps. Repeat until you have poured in about 300-400 ml of liquid and obtained a smooth paste. Pour the contents of the pan back into the pot with the cabbage. Cook everything over low heat for 6-8 minutes, stirring, until the soup thickens slightly and the potato is completely soft.

Ingredients: Wheat flour, Vegetable broth, Sauerkraut
Gradually pour in the hot liquid — this prevents lumps from forming. If lumps do form, use an immersion blender to break them up.

Blending to a cream

7

Turn off the heat. Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until smooth. Keep the blender at the bottom of the pot for a moment, then lift it while mixing the contents, moving the tip to achieve a uniform consistency. If the soup is too thick, add 100-200 ml of hot broth and stir.

Ingredients: Sauerkraut, Vegetable broth
Use an immersion blender with a splash guard attachment. Blend briefly and in intervals to avoid overheating the blender's motor. The cream should be smooth, without any cabbage fibers.

Seasoning and finishing

8

Place the pot back on low heat. Taste the soup and gradually season with salt (up to 4 g), freshly ground pepper (2 g), and possibly an additional 10 g of sugar if the soup is too sour. If you want a milder flavor, add 100 g of 18% cream (optional): first temper the cream by mixing 2-3 tablespoons of hot soup with the cream in a small bowl, then slowly pour it into the pot while stirring. Heat gently, do not boil after adding the cream.

Ingredients: Salt, Black pepper, Sugar, 18% cream
Always taste the soup after adding spices — the cabbage already has salt. Tempering the cream will prevent it from curdling.

Roasted bacon

9

Cut the bacon into thin strips or cubes. Heat a dry skillet (without oil) over medium heat. Add the bacon and fry for 6-8 minutes, stirring every 30-40 seconds, until the fat renders and the pieces become golden and crispy. Transfer the cooked bacon to a plate lined with paper towels to drain excess fat. Keep the fat from the skillet — it can be used to sauté croutons or to add a teaspoon to a bowl of soup as an aromatic touch.

Ingredients: Raw smoked bacon
Use a heavy-bottomed pan; do not add oil — the bacon will release its own fat. Keep an eye on it, as the bacon can darken very quickly.

Garlic croutons

10

Cut the country bread into cubes about 1.5 cm on each side. In a pan, heat 30 g of rapeseed oil over medium heat. Add the chopped (about 5 g) garlic and sauté for 15-20 seconds until it becomes fragrant (be careful not to burn it). Toss in the bread cubes and fry for 4-6 minutes, stirring every minute, until the croutons are golden and crispy. Transfer the croutons to a paper towel, lightly salt them (a pinch) to enhance the flavor.

Ingredients: country bread, Rapeseed oil, Garlic, Salt
Add the garlic just before the bread — garlic burns quickly. If the bread is very fresh, shorten the frying time and monitor the color.

Plating

11

Pour a hot portion of sauerkraut cream onto the plate. In the center, place 1-2 tablespoons of crispy bacon and generously sprinkle with garlic croutons. Top with finely chopped dill (optional) and freshly ground pepper. If you saved some bacon fat, add a teaspoon just before serving for shine and aroma.

Ingredients: Dill, Raw smoked bacon, country bread, Black pepper
Serve the soup immediately after preparation: the cream will be best hot, and the croutons and bacon will retain their crunchiness.

Servings and Serving Suggestions

12

For 4 servings, evenly distribute the soup into deep plates. Serve with an additional bowl of croutons and cracklings on the table, so everyone can season to their liking. The soup pairs well with extra pickled cucumbers or a slice of fresh bread.

Ingredients: country bread, Raw smoked bacon
If you are serving at a party, prepare the toast and bacon just before serving, and keep the cream warm in a pot over very low heat.

Fun Fact

💡

Fermented cabbage has been prepared in Poland for centuries as a primary method of preserving cabbage for winter. Creamy soups based on cabbage are a modern adaptation of traditional flavors — they combine the convenience of serving with a characteristic, slightly tangy aroma.

Best for

zimowe przyjęcie świąteczne spotkanie kolacja rodzinna

Tips

🍽️ Serving

Serve very hot to enhance the flavors of the cabbage and bacon. Give guests the option to add extra croutons and cracklings. For a creamier version, use sour cream; for a lighter option, add a tablespoon of natural yogurt just before serving.

🥡 Storage

Store the soup in the refrigerator for up to 2 days in an airtight container. Keep the croutons and bacon bits separately at room temperature (preferably in a sealed container) and add them only when reheating. For reheating: gently warm the soup over low heat, stirring; do not boil vigorously after adding the cream.

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