Sauerkraut Velouté with Bacon
By chef Gulasch
A tasty soup made from chicken stock, sauerkraut and cream, complemented by onion, bacon and chives. This soup is ideal for cold days when you need something tasty to warm you up.
- 14 min
- total
- Easy
- level
5 min prep · 9 min cook
What you will need
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Sour white cabbage 50 g -
Dried ham 2 slice -
Sour Cream 50 g -
Onion 0.25 pcs -
Chicken bouillon 0.5 pcs
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Lemon 0.25 pcs -
Starch 0.5 tbsp -
Olive Oil 0.5 tbsp -
Sauerkraut Juice 50 ml -
Chives 0.25 pcs
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Steps to cook
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Prepare the ingredients. This is what awaits on your plate – a creamy sauerkraut soup with bacon and onions 🥣🥓 Prepare all your ingredients in advance so the work goes quickly and smoothly.
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Bring the stock to a boil. Put the bouillon in a pot, pour in water (or use ready-made stock) and bring to a boil over medium heat. If you have leftover sauerkraut juice, add it and cook for about 2 minutes.
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Add the cream. Add the sour cream, bring back to a gentle boil and cook for another 3 minutes.
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Thicken the soup. Dissolve the starch in a little cold water and, stirring constantly, pour it into the soup. Let it simmer briefly until the soup slightly thickens.
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Season with lemon. Add lemon juice to taste and remove the pot from the heat.
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Slice the onion. Cut the onion into thin slices.
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Slice the bacon. Cut the bacon into thin slices or strips.
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Prepare the sauerkraut. Finely chop the sauerkraut so it spreads better in the soup.
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Sauté the onion with bacon. Heat a little oil in a pan, add the onion and sauté over medium heat for about 2 minutes until translucent. Add the bacon and sauté another 2 minutes until it releases fat and lightly browns.
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Combine everything and serve. Add the chopped sauerkraut and the onion-bacon mixture to the pot with the soup. Stir, reheat briefly and divide into bowls. Serve hot, optionally sprinkled with chopped chives and with a slice of fresh bread. Enjoy your meal 🥄✨
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