Best Meatball & Sauerkraut Soup Recipe

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Filling Meatball & Sauerkraut Soup Recipe

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

This is a great and filling meal soup then: delicious meatballs, lentils and mustard are what you need for this sauerkraut soup recipe!

Course: Soup

Cuisine: German

Servings: 2 people

Calories per serving: 519 kcal

Ingredients

• 10,5 oz canned sauerkraut (350 g), drained weight
• 9 oz ground beef (250 g)
• 4 tbsp canned lentils drained
• 3 cups water (720 ml)
• 1 medium shallot chopped
• 1 medium garlic clove chopped
• ½ beef bouillon cube
• 1 tsp strong mustard
• 2 tsp tomato paste
• a handful pickled gherkins sliced
• 2 tbsp fresh parsley chopped
• 2 bay leaves
• 1 tbsp olive oil
• pepper
• salt

Instructions

1. Season the ground beef with pepper and salt. Knead it well and then roll 12 even meatballs from the mince.

   
2. Then add the chopped shallot and garlic clove to a high pan together with the olive oil and the bay leaves.
   
3. Place the pan over medium heat until hot and gently fry the shallot for 3 minutes. Then add the sauerkraut, the water, beef bouillon, the mustard, tomato paste and the pickled gherkins. Season the soup with a pinch of pepper.
   
4. Bring the soup to a good boil and keep it there for 5 minutes. Then add the meatballs, the freshly chopped parsley and then drained lentils to the soup.
   
5. Turn the heat lower to medium and cook the soup for 10 minutes until the meatballs are cooked through. Then remove the bay leaves. Check the seasoning and add extra pepper or salt to taste if necessary.
   
6. Scoop the sauerkraut into bowls, and then top with the meatballs and remaining soup. Serve hot.
   

Best Sauerkraut Soup Recipe with Meatballs – KitchenAid Cook Processor

This is a great and filling meal soup: delicious meatballs, lentils and mustard are what you need for this sauerkraut soup!

I added meatballs to fill our stomachs a little extra… Ah who doesn’t love meatball soup!

So I also prepared this sauerkraut soup in my KitchenAid Cook Processor, it is really simple and quick to do! Gosh I love that machine…

Enjoy this meatball soup!

Best Sauerkraut Soup Recipe with Meatballs Recipe

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Sauerkraut Soup Recipe with Meatballs

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

This is a great and filling meal soup then: delicious meatballs, lentils and mustard are what you need for this sauerkraut soup recipe!

Course: Soup

Cuisine: German

Servings: 2 people

Calories per serving: 519 kcal

Ingredients

• 10,5 oz canned sauerkraut (350 g), drained weight
• 9 oz ground beef (250 g), rolled into 12 small balls
• 4 tbsp canned lentils drained
• 3 cups water (720 ml)
• 1 medium shallot peeled
• ½ beef bouillon cube
• 1 medium garlic clove peeled
• 1 tsp strong mustard
• 2 tsp tomato paste
• a handful pickled gherkins sliced
• 2 tbsp fresh parsley chopped
• 2 bay leaves
• 1 tbsp olive oil
• pepper
• salt

Instructions

1. Place the shallot and garlic clove into the bowl of the Cook Processor fitted with the MultiBlade. Press PULSE for 10 seconds and scrape down the sides of the bowl. Then remove the MultiBlade and replace it with the StirAssist. Add the olive oil and the bay leaves.
   
2. Select Boil P3 and press Start. Press Start once more to activate Step 1. Then add the sauerkraut, the water, beef bouillon, mustard, tomato paste and pickled gherkins. Season with a pinch of pepper.
   
3. Press Start to activate Step 2. Then after that, add the meatballs, the freshly chopped parsley and the drained lentils.
   
4. Press Start to activate Step 3. Once the program is finished, remove the bay leaves.
   
5. Check the seasoning and add extra pepper or salt to taste if necessary. Then scoop the sauerkraut into bowls, and top with the meatballs and remaining soup. Serve hot.
   

What is sauerkraut?

Sauerkraut is fermented cabbage that originates from Eastern Europe.

To make sauerkraut, finely shredded cabbage is mixed with salt and left to ferment overtime. The salt draws out the moisture from the cabbage, creating a brine that promotes the growth of beneficial bacteria. These bacteria ferment the cabbage, converting its natural sugars into lactic acid, which gives sauerkraut its characteristic tangy flavor and acts as a natural preservative.

Sauerkraut is rich in probiotics, which are beneficial for gut health, and it’s also a good source of vitamins C and K. It’s used as a condiment, side dish, or ingredient in various cuisines around the world. Its tangy and slightly sour taste adds a unique flavor to a variety of dishes.

Is sauerkraut the same as kimchi?

Sauerkraut and kimchi are both fermented cabbage dishes, but they come from different cultural backgrounds and have distinct flavors and ingredients.

Kimchi is a staple in Korean cuisine. It involves fermenting Napa cabbage or other vegetables with a mixture of salt, spices, and often additional ingredients like garlic, ginger and chili peppers. Kimchi has a complex and spicy flavor profile with a wide range of variations depending on the region and recipe.

While both sauerkraut and kimchi are fermented cabbage dishes that provide probiotics and other health benefits, they have different taste profiles due to the variation in ingredients and seasonings used in their fermentation processes.

What are 5 popular dishes that contain sauerkraut?

These dishes showcase the versatility of sauerkraut in various cuisines and culinary traditions.

Sauerkraut can be a versatile ingredient that adds a tangy and flavorful element to various dishes.

Here are some dishes you can make with sauerkraut:

1. Reuben Sandwich: classic deli sandwich made with corned beef, Swiss cheese, sauerkraut and Russian dressing, usually grilled between slices of rye bread.

2. Sausage and Sauerkraut: A hearty dish of cooked sausages and sauerkraut, often accompanied by potatoes and sometimes apples.

3. Sauerkraut Soup (Kapusniak): A traditional Polish sauerkraut soup often combined with ingredients like sausage, potatoes, and sometimes mushrooms, creating a rich and flavorful soup.

4. Bigos (Hunter’s Stew): A Polish dish of sauerkraut and various types of meat, often pork, and sometimes beef or sausage, along with other ingredients like mushrooms and spices.

5. Savory strudel with Sauerkraut: sauerkraut mixed with ingredients like onions, mushrooms and sometimes bacon, wrapped in thin pastry dough and baked until golden.

Why is sauerkraut an acquired taste for some?

Sauerkraut is often considered an acquired taste due to its tangy and sour flavor resulting from the fermentation process.

The strong aroma and unfamiliarity of fermented foods can be off-putting to those not accustomed to them. Its cultural context as a traditional food in certain regions means those who haven’t grown up with it might find its taste and texture unusual compared to their usual fare.

Acquiring a taste for sauerkraut involves repeated exposure, allowing individuals to gradually become accustomed to its unique characteristics and develop an appreciation for its complex flavors.

Is borscht a type of sauerkraut soup?

Traditional borscht is not typically made with sauerkraut as a primary ingredient, but there are variations of borscht that include sauerkraut as an element.

Borscht is a beet-based soup that is a staple in Eastern European cuisines, especially in countries like Russia, Ukraine, and Poland.

Beets give the soup its vibrant color and distinct flavor. Other ingredients include cabbage, carrots, onions, potatoes and sometimes meat.

In some regional variations, especially in Poland and Ukraine, sauerkraut might be used as an additional ingredient to add depth and tanginess to the borscht sauerkraut soup. Sauerkraut can complement the flavors of the beets and other vegetables, giving the borscht a slightly sour and complex taste.

Can I make sauerkraut at home?

Yes, by finely shredding cabbage, massaging it with salt until it releases its juices, then packing it tightly into a clean glass jar.

Ensure the cabbage is submerged in its liquid, cover with a clean cloth or lid, and allow it to ferment at room temperature for about 1 to 4 weeks, depending on taste preference.

Check for taste and texture periodically. Once desired tanginess is achieved, transfer to the refrigerator. The natural fermentation process will create sauerkraut with probiotics and a tangy flavor.

Follow proper hygiene and storage practices for safety.