Yes! While this recipe is a bit higher in carbs to be considered keto, that is due to the carrots, tomatoes, onions and pepper. Sauerkraut has 1.4 net carbs per 3.5 oz/100 gram and is definitely keto friendly.

What to serve with German Sauerkraut soup?

In my opinion, bread and rolls are made for dunking! If you want to keep it low carb try my Keto Corn Muffins or Keto Rolls for dunking in the broth. Or you can make or buy some fresh crusty bread, rolls or rye bread. A light salad such as Butter lettuce or a House salad would be a nice go along too.

What is the difference between cabbage and sauerkraut soups?

Both soups are hearty and delicious. They each may have potatoes, carrots, broth and some type of sausage. The main difference is that cabbage soup is made with fresh cabbage and has a milder flavor. Sauerkraut soup is made with fermented sauerkraut and has a stronger, tangier flavor.

Sauerkraut Soup ⋆ Deb's Daily Dish

Description

This hearty sauerkraut soup is chock full of healthy vegetables, pan fried seasoned bratwurst and a flavorful broth. It is an easy soup that is warm and comforting.

Ingredients

Units Scale

2-3 teaspoons olive oil, as needed
4 slices bacon
4 Bratwurst, sliced
1 medium onion, chopped
1 red pepper, chopped
2 medium parsnips or medium carrot, peeled and chopped
3 stalks celery, chopped
1 teaspoon garlic powder
1 teaspoon salt & pepper
2 Bay leaves
2 cups vegetable broth
2 cups beef broth *
28 oz. can diced tomatoes with juice
12 oz. container of sauerkraut, refrigerated or canned, with liquid

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Instructions

Heat large soup pot or Dutch Oven over medium temperature and cook bacon until browned and crispy, remove to a bowl.
In the same pot, fry bratwurst until brown, about 5 minutes. Remove bratwurst to the bowl.
In the drippings, cook the vegetables, beginning with parsnips or carrots since they are harder and will take longer than the rest. Cook vegetables about 10 minutes until softened, add another teaspoon of oil if there aren't enough drippings to cook vegetables.
Pour bratwurst, vegetables, broths, seasonings and canned tomatoes into soup pot.
Cover and bring to a boil. Simmer for 30 minutes. Add sauerkraut and cook another 5 minutes until heated through. Remove bay leaves.
Serve with crumbled bacon on top and any other toppings you prefer*

Notes

*You can mix the broths as recipe stated or if you prefer, you can use one or the other or chicken stock.

*Some toppings might be chopped green onions, cheddar or parmesan cheese, parsley or chopped basil.

*Refrigerate leftovers for 4 days. Skim any fat that has risen to top before reheating. Freeze soup in airtight container for 3 months. Defrost overnight in refrigerator. Skim fat as well. Reheat soup to 165°F.