# What You Need:
→ Meats
01 - 5.3 oz smoked bacon or kielbasa sausage, diced
→ Vegetables
02 - 17.6 oz sauerkraut, drained and roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 1 medium potato, peeled and diced
06 - 2 cloves garlic, minced
→ Liquids
07 - 4.25 cups low-sodium chicken or vegetable broth
08 - 1 cup water
→ Spices & Seasonings
09 - 1 bay leaf
10 - 1 teaspoon caraway seeds
11 - 0.5 teaspoon black pepper
12 - 0.5 teaspoon paprika
13 - Salt, to taste
→ Finishing Touches
14 - 2 tablespoons fresh parsley, chopped
15 - 4 tablespoons sour cream for serving, optional
# Steps:
01 - In a large pot over medium heat, sauté the smoked bacon or sausage until browned and fat is rendered, approximately 5 minutes. For a vegetarian version, skip this step or sauté smoked tofu in 1 tablespoon of oil.
02 - Add the onion, garlic, and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
03 - Stir in the sauerkraut and potatoes. Sauté for 3 minutes to blend flavors.
04 - Add the broth, water, bay leaf, caraway seeds, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, until potatoes are tender and flavors meld.
05 - Taste and adjust salt as needed.
06 - Remove bay leaf. Ladle soup into bowls. Garnish each serving with fresh parsley and a dollop of sour cream if desired.
