Place the dried mushrooms into a soup bowl (or a sauce pan) and pour about a cup (250ml) of boiling over. Cover this with a plate (lid) and let it sit for 10-15 minutes until they turn soft.
Meanwhile: Peel and finely chop the onion. Sauté with little oil in a large pot (medium-low heat).
Add sliced chorizo and cook for about 5 minutes. Stir in paprika. Add drained sauerkraut (keep the juice for later), drained mushrooms, salt, pepper and bay leaves. Pour in about 5 cups of water (1.2 liter) and give everything a good mix.
Cover with a lid and bring it to a boil (on high heat). Crumble in vegetable stock cube(s) and stir. Reduce the heat to low and simmer (covered) for 20 minutes. Taste it and add more salt if needed.
Optional: Top with sour cream (this can also be stirred into the soup before serving).
Sunflower oil can be substituted with vegetable oil or olive oil.
You can add slightly less/more sauerkraut.
The amount of porcini mushrooms can be reduced to 1 cup (10 g/0.4 ounces).
Sour cream is a great addition to this soup. It will make it smoother and creamier. You can stir it into the soup or spoon individually into each bowl.
Use vegetable stock cube(s) that is enough to flavor 2 cups (500 ml/0.5 quart) of water. Adding more may turn the soup salty so it’s better to season at the very end if needed.
Course: Dinner, Lunch, Soup
Keyword: Sauerkraut Soup Recipe
Amount Per Serving
Calories 245Calories from Fat 153
% Daily Value*
Saturated Fat 4g25%
Vitamin A 1355IU27%
Vitamin C 15.3mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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