Ingredients:

• 100g bacon, chopped
• 100g sausage, sliced
• 1 medium onion, chopped
• 1 carrot, grated
• 50g celery stick, chopped
• 50g parsley root, chopped
• 50g celery root, chopped
• 1 bell pepper, finely chopped
• 100g sauerkraut
• 3 cloves garlic, chopped
• 1 chili pepper, chopped
• Salt, to taste
• 1/2 tsp rosemary
• 2-3 cloves spice
• 3 medium potatoes, chopped
• 1.5 liters vegetable stock

Step-by-Step Instructions:

Step 1: Prepare and Cook the Bacon and Sausage

1. Chop the bacon: Start by chopping 100g of bacon into small pieces.
2. Slice the sausage: Cut 100g of sausage into slices.
3. Fry the meats: In a large pot, fry the bacon and sausage over medium heat for about 5 minutes, allowing the fat to render and the flavors to develop. Stir occasionally to prevent burning.

Step 2: Add the Vegetables and Aromatics

4. Add the onions and carrots: Once the bacon and sausage are nicely browned, add 1 chopped onion and 1 grated carrot to the pot. Stir and cook for about 3-4 minutes until the onions become translucent.
5. Add celery, parsley root, and celery root: Chop 50g of celery sticks, 50g parsley root, and 50g celery root into small pieces, then add them to the pot. Continue cooking for another 3-4 minutes.
6. Chop and add the bell pepper: Finely chop 1 bell pepper and add it to the pot.
7. Mix in the sauerkraut: Stir in 100g of sauerkraut. The sauerkraut adds a tangy flavor that complements the smokiness of the bacon.
8. Add garlic and chili: Chop 3 cloves of garlic and 1 chili pepper, then add them to the pot for extra flavor and a bit of heat.
9. Season the mixture: Add salt to taste, 1/2 teaspoon of rosemary, and 2-3 cloves spice for aromatic warmth.
10. Simmer the vegetables: Cover the pot with a lid and reduce the heat to low. Let everything simmer for about 10 minutes, allowing the vegetables and seasonings to meld together.

Step 3: Add the Potatoes and Stock

11. Chop the potatoes: While the vegetables are simmering, peel and chop 3 medium potatoes into bite-sized pieces.
12. Pour in the vegetable stock: Add 1.5 liters of vegetable stock to the pot. Stir well to combine the vegetables, bacon, sausage, and stock.
13. Add the potatoes: Add the chopped potatoes to the pot.
14. Cook the soup: Bring the soup to a boil, then reduce the heat to a simmer. Let the soup cook for another 20 minutes or until the potatoes are tender.

Step 4: Serve the Soup

15. Taste and adjust seasoning: After the soup has cooked, taste and adjust the seasoning if necessary, adding more salt or spices to taste.
16. Serve: Ladle the soup into bowls, garnish with some fresh parsley if desired, and enjoy your Hearty Bacon and Sauerkraut Soup while it’s hot.

Cooking Tips:

• Smoked sausage: Use a smoked sausage like kielbasa or andouille for extra depth of flavor.
• Sauerkraut: If you prefer a milder tang, rinse the sauerkraut under cold water before adding it to the soup. For a bolder flavor, use it straight from the jar or package.
• Vegetarian option: To make this soup vegetarian, omit the bacon and sausage and increase the amount of root vegetables and spices. Use a rich vegetable broth for added depth.
• Spice adjustments: If you’re sensitive to heat, reduce or omit the chili pepper. You can also adjust the amount of paprika and black pepper to suit your taste.

Nutritional Facts (per serving, approximate):

• Calories: 250 kcal
• Protein: 12g
• Carbohydrates: 18g
• Fat: 15g
• Fiber: 5g
• Sodium: 750mg
• Sugar: 4g

FAQs:

1. Can I freeze this soup? Yes, this soup freezes well. Cool it completely before transferring it to airtight containers and freezing for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
2. Can I use different vegetables? Absolutely! You can add or substitute vegetables like parsnips, turnips, or green beans based on your preference or availability.
3. Can I use fresh cabbage instead of sauerkraut? Yes, you can substitute fresh cabbage for a milder flavor. If using fresh cabbage, increase the seasoning to compensate for the lack of acidity from the sauerkraut.
4. What is the best type of potato for this recipe? Starchy potatoes like Russets work well because they hold their shape and add texture to the soup. Waxy potatoes such as red or Yukon Gold are also great options if you prefer firmer potatoes in your soup.

Conclusion:

This Hearty Bacon and Sauerkraut Soup is a simple yet flavorful dish that brings together the rustic flavors of bacon, sausage, and tangy sauerkraut with a medley of root vegetables. It’s a well-balanced, filling soup that’s perfect for chilly evenings or as a comfort meal. With the flexibility to adjust ingredients to your taste, this recipe is both versatile and satisfying. Whether you’re a fan of bold flavors or looking for a comforting, hearty meal, this soup will warm both body and soul. Enjoy!