Slovak Sauerkraut Soup

Comfort food is a must-have during the winter. But with those weight-loss resolutions looming, it can be hard to justify it. This low-carb Slovak Sauerkraut Soup from The KetoDiet Cookbook is the perfect solution! With layers upon layers of incredible flavor, this soup will have you feeling like you’re indulging without putting your resolutions at risk!

Based on a delicious so up made in Slovakia an d the Czech Republic during the holiday season, this recipe is one of my absolute favorites! It’s low-carb comfort food at its best.

10 Servings – 20 Mins – 2 Hours

INGREDIENTS
1.3 pounds (600 g) pork shoulder
¼ cup (56 g/2 oz) ghee or lard
¼ teaspoon each ground cloves and nutmeg
1.3 pounds (600 g) sauerkraut
1 ½ cups (45 g/1.6 oz) wild mushrooms, dried
2 cloves garlic, crushed
2 tablespoons (30 g/1.1 oz) tomato puree, unsweetened
1 teaspoon each whole peppercorns and salt
1 tablespoon (7 g/0.24 oz) caraway seeds
4 bay leaves
2 cups (480 ml/16 fl oz) Bone Broth
1 ½ quarts (1.5 L/50.7 fl oz) water
1 large (200 g/7.1 oz) Hungarian salami, sliced
1 medium (500 g/17.6 oz) rutabaga

Dice the pork into medium-sized pieces. Heat the ghee in a large pot and then add the pork, ground cloves, and nutmeg. Brown the meat on all sides, stirring frequently.

Add the sauerkraut, dried mushrooms, crushed garlic, tomato puree, peppercorns, caraway seeds, bay leaves, salt, Bone Broth, and water. Cover with a lid and let the mixture simmer for 60 to 75 minutes or until the sauerkraut is tender.

Slice the sausage. Peel and dice the rutabaga into medium pieces and set aside. Once the sauerkraut is tender, add the sausage and rutabaga and cook for another 15 to 20 minutes or until the rutabaga is tender. If using heavy whipping cream, pour it in now and mix well.

When done, remove the soup from the heat and taste. Season it with more salt if needed. Remove the pepercorns and bay leaves before serving. Try with a dollop of sour cream and a side of Ultimate Keto Buns (page 24).

TIPS
• If you don’t eat pork, you can use beef, such as braising steak, instead; however, beef may require additional cooking time.
• If you think the soup will be too sour for you, place the sauerkraut in a colander and rinse with cold water before adding it to the soup.
• Use a spice bag for easy removal of the peppercorns and bay leaf when the soup is done.

NUTRITION FACTS PER SERVING
Total carbs: 11.8 g
Fiber: 4 g
Net carbs: 7.7 g
Protein: 17.7 g
Fat: 25.5 g
Energy: 345 kcal
Macronutrient ratio:
Calories from carbs (9%), protein (21%), fat (70%)

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