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REFRESHING BRAN-INSPIRED POTATO SOUP WITH SAUERKRAUT JUICE — A SIMPLE, TANGY, AND AFFORDABLE DELIGHT

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REFRESHING BRAN-INSPIRED POTATO SOUP WITH SAUERKRAUT JUICE — A SIMPLE, TANGY, AND AFFORDABLE DELIGHT

REFRESHING BRAN-INSPIRED POTATO SOUP WITH SAUERKRAUT JUICE — A SIMPLE, TANGY, AND AFFORDABLE DELIGHT

Inspired by a visit to Bran, this inexpensive and invigorating potato soup uses sauerkraut juice (zeama de varza) for a lively, pleasantly sour flavor. Combined with sautéed root vegetables, crispy smoked bacon, and fresh herbs, it makes a wholesome, comforting meal perfect for any day.

🕒 Prep Time: 15 min

🍳 Cook Time: 35 min
🍽️ Yields: 5–6 servings

Ingredients

  • 1 kg potatoes, peeled and diced
  • 1 onion, finely chopped
  • 1 carrot (about 100 g), grated
  • 1 slice celery root (about 50 g), grated
  • 1 parsnip or parsley root (about 50 g), grated
  • 600 ml sauerkraut juice (zeama de varza)
  • 150 g smoked bacon (kaizer) or smoked pork belly, sliced
  • 1 tbsp all-purpose flour
  • 1 tsp sweet paprika
  • 2–3 sprigs fresh parsley and lovage, chopped
  • 2 tbsp cooking oil
  • Salt and pepper, to taste

Instructions

1. Sauté Vegetables

  • Heat oil in a pot over medium heat.
  • Add chopped onion and grated root vegetables.
  • Cook gently for about 10 minutes until soft and fragrant.

2. Add Water and Potatoes

  • Pour in 5 cups of water and bring to a boil.
  • Add diced potatoes and a pinch of pepper.
  • Boil until potatoes are nearly tender.

3. Cook Bacon and Add to Soup

  • In a dry frying pan, cook sliced bacon over low heat until browned and fat is rendered.
  • Tilt pan to collect fat, then remove bacon slices and add directly to the simmering soup.

4. Prepare Sauerkraut Juice and Roux

  • In a small saucepan, bring sauerkraut juice to a boil and simmer for 2–3 minutes.
  • In the bacon fat remaining in the pan, stir in flour and paprika to form a smooth paste.
  • Gradually whisk in 3 ladles of hot soup broth until smooth, forming a thick sauce.

5. Combine and Adjust Consistency

  • Add the roux sauce to the soup and stir well to dissolve.
  • Simmer for 2–3 more minutes—the soup may appear thick at this point, but don’t worry.
  • Gradually add the hot sauerkraut juice to achieve your preferred level of sourness (I used 600 ml).
  • Adjust salt if needed.

6. Finish and Rest

  • Stir in chopped parsley and lovage.
  • Remove from heat and cover.
  • Let the soup rest for at least 30 minutes before serving to develop flavors.

💡 Tips

  • Sauerkraut juice adds a natural tang—adjust amount to your taste preference.
  • Using smoked bacon enriches the soup with smoky, savory depth.
  • Resting the soup after cooking enhances flavor melding.
  • Lovage and parsley provide fresh herbal notes characteristic of traditional Romanian soups.

🎉 Perfect For

  • Traditional Romanian comfort food lovers
  • Quick, budget-friendly meals
  • Showcasing unique regional flavors
  • Warm, satisfying lunches or dinners

📝 Final Thoughts

This Bran-inspired potato soup with sauerkraut juice offers a vibrant, tangy twist on a classic recipe. Combining smoky bacon, sautéed roots, and fresh herbs, it’s a wonderfully comforting and affordable dish for any season.