Sauerkraut-Bulgur Soup

This Armenian soup brings together two ingredients you might not expect in the same pot: sauerkraut and bulgur wheat. The sauerkraut’s sharp tanginess meets the nutty, chewy bulgur in a chicken broth base that’s hearty enough for a meal.

Soaking and draining the sauerkraut before cooking tames its acidity. You still get that signature fermented tang, but it’s mellowed enough to play well with the buttery sauteed onions and tomato puree. The tomato adds a subtle sweetness and body that bridges the sour kraut and the earthy bulgur.

Diced potatoes go in with the stock and bulgur, breaking down slightly as they simmer and giving the soup a starchy thickness. It comes together in under 45 minutes and tastes like it’s been simmering for hours.

Kitchen Tips

• Soak the sauerkraut in water and drain well before adding to the pot. This removes excess brine and keeps the soup from becoming too salty and sharp.
• Saute the drained sauerkraut with the onions until it’s soft and slightly caramelized. This step mellows the raw fermented edge.
• Use fine-grade bulgur. It cooks quickly and thickens the broth naturally as it absorbs liquid.
• Taste before salting. Between the sauerkraut and the chicken broth, you may not need any extra salt at all.

Variations

• With sausage: Add sliced smoked sausage or kielbasa to make this a more substantial one-pot meal.
• Vegetarian version: Swap the chicken broth for vegetable stock to keep it meat-free while maintaining the rich body.