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.