Warm up with this comforting sauerkraut soup, also known as Kapusniak or Polish sauerkraut soup. Perfect for chilly days, it's easy to customize to suit your taste.
Sauerkraut Soup
My sauerkraut soup with pork ribs is the perfect comfort food, especially when you’re craving something hearty and full of flavor.
As a grandma and professional recipe creator who loves to cook, I take pride in the rich, flavorful broth that makes this soup truly special.
The tender pork ribs, combined with the tangy sauerkraut, simmer together to create a broth that’s bursting with savory goodness.
It’s a recipe passed down in my family, and it’s always a hit at the dinner table, filling everyone with warmth and satisfaction.
🛒Ingredients
- Sauerkraut - choose Polish deli or homemade; no need to drain.
- Pork - use raw or smoked pork ribs for a rich, meaty flavor – smoked ribs enhance the taste.
- Olive oil or any neutral oil.
- Dice onions and carrots; add minced garlic.
- Seasonings and spices - Spice it up with caraway seeds, marjoram, paprika, and bay leaves. Boiling potatoes work well. Sour cream is optional for a creamy tangy finish.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Sauerkraut Soup
- Boil the pork ribs by placing them in a large pot filled with water. Allow them to cook for 45-60 minutes.
- Shred the cooked meat, removing bones with two forks. Strain the broth through a sieve and set both aside.
- Saute onion in oil until translucent, then add carrot and cook for another 5 minutes.
- Add black pepper, paprika, caraway seeds, marjoram, and garlic. Cook for 30 seconds, stirring.
- Mix in tomato paste, cook for 30 seconds. Return strained broth, add potatoes and bay leaves.
- Simmer for 12-15 minutes until potatoes are tender.
- Incorporate sauerkraut with its juices, cooked vegetables, and spices into the pot.
- Cook for 25 minutes to allow the sauerkraut to release its juices and aromas.
- Adjust seasoning, return pork, cook for 5 more minutes. Discard bay leaves.
Serve. Remove from heat, ladle into bowls, optionally top with sour cream, and serve promptly.
📋Tips
- Consistency adjustment - Thin the soup by adding more broth or water if desired.
- Chicken variation - Use chicken instead of pork for a lighter option. Boil with bones for a meatier broth.
- Meaty twist - Include Polish sausage or bacon for a heartier soup.
- Sauerkraut tip - Choose preservative-free sauerkraut with a yellow hue from a Polish delicatessen.
- Spice up - Add cayenne or black pepper for heat, more smoked paprika if needed. Consider marjoram and caraway seeds for flavor, adjusting to taste.
Salt Addition - Season with salt towards the end to enhance sauerkraut's flavors.
Storing Leftovers
- 🍱To Store. Refrigerate for 3-4 days, stirring before serving.
- 🥶Freezing. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove, adjusting consistency with water or broth as needed.
📖Recipe
Sauerkraut Soup Recipe
Warm up with this comforting sauerkraut soup, also known as Kapusniak or Polish sauerkraut soup. Perfect for chilly days, it's easy to customize to suit your taste.
Ingredients
For Sauerkraut Soup
- 6 cup water
- 1 pounds pork ribs
- 2 tablespoon olive oil
- ⅓ cup onion finely diced
- ½ cup carrot large grated
- 3 medium potatoes about 8 ounces, cubed
- 2 bay leaf
- 2 cup sauerkraut with its juices
- ¼ teaspoon caraway seeds
- ½ teaspoon dried majoram
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 tablespoon tomato paste from the tube
- kosher salt to taste
- black pepper
For Serving
- sour cream optional for serving
- Fresh parsley
- Dark artisan bread
Instructions
- STEP 1: Boil the pork ribs by placing them in a large pot filled with water. Allow them to cook for 45-60 minutes. Shred the cooked meat, removing bones with two forks.
- Strain the broth through a sieve and set both aside.
- STEP 2: Saute onion in oil until translucent, then add carrot and cook for another 5 minutes.
- STEP 3: Add black pepper, paprika, caraway seeds, marjoram, and garlic. Cook for 30 seconds, stirring.
- STEP 4: Mix in tomato paste, cook for 30 seconds.
- Return strained broth, add potatoes and bay leaves.
- Simmer for 12-15 minutes until potatoes are tender.
- STEP 5: Incorporate sauerkraut with its juices, cooked vegetables, and spices into the pot.
- Cook for 25 minutes to allow the sauerkraut to release its juices and aromas.
- Adjust seasoning, return pork, cook for 5 more minutes. Discard bay leaves.
- Serve. Remove from heat, ladle into bowls, optionally top with sour cream, and serve promptly.
Notes
- To Store. Let it cool and refrigerate for 3-4 days. Before serving, ensure to stir thoroughly to evenly distribute all the ingredients.
- To Freeze. It can be stored in the freezer for up to three months.
- Thawing and Reheating. Thaw overnight in the fridge. Reheat it in a pot on the stove over medium heat. Stir frequently during reheating and consider adding a bit of water or chicken broth if needed to adjust the consistency.
Nutrition
Calories: 436kcalCarbohydrates: 35gProtein: 17gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 64mgSodium: 605mgPotassium: 1109mgFiber: 7gSugar: 4gVitamin A: 2878IUVitamin C: 45mgCalcium: 75mgIron: 3mg
Tried this recipe?Let us know how it was!
Rita
Enjoy a bowl of cozy and delicious meaty sauerkraut soup.
Tanya
can this be made with beef?
Rita
Sure!