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–+ servings
sauerkraut soup bowl.

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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Course Soup
Servings 4 servings
Calories 436 kcal

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
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