Sauerkraut Soup Recipe
This sauerkraut soup, also known as Kapusniak or Polish sauerkraut soup is a comforting and robust recipe ideal for savoring on chilly days. This soup, offers simplicity and versatility, allowing for easy customization to suit your preferences.
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
- Cook the pork ribs. Fill a large cooking pot with water and add the pork ribs. Cook for 45-60 minutes.
- Shred the meat. Transfer the cooked meat onto a plate, remove the bones, and use two forks to shred it. Set the shredded meat aside. Strain the broth through a fine mesh sieve and set it aside in a pot. Use the same pot, just wash or wipe it clean first.
- Saute the vegetables. In a skillet over medium heat, heat oil. Sauté the onion for about 5 minutes until it turns translucent. Add the carrot and continue cooking for an additional 3-5 minutes.
- Add seasoning. Stir in black pepper, smoked paprika, caraway seeds, marjoram, and garlic powder, cooking for an extra 30 seconds. Add the tomato paste, mix it in, and cook for another 30 seconds. Set aside.
- Add potatoes to the broth. Add potatoes and bay leaves to the pot with broth. Bring the mixture to a boil, then reduce the heat and cook for 12-15 minutes until the potatoes are almost tender when pierced with a fork.
- Add sauerkraut. Add the sauerkraut along with its juices, the cooked vegetables (carrots and onion), and spices to the pot. Cook for 25 minutes, allowing the sauerkraut to release its juices and aromas.
- Taste for seasonings and return pork. Taste the soup for seasoning and adjust as needed. Add back the shredded pork and cook for an additional 5 minutes. Remove and discard the bay leaves.
- Serve. Take the sauerkraut soup off the heat. Serve it in bowls, optionally topped with sour cream, and serve immediately.
NOTES
- To Store. Place the cooled soup in an airtight container and store it in the refrigerator for up to 3-4 days. Before serving, ensure to stir thoroughly to evenly distribute all the ingredients.
- To Freeze. After the soup has completely cooled, transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to three months. Thawing and
- Reheating. For thawing, place the soup in the refrigerator overnight until fully thawed. Once thawed, 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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 442kcalCarbohydrates: 37gProtein: 17gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 64mgSodium: 646mgPotassium: 1062mgFiber: 5gSugar: 4gVitamin A: 2939IUVitamin C: 22mgCalcium: 75mgIron: 4mg
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