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.
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Ingredients
- Sauerkraut - make a batch of homemade sauerkraut or if using storebought, opt for sauerkraut from a Polish deli for the best results. No need to drain it.
- Pork ribs - Raw or Smoked ribs. They'll contribute a rich, meaty flavor to the soup, and the tenderness of the rib meat will be a delightful addition to every spoonful. Smoked ribs are even better if you can find these which will enhance the soup's flavor significantly.
- Oil - I opted for olive oil, but feel free to use any neutral vegetable oil like canola oil, grapeseed oil, or sunflower oil.
- Onion - I prefer dicing the onion into smaller pieces, but cutting it into larger chunks works just as well. Adjust according to your preference.
- Carrot - aim to dice it to a similar size as the onion for even cooking.
- Garlic - add one small garlic clove, minced or ½ teaspoon garlic powder.
- Herbs and spices - a combination of caraway seeds, marjoram, paprika, and bay leaves contribute a rich and flavorful profile to this sauerkraut soup.
- Potatoes - any type of boiling potatoes will work wonderfully in this soup. Keep the Russets for mashed potatoes as these will fall apart in this kind of soup.
- Sour cream - sour cream is optional for serving; you can add a dollop on top of the soup to infuse a creamy tang, elevating the overall taste of the dish.
The full recipe and ingredients can be found in the recipe card below this post.
Additionally, if you want a richer flavor, we love to add juniper berries, Italian seasoning (mix of dried herbs), allspice.
Sauerkraut
Sauerkraut, with its sharp and tangy flavor, might have a pungent smell, but its savory taste is remarkable.
Sauerkaut tastes great in multiple recipes, try our kielbasa and sauerkraut next.
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 as well.
Saute the vegetables. In a medium 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 5 minutes.
Add seasoning. Stir in black pepper, paprika, caraway seeds, marjoram, and garlic, cooking for an extra 30 seconds.
Add the tomato paste, mix it in, and cook for another 30 seconds.
Return the strained broth to the pot. Add potatoes and bay leaves.
Bring the mixture to a boil, then reduce the heat and cook for 12-15 minutes until the potatoes are tender when pierced with a fork.
Add sauerkraut. Add the sauerkraut along with its juices, the cooked vegetables, 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.
Tips
- Taste for salt - Season the soup with salt towards the end to enhance sauerkraut's savory flavors.
- The soup leans toward a thicker consistency; if you prefer a thinner soup, consider adding additional broth or water towards the end of the cooking process.
- Pork alternative - Try chicken instead of pork ribs. Boil with bones for a meatier broth, then shred for a lighter flavor, perfect for those who prefer chicken.
- Opt for a meaty variation - for meat enthusiasts, consider incorporating Polish sausage (kielbasa) or bacon into the soup.
- Here are some tips for buying sauerkraut - Get it from a Polish delicatessen, aiming for sauerkraut without additional preservatives (except salt) and with a yellow hue rather than grey.
- Spices - Add cayenne or black pepper for heat, extra smoked paprika without smoked meats. Optionally, include 1 teaspoon each of marjoram and caraway seeds, adjusting to taste.
- Potatoes - make sure to choose firm potato and cut it into larger cubes.
Freezing And Storing Instructions
- 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.
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Recipe
Sauerkraut Soup Recipe
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
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Julia | The Yummy Bowl
Make this sauerkraut soup in just a few easy steps, perfect for all seasons!
Jess!
I really enjoy sauerkraut and it's nice having a new recipe to incorporate it into my meals.
That being said, I found the instructions to be lacking. I'm one of those cooks who follows the recipe to a tee, so discrepancies in the recipe lead to indecision and questioning on my part. I'm working on it!
The ingredients list does not mention thyme, but Step 4 does. I opted for 1/2 tsp. The ingredients list mentions smoked paprika, but the instructions just say paprika (very different spices in terms of smokiness).
Step 7 threw me off because it said to add the broth and the vegetables/spices to the pot - this one is my fault though! Instead of using a skillet, I opted to saute everything in the same pot I boiled the ribs in to avoid dirtying another dish. I like this option also because then you can deglaze the pot to get the caramelized onion bits into the soup.
I'm not sure the grated carrots need to be cooked 5 minutes with the onions in the pan. I might skip this step in the future and throw them into the broth with the potatoes. I also don't necessarily agree with throwing the potatoes in to cook 12-15 minutes and THEN adding the sauerkraut to cook an additional 20 minutes. I found my potatoes to be overcooked/falling apart. Perhaps I had the heat too high after I added my sauerkraut, but no temperature was listed.... When I added the pork back in, I opted to cook until heated through as I didn't want to wait another 5 minutes.
Overall, I found this dish to be very tasty but the instructions to be a little clunky or not what I would do - I do understand there's more than one way to cook though! I'll likely adapt this for my own use.
Thank you, Julia for taking the time to put this up on your blog! I'll be sure to check out your other cabbage recipes!
Julia | The Yummy Bowl
Jess, glad you liked it! My notes: I've corrected the thyme, it is caraway seeds like it was mentioned before in the ingredients list. Please always check what is written in the recipe card, I try to make the instructions as clear and short as possible and usually don't write the whole ingredient in the instructions again because it is already listed in the Ingredients (referring to your paprika comment)...
For the skillet and pot, sauteing carrots and onions in the skillet first is what brings out all their delicious flavor, just throwing them in the pot will not give the same result at all.
Potatoes - my potatoes didn't fall apart. The acidity from sauerkraut helps the potatoes to remain firm while cooking. Maybe use other types of potato and cut the potatoes not too small? Russet are not good for this kind of soup.