There is something truly comforting about a warm bowl of sauerkraut soup, especially when it’s made the traditional way. If you’re craving a dish that brings together smoky, tangy, and hearty flavors in perfect harmony, this Lithuanian Sauerkraut Soup Recipe is an absolute must-try. It’s a beloved classic that showcases simple, humble ingredients elevated by slow simmering to create a rich and deeply satisfying meal. Whether you’re new to Lithuanian cuisine or simply looking for a soul-warming soup to make for your family, this recipe will feel like a cozy embrace on any chilly day.
Ingredients You’ll Need
To make this Lithuanian Sauerkraut Soup Recipe, you’ll want to gather straightforward but essential ingredients that build the soup’s signature flavor. Each component plays a special role—from the smokiness of the ribs to the tangy crunch of the sauerkraut and the subtle sweetness of cabbage.
- Smoked ribs (1 pound): The star for that rich smoky flavor base that defines the soup.
- Water (3 quarts): The cooking liquid that brings everything together in a soothing broth.
- Large onion (1, quartered): Adds a subtle sweetness and depth when simmered low and slow.
- Bay leaf (1, cracked in half): Infuses an earthy herbal note enhancing the broth complexity.
- Black peppercorns (10): Provide a gentle heat and warmth without overpowering the soup.
- Sauerkraut (2 pounds, drained and rinsed if desired): Brings a tangy zing and soft texture that balances the richness.
- Cabbage (1/2 head, shredded): Adds mild sweetness and tender crunch for contrast.
How to Make Lithuanian Sauerkraut Soup Recipe
Step 1: Prepare the Broth
Start by placing your smoked ribs, water, quartered onion, cracked bay leaf, and black peppercorns into a large pot or Dutch oven. Bring it up to a boil, and as it heats, skim off any foam that forms on the surface to keep your broth clear and clean. Once boiling, reduce the heat so the pot is partially covered, letting it simmer gently for about an hour. This slow simmer helps the smoky ribs impart all their rich flavor into an aromatic broth.
Step 2: Add the Sauerkraut
After an hour, it’s time to remove the ribs, bay leaf, and peppercorns from the pot. Add your drained (and optionally rinsed) sauerkraut directly into the broth. Bring the pot back to a boil, then lower the heat and let it simmer for another 30 minutes. This phase lets the sour kraut meld beautifully with the smoky broth, creating the signature tangy foundation of the soup.
Step 3: Incorporate the Cabbage
Next, add the shredded cabbage to the pot. Return the soup to a boil once again, then reduce the heat and simmer for 15 more minutes, or until the cabbage softens but still holds a touch of crunch. This final vegetable addition softens the overall intensity, introducing a subtle sweetness and tender texture that works wonderfully with the sauerkraut’s bite.
Step 4: Finish and Serve
Once the cabbage is tender, taste your soup and adjust salt or pepper as needed. While the ribs cool, remove any fat and bones, then chop up the meat and return it to the pot—or serve it on the side for those who prefer to add it themselves. This soup is traditionally enjoyed with hot boiled potatoes and slices of rye bread, making for a complete and deeply satisfying meal.
How to Serve Lithuanian Sauerkraut Soup Recipe
Garnishes
To truly elevate your bowl of Lithuanian Sauerkraut Soup Recipe, consider topping it with a dollop of sour cream or a sprinkling of fresh chopped dill. The creaminess of sour cream mellows the tanginess, while fresh herbs add a bright, inviting pop of color and freshness that enhances every spoonful.
Side Dishes
This soup pairs beautifully with hot boiled potatoes served right alongside to soak up the flavorful broth. Rye bread is another traditional accompaniment, offering a dense, earthy balance to the tangy soup. Both sides make every meal feel extra hearty and rustic—just like a cozy Lithuanian kitchen.
Creative Ways to Present
If you’re hosting guests or want to make this dish extra special, serve the soup in individual rustic bowls with ribbons of fresh dill on top and a wedge of lemon on the side. For a modern twist, drizzle a little smoked paprika oil or a sprinkle of crispy bacon bits to highlight the smoky elements and add texture. Presentation can turn this homely Lithuanian Sauerkraut Soup Recipe into an impressive centerpiece.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes even better the next day once the flavors have had more time to develop. Store leftovers in an airtight container in the refrigerator for up to three days. Skim off any congealed fat that may form on top before reheating for a lighter finish.
Freezing
You can freeze the soup in portioned containers for up to three months. Remember to leave some headspace because the broth may expand as it freezes. When you’re ready to enjoy it, thaw overnight in the refrigerator for best results.
Reheating
Reheat your Lithuanian Sauerkraut Soup Recipe gently on the stovetop over medium-low heat, stirring occasionally to ensure even warming without breaking down the cabbage too much. Avoid microwaving if possible, as slow reheating retains the soup’s delicate balance of flavors and textures.
FAQs
Can I use other smoked meats besides ribs?
Absolutely! While smoked ribs add a classic flavor, smoked sausage or smoked pork shoulder can also work wonderfully to bring that signature smoky base to the soup.
Why rinse the sauerkraut?
Rinsing sauerkraut is optional and depends on how tangy and salty you like your soup. Rinsing softens the sharpness and reduces saltiness, making for a milder broth.
Is this soup traditionally served with potatoes?
Yes! Boiled potatoes are a staple side dish to soak up the flavorful broth and balance the soup’s acidity and smokiness perfectly.
Can I make this soup vegetarian?
While the smoky flavor comes from meat, you can create a vegetarian version by using smoked paprika and vegetable broth as substitutes to replicate the smoky depth.
How long can I keep leftovers in the fridge?
Leftover Lithuanian Sauerkraut Soup Recipe will stay fresh in an airtight container for up to three days. It tends to taste even better the next day!
Final Thoughts
This Lithuanian Sauerkraut Soup Recipe is one of those dishes that warms your heart as much as your stomach. Its beautiful balance of smoky, tangy, and hearty flavors makes it a fantastic crowd-pleaser for family dinners or special occasions. Once you try it, I have no doubt it will become a treasured recipe in your kitchen, perfect for sharing with those you love.
PrintLithuanian Sauerkraut Soup Recipe
Traditional Lithuanian Sauerkraut Soup is a hearty and comforting dish made with smoked ribs, sauerkraut, cabbage, and aromatic spices, simmered slowly to develop deep, smoky flavors. Perfect for chilly days, this soup is typically served with boiled potatoes and rye bread, offering a satisfying meal rich in Eastern European culinary heritage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Lithuanian
Ingredients
Main Ingredients
- 1 pound smoked ribs (or other smoked meat)
- 3 quarts water
- 1 large onion (quartered)
- 1 bay leaf (cracked in half)
- 10 black peppercorns
- 2 pounds sauerkraut (drained, rinsed if desired)
- 1/2 head cabbage (shredded)
Instructions
- Prepare the broth: In a large saucepan or Dutch oven, combine the smoked ribs, water, quartered onion, cracked bay leaf, and black peppercorns. Bring the mixture to a boil over medium-high heat, skimming off any foam that forms on the surface to keep the broth clear.
- Simmer the broth: Once boiling, reduce the heat to low, partially cover the pot, and let it simmer gently for 1 hour. This allows the smoky flavors from the meat and aromatics to infuse the broth deeply.
- Remove solids: After simmering, carefully remove the meat, bay leaf, and peppercorns from the pot. Discard the bay leaf and peppercorns, and set the meat aside for later use.
- Add sauerkraut and cook: Pour the drained sauerkraut into the broth and bring it back up to a boil. Then reduce heat and let it simmer uncovered for 30 minutes to allow the sauerkraut to soften and blend with the savory broth.
- Add cabbage and simmer: Stir in the shredded cabbage and again bring the soup to a boil. Reduce the heat and simmer for 15 minutes or until the cabbage becomes tender but still holds its shape.
- Adjust and serve: Taste the soup and adjust seasoning as needed. Remove any fat from the surface. Chop the smoked meat after removing bones and fat, then return it to the soup or serve it on the side. Traditionally, this soup pairs well with hot boiled potatoes and rye bread.
- Optional cooling and reheating: For a clearer soup, allow it to cool completely, skim off any remaining fat, then reheat before serving.
Notes
- Rinsing sauerkraut reduces sourness; adjust to taste.
- Serve with rye bread and boiled potatoes for a traditional Lithuanian meal.
- Skimming foam and fat improves broth clarity and taste.
- Sauerkraut can be found fresh or canned; fresh is preferred for texture.
