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Lithuanian Sauerkraut Soup Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://marthatasty.com/lithuanian-sauerkraut-soup-recipe/