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Warm your heart or someone else’s heart this winter with our Ukrainian-inspired sauerkraut soup recipe (kapusniak), ideal for taking in the nutrients of sauerkraut in a comforting, hearty way.
Sauerkraut Soup (Kapusniak) Recipe
Contents show
Prepare to fill, warm, and nourish stomachs aplenty with a broth packed with plenty of nutritious vegetables, tender pork, and plenty of one of Europe’s most plentiful cabbages: sauerkraut.
What is Sauerkraut Soup or Kapusniak?
Sauerkraut is a finely cut sour cabbage, used in cooking throughout Central and Eastern Europe. Very much the spotlight ingredient of this soup, it is traditionally combined with stock, various vegetables, seasonings, and in some cases meat, as we will use in this recipe, for a wholesome soup that is served hot.
These types of sauerkraut or cabbage soups are traditionally hugely popular throughout Europe. You’ll find variations in Eastern Europe, in the likes of Ukrainian cuisine, Central Europe in the likes of Polish cuisine, German cuisine, and Czech cuisine, and further north in the likes of Swedish cuisine.
Our recipe is Ukrainian kapusniak inspired and uses pork ribs for a meat-based take on this classic soup.
Recipe Ingredients
To make our kapusniak sauerkraut soup recipe, you’ll need the following ingredients:
- Pork Ribs – 1.5 lb (600-700 grams)
- Sauerkraut – 32oz/900 grams jar (21oz/600 grams when drained)
- Carrot, grated – 1 large or 2 medium
- Onion, diced – 1 cup
- Canned Tomatoes (crushed or diced) – 1/3 cup (80 ml)
- Salt – 1 tsp
- Black Pepper – 1/2 tsp
- Sugar – 1 tsp
- Sunflower Oil – 30 ml
- Fresh Herbs (parsley, dill) – 1 small bunch, for garnishing
- Sour Cream – optional, for garnishing
Step-by-Step Instructions
Step 1 – In a large pot, over medium-high heat, add the sunflower oil. Once that’s shimmering, add the pork ribs and brown the meat for about 20 minutes.
Step 2 – Once the meat has been browned, turn the heat to medium, add the diced onion and sauté for about 4-5 minutes.
Step 3 – Add the grated carrot and sauté for another 4-5 minutes.
Step 4 – Add the drained sauerkraut.
Note: If you want the kapusniak to be less sour, you could rinse the sauerkraut under running cold water. We didn’t as we prefer the kapusniak to be sour.
Step 5 – Add 3 bay leaves.
Step 6 – Add 1 cup of hot boiled water, and mix everything.
Step 7 – Cover the pot with a lid and leave it on medium-low heat on the stove for about 15 minutes.
Step 8 – Add the tomatoes, salt, pepper, and sugar. Mix and put the lid back on and keep cooking for about 10-15 minutes.
Step 9 – Add 4 cups of boiled water and keep simmering the soup over medium-low heat until the sauerkraut is soft and the meat falls off the bones. For us, that was another 45-50 minutes. That will depend on the meat and sauerkraut you use, so just check it from time to time. If you simmer it longer, you may have to add more water.
Step 10 – Pull the meat out, pull the meat off the bones and put just the meat back into the sauerkraut soup.
Step 11 – Once ready, you can ladle the soup into bowls, piping hot from the pot.
Serving Suggestions
Sour Cream – In Ukraine, it is also common to serve the soup with a dollop of sour cream and fresh herbs (like parsley or dill), as we have below.
You could also try it with:
Dumplings/Pierogi – In Polish cuisine, pierogi are a common side with many soups, including sauerkraut soup.
Bread – Not necessarily traditional, but what soup doesn’t benefit from some fresh bread with a lovely crust?
Draniki/Potato Pancakes – A staple of Eastern European cuisine, draniki or some type of potato pancake can give you a hearty base to enjoy this soup with.
Whether you serve it as it is, or mixed with sour cream, this soup has everything you need to energize and comfort you through the long, cold winter evenings.
There’s so much going on in this soup. Melded by the juices of the pork, and rife with the nutrients of the chopped vegetables, this truly is nourishing comfort food, Ukrainian-style!
Sauerkraut Soup (Kapusniak) Recipe Card
Yield: 6
Sauerkraut Soup
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Ingredients
- 1.5 lb (600-700 grams) pork ribs
- 1 jar of sauerkraut (32oz/900 grams jar or 21oz/600 grams when drained)
- 1 large carrot, grated
- 1 cup diced onions
- 1/3 cup (80 ml) canned crushed or diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 2 tbsp sunflower oil
- fresh herbs (parsley and dill) for garnishing
- sour cream, for garnishing
Instructions
- In a large pot, over medium-high heat, add the sunflower oil. Once that’s shimmering, add the pork ribs and brown the meat for about 20 minutes.
- Once the meat has been browned, turn the heat to medium, add the diced onion and saute for about 4-5 minutes.
- Add the grated carrot and saute for another 4-5 minutes.
- Add the drained sauerkraut. If you want the kapusniak to be less sour, you could rinse the sauerkraut under running cold water first. We didn’t as we prefer the kapusniak to be sour.
- Add 3 bay leaves.
- Add 1 cup of hot boiled water, and mix everything.
- Cover the pot with a lid and leave it on medium-low heat on the stove for about 15 minutes.
- Add the tomatoes, salt, pepper, and sugar. Mix and put the lid back on and keep cooking for about 10-15 minutes.
- Add 4 cups of boiled water and keep cooking over medium-low heat until the sauerkraut is soft and the meat falls off the bones. For us, that was another 45-50 minutes. That will depend on the meat and sauerkraut you use, so just check it from time to time.
- Pull the meat out, pull the meat off the bones, and put just the meat back into the sauerkraut soup.
- Once ready, you can ladle the soup into bowls, piping hot from the pot.
You Might Also Like to Read
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- Greek Bean Soup Recipe (Fasolada) for a Taste of the Mediterranean
Save and Pin for Later
Keep my Ukrainian-inspired sauerkraut soup for safekeeping, ready for those cold winter evenings, by saving this recipe to one of your boards.
Contributor: Efimia is a Moldovan home cook and retired teacher, well-versed in whipping up dishes from across Eastern European cuisine for family and friends in her humble home kitchen.
Nomad Paradise Hey there! We are Dale and Doina, the founders of Nomad Paradise. We traveled full-time for over three years, and while we now have a home base in the U.K., continue to take trips abroad to visit new places and try new cuisines and foods. Our food guides are curated with the guidance of local foodies, and their contribution is indicated under each article. We also cook the foods we try abroad, and you can discover how to make them in our 'recipes from around the world' category. View all posts
