Sauerkraut Soup is a rustic, warming dish that’s beloved throughout Eastern Europe, particularly in Poland, Russia, and Germany. This robust soup transforms humble sauerkraut into something deeply satisfying with layers of savory flavor from tender pork, potatoes, and aromatic vegetables. The tangy sauerkraut creates a unique sour note that’s balanced by the richness of the meat and the earthiness of the vegetables. Unlike the raw crunch of cold sauerkraut, when cooked in soup it becomes mellow and tender, adding wonderful depth without being overpowering. This is ultimate comfort food that sticks to your ribs, perfect for cold winter days when you need something hearty and nourishing. It’s packed with probiotics from the fermented cabbage and makes your kitchen smell absolutely amazing as it simmers.
Serving Quantity: 6 servings
Cooking Time: 1 hour 30 minutes
1. Ingredients
- 1 pound pork shoulder or pork ribs, cut into chunks
- 2 cups sauerkraut, drained and rinsed
- 3 medium potatoes, peeled and diced
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups chicken or beef broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 3 tablespoons tomato paste
- 2 tablespoons vegetable oil
- Salt to taste
- Sour cream for serving
- Fresh dill for garnish
- Crusty bread for serving
2. Nutrition Information Per Serving
- Calories: 320
- Protein: 22g
- Carbohydrates: 28g
- Fat: 14g
- Fiber: 5g
- Sodium: 980mg
3. Prepare the Pork
Cut the pork shoulder or pork ribs into bite-sized chunks about 1 to 2 inches. Remove any large pieces of excess fat but leave some marbling as it adds flavor. Pat the meat dry with paper towels. This helps it brown better in the next step. Season the pork pieces generously with salt and black pepper on all sides.
4. Brown the Meat
Heat the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Once the oil is shimmering hot, add the pork pieces in a single layer, working in batches if necessary to avoid overcrowding. Let the meat sear without moving it for about 3 to 4 minutes until it develops a nice golden-brown crust on the bottom. Flip the pieces and brown the other sides. This browning step adds deep, savory flavor to the soup. Remove the browned pork to a plate and set aside.
5. Prepare the Sauerkraut
Drain the sauerkraut in a colander and rinse it under cold water. This removes excess salt and some of the intense sourness, making the flavor more balanced. Squeeze the sauerkraut with your hands to remove as much liquid as possible. If the strands are very long, roughly chop the sauerkraut into shorter pieces so it’s easier to eat in the soup.
6. Sauté the Vegetables
In the same pot you used for browning the meat, reduce the heat to medium. Add the diced onion, sliced carrots, and sliced celery. The remaining oil and brown bits from the meat will flavor the vegetables beautifully. Cook for about 6 to 8 minutes, stirring occasionally, until the onion is softened and translucent and the vegetables are beginning to soften. Add the minced garlic and cook for another minute until fragrant.
7. Add the Tomato Paste and Spices
Stir in the tomato paste, paprika, and caraway seeds. Cook for about 2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes aromatic. This step removes the raw taste from the tomato paste and blooms the spices, releasing their essential oils and deepening their flavors.
8. Add the Sauerkraut
Add the prepared sauerkraut to the pot and stir everything together. Let it cook for about 3 to 4 minutes, stirring occasionally. The sauerkraut will begin to soften and meld with the vegetables and spices. You’ll start to smell that wonderful tangy aroma.
9. Return the Meat and Add Liquid
Return the browned pork pieces and any accumulated juices to the pot. Pour in the chicken or beef broth and water. Stir everything together to combine. The liquid should cover all the ingredients by about an inch. If it doesn’t, add a bit more water.
10. Add the Bay Leaves
Drop in the bay leaves and give the soup a good stir. Bring everything to a boil over high heat. Once boiling, reduce the heat to low so the soup is just gently simmering. You should see small bubbles breaking the surface but not a vigorous boil.
11. Simmer the Soup
Cover the pot partially with a lid, leaving it slightly ajar to allow steam to escape. Let the soup simmer gently for about 45 minutes. During this time, the pork will become tender and the flavors will meld together beautifully. Stir occasionally to prevent anything from sticking to the bottom.
12. Add the Potatoes
After 45 minutes, add the diced potatoes to the soup. Stir them in and make sure they’re submerged in the liquid. Continue simmering for another 20 to 25 minutes until the potatoes are completely tender when pierced with a fork and the pork is falling-apart tender.
13. Check the Seasoning
Remove and discard the bay leaves. Taste the soup and adjust the seasoning. You may need to add more salt depending on how salty your sauerkraut and broth were. Add more black pepper if you like it spicier. If the soup tastes too sour, you can add a pinch of sugar to balance it. If it’s not tangy enough, you can stir in a tablespoon of sauerkraut juice or a splash of vinegar.
14. Rest the Soup
Turn off the heat and let the soup rest for about 10 minutes before serving. This allows the flavors to settle and the soup to thicken slightly as it cools just a bit. The potatoes will have released some of their starch, which naturally thickens the broth.
15. Serve
Ladle the hot soup into deep bowls, making sure each serving gets a good mix of pork, vegetables, sauerkraut, and broth. Top each bowl with a generous dollop of sour cream and sprinkle with freshly chopped dill. The cool, tangy sour cream contrasts beautifully with the hot, savory soup. Serve with thick slices of crusty rye bread or pumpernickel for dipping.
16. Tips for Success
Choose good quality sauerkraut for the best flavor. The refrigerated kind from the deli section usually has better taste and texture than canned, plus it contains more beneficial probiotics. Rinsing the sauerkraut is important because it removes excess saltiness, but don’t rinse it too much or you’ll lose all the tangy flavor that makes this soup special. Pork shoulder is ideal because it becomes incredibly tender during the long cooking time and adds richness to the broth. You can also use pork ribs or even smoked sausage like kielbasa for a different flavor. If using kielbasa, add it during the last 15 minutes of cooking so it doesn’t overcook. For a leaner version, use boneless pork loin, but be careful not to overcook it or it will become dry. The caraway seeds are traditional and add an authentic Eastern European flavor. They pair beautifully with sauerkraut and pork. If you don’t like them, you can leave them out, but they really do make the soup special. Some recipes include mushrooms, which add wonderful earthy flavor. Add a cup of sliced cremini or button mushrooms when you sauté the vegetables. This soup tastes even better the next day after all the flavors have had time to meld together. Store it in the refrigerator for up to four days and reheat gently. The soup will thicken as it sits, so you may need to add a bit of water or broth when reheating. For a richer version, add a tablespoon of butter at the end or use some bacon fat instead of vegetable oil for browning the meat. You can make this in a slow cooker. Brown the meat and sauté the vegetables first, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 6 to 8 hours. Add the potatoes during the last 2 hours. For a vegetarian version, omit the pork and use vegetable broth. Add white beans or chickpeas for protein and substance. Some people like to add a splash of cream at the end for extra richness, which creates a creamier, less tangy soup. Fresh sauerkraut has more probiotics than cooked, but cooking it still provides great flavor and some digestive benefits. If you want maximum probiotic benefits, add a spoonful of fresh sauerkraut to each bowl just before serving. This soup freezes reasonably well for up to two months, though the potatoes may change texture slightly when thawed. The sour cream and dill should be added fresh when serving, not frozen with the soup.
