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Sauerkraut Soup


Soup vegetables (2 carrots, onion, 1 celery, 1 leek, several parsley stalks)
8 oz (250 g) pork, pork ribs or duck
2 lb (900 g) sauerkraut
1 onion
3 tbsp cooking oil
Herbs: bay leaves, thyme
Salt and pepper
4 potatoes
1 cup (250 ml) sour cream
1 tbsp flour
Optional: dried mushrooms


1.   Clean, peel, and chop the soup vegetables. Beat and cut the pork and cook along with the vegetables in 3 quarts (3 l) of water for about 30 minutes. You can also fry the meat for a few minutes in a saucepan with cooking oil before you cook it in water. You can optionally add in dried mushrooms to the broth.

2.   While the pork and vegetables are cooking, drain the sauerkraut if it contains a lot of brine or vinegar. Finely dice the sauerkraut and onion and fry in cooking oil, along with herbs, salt, and pepper on low heat until soft.

3.   Clean, peel, and chop the potatoes into small cubes and add them to the soup, cooking for about 15 minutes. Then add the fried sauerkraut and cook on low heat for a few more minutes, adding salt and pepper to taste.

4.   To make the soup thicker, mix the sour cream with flour and stir into the soup, additionally cooking the soup until it starts bubbling.

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