This hearty soup is not a first course – it is a meal. The basic recipe requires meat, smoked meat, and sauerkraut. It’s a perfect recipe to use when cleaning the freezer. Substitute any cut of pork for the ribs, any smoked meat for the sausage, add veggies if you must. Your soup will be a favorite for your family.
Grandpa and I enjoy serving this meal with a loaf of crusty bread.
Sauerkraut Soup
This variation of Polish Kapusniak will warm you to the bones. Your meat lovers will enjoy every last spoonful
Ingredients
- 2.5 lb pork baby back ribs uncooked
- 1 lb kiebasa
- 2 tbsp olive oil
- 2 cloves garlic rough chopped
- 1 medium yellow onion chopped
- 4 bay leaves
- 1/4 tsp allspice
- 1 tsp dried marjoram substitute several sprigs of fresh
- 1.5 lb potatoes
- 8 cups water
- salt & pepper to taste
- 1 lb sauerkraut Look for non-vinegar sauerkraut for a better flavor.
Instructions
- Brown ribs in olive oil in large stock pot, about 4 minutes per side. Move to plate.
- Add onion and garlic to the same pot, cook down for about 5 minutes on medium heat.
- Add sausage and add in layers: bay leaves, allspice, marjoram, black pepper, potatoes, ribs.
- Cover with 8 cups of water. Bring to boil and then lower heat. Simmer for 60 minutes
- Add sauerkraut. Skim if necessary. Continue to simmer for 30 minutes.
Nutrition
Calories: 499kcalCarbohydrates: 20gProtein: 27gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 101mgSodium: 967mgPotassium: 834mgFiber: 4gSugar: 2gVitamin A: 36IUVitamin C: 27mgCalcium: 74mgIron: 3mg
