Hearty Cabbage Soup with Sauerkraut

Rich, appetizing, thick, satisfying, made from ordinary products. Classic cabbage soup with sauerkraut has a rich, rich taste. You can cook them with or without meat, with fish or mushrooms. The soup has a pleasant, light, refreshing acidity, which is why it is equally good for summer and winter!
cook time: 2h 40 min
Maya Lindell
Hearty Cabbage Soup with Sauerkraut

Nutrition Facts (per serving)

37
Calories
2g
Fat
2g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Water 4.5 l
Beef 1 kg
Sauerkraut 600 g
Potato 3 pc
Onion 1 pc
Bay leaf 3 pc
Allspice 6 pc
Peppercorns 4 pc
Salt to taste

Roasting:

Carrot 2 pc
Onion 1 pc
Sunflower oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to cook classic cabbage soup with sauerkraut? The recipe is very simple. Prepare all the necessary ingredients according to the list and start by preparing the broth. You can take beef or veal. To make the broth more rich, take the meat with a bone. It could be a shank, a shoulder blade on a bone. I have beef ribs, but they have a lot of meat on them. If you find these (after all, the meat is sometimes specially cut from the ribs), you can make it with them.

Step 2

Step 2
Wash the meat and dry it. Place in a saucepan along with a whole peeled onion, cover with cold water.

Step 3

Step 3
Bring the broth to a boil and cook for about 1.5-2 hours at a low simmer, skimming off the foam. The broth will be dark at first, but will gradually lighten.

Step 4

Step 4
While the meat is cooking, prepare the base for the soup.

Step 5

Step 5
Peel the potatoes and cut into medium cubes. It will be delicious with new potatoes.

Step 6

Step 6
When the meat is cooked, remove it from the broth, separate it from the bones and cut into medium pieces or cubes.

Step 7

Step 7
Also remove the onion and throw it away — it gave all the juices to the broth and made it clearer. Strain the broth and return to low heat.

Step 8

Step 8
Return the meat to the pan with the broth. Next add the potatoes. Add salt, pepper and cook everything together for 5 minutes.

Step 9

Step 9
Then add the sauerkraut and cook everything together for about 15 minutes, stirring occasionally. You can squeeze the sauerkraut before adding it or add it along with the brine — whichever you prefer. I think it tastes better with brine.

Step 10

Step 10
Prepare the roast. You can use any vegetable oil, but it is better to use sunflower oil.

Step 11

Step 11
Peel the carrots and grate on a coarse grater.

Step 12

Step 12
Also peel the onion and cut into small cubes. If you or your children do not like onions, then you can omit them from the frying at all, so that it does not crunch on your teeth. But still, onions contain substances that are important for the body, so I usually add the whole onion to the broth to throw it away later, and fry it without onions.

Step 13

Step 13
Heat vegetable oil in a frying pan over medium heat and fry the onion for 1-2 minutes.

Step 14

Step 14
Then add the carrots and cook, stirring, until soft for another 3-5 minutes.

Step 15

Step 15
Transfer the roast into a saucepan with soup and cook everything together for 5-7 minutes.

Step 16

Step 16
At the end, add both types of pepper and bay leaves. Cook the cabbage soup at low boil for 10 minutes.

Step 17

Step 17
Remove the finished cabbage soup from the heat, cover the pan with a lid and let the soup brew for 10-15 minutes. Then pour into plates. Can be served with sour cream. Bon appetit!

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