Hearty Sauerkraut Pork Soup

The most delicious, aromatic, rich, appetizing! Sauerkraut cabbage soup with pork is one of the most beloved and famous first courses. They turn out nourishing, thick, with a rich tart taste. Such cabbage soup is especially good in the cold season.
cook time: 2h 30 min
Ruby Colston
Hearty Sauerkraut Pork Soup

Nutrition Facts (per serving)

62
Calories
4g
Fat
4g
Carbs
3g
Protein

Ingredients (7 portions)

Basic:

Onion 1 pc
Salt to taste
Water 2 l
Potato 4 pc
Bay leaf 1 pc
Carrot 1 pc
Vegetable oil 30 g
Pork 500 g
Sauerkraut 150 g

Recipe instructions

Step 1

Step 1
How to cook cabbage soup from sauerkraut with pork? Prepare your food. To cook a rich, rich broth, use pork on the bone. Take naturally fermented cabbage, without vinegar. Vegetables: onions, carrots and potatoes — wash in running water to remove dirt and peel.

Step 2

Step 2
Pour cold water into a cooking pot, add pork and one potato. Place over medium heat and bring to a boil. When heated, foam will form — it must be skimmed off with a slotted spoon. When the water boils, reduce the heat and simmer the broth for about an hour. The exact time will depend on the size and quality of the piece.

Step 3

Step 3
Then remove the potatoes and meat from the broth. Strain the broth. Separate the meat from the bone, cut into small pieces and return back to the broth. Mash the finished potatoes with a fork, adding a little broth to it. Place the resulting puree back into the broth. Why do this? This is necessary so that the finished cabbage soup is more satisfying and thick.

Step 4

Step 4
Cut the peeled potatoes into small pieces and add to the pan along with the sauerkraut. If the cabbage is chopped coarsely, you can chop it.

Step 5

Step 5
Bring the broth to a boil again with potatoes and cabbage. Leave to simmer over low heat for 10-15 minutes.

Step 6

Step 6
At this time, start frying. Finely chop the onion and grate the carrots.

Step 7

Step 7
Pour a little vegetable oil into a hot frying pan and add chopped vegetables. Fry everything together for a couple of minutes over low heat. Donʼt forget to stir so nothing burns.

Step 8

Step 8
Add the finished frying to the pan. Place bay leaf. Add a little salt to taste. Keep in mind that the cabbage will give some of its salt to the broth.

Step 9

Step 9
Boil everything together over low heat for another 30 minutes and remove the pan from the heat. The bay leaf can be pulled out and thrown away. It has already imparted its aroma to the dish. Before serving, the cabbage soup must be steeped. Give them at least one hour to do this. But they taste best the next day.

Step 10

Step 10
Pour the prepared cabbage soup into plates and serve. When serving, you can add a spoonful of sour cream and sprinkle with chopped fresh herbs. Bon appetit!

Additional rubrics

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