Classic Cabbage Soup with Sauerkraut
Hearty, appetizing, thick, and filling, made from common ingredients. Classic cabbage soup with sauerkraut has a rich, robust taste. It can be cooked with meat, fish, or mushrooms, with a refreshing tang suitable for both summer and winter.
Updated : 28 October, 2025
Easy
About 30 min.
Ingredients
4.5 liter
Water
1 kilograms
Beef
600 grams
Sauerkraut
3
Potato
1
Onion
3
Laurel leaf
6
Allspice
4
Peppercorns
to taste
Salt
2
Carrot
1
Onion
2 tablespoon
Sunflower oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients. Start with the broth. Use beef or veal with bone for richer flavor (shank, shoulder, or ribs).
Step 2
Wash and pat dry the meat. Place in a pot with a whole peeled onion, cover with cold water.
Step 3
Bring broth to a boil, simmer 1.5-2 hours, skimming foam. Broth will lighten over time.
Step 4
Meanwhile, prepare the soup base.
Step 5
Peel and dice potatoes. Young potatoes work best.
Step 6
When meat is cooked, remove it, separate from bones, and cut into medium pieces or sticks.
Step 7
Remove onion and discard. Strain the broth and return to low heat.
Step 8
Return meat to the pot, add potatoes. Salt, pepper, and simmer 5 minutes.
Step 9
Add sauerkraut and cook another 15 minutes, stirring occasionally. Optionally, include the brine for richer flavor.
Step 10
Prepare the sauté. Use any vegetable oil, preferably sunflower oil.
Step 11
Peel and coarsely grate carrots.
Step 12
Peel and finely dice onion (optional, depending on preference).
Step 13
Heat oil in a skillet over medium heat, sauté onion 1-2 minutes.
Step 14
Add carrots, sauté until soft, 3-5 minutes.
Step 15
Add sautéed vegetables to the soup, cook together 5-7 minutes.
Step 16
Add black and white pepper, and bay leaves. Simmer 10 minutes over low heat.
Step 17
Remove soup from heat, cover, and let rest 10-15 minutes. Serve with sour cream.