Sauerkraut Cabbage Soup
Rich and incredibly aromatic - the best for lunch! Sauerkraut Cabbage Soup will become a family favorite because it’s one of the most delicious soups you’ll ever try. You can cook it with any meat or make it with chicken, vegetable, or mushroom broth - it will always turn out amazing.
Updated : 09 October, 2025
Easy
About 45 min.
Ingredients
500 grams
Sauerkraut
4
Potato
3
Garlic
20 grams
Dill
2 tablespoon
Butter
2 tablespoon
Tomato paste
1 tablespoon
Wheat flour
1 tablespoon
Vegetable oil
1
Laurel leaf
5
Allspice
1 grams
Caraway
to taste
Salt
1
Carrot
1
Onion
Bullion
2.5 liter
Water
500 grams
Beef
1
Onion
1
Carrot
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It’s best to use beef, chicken, or pork on the bone - it makes the broth richer. (Cooking time varies depending on the meat used.) You can also use fillet pieces. Here, we use beef on the bone.
Step 2
Place the meat, one peeled onion, and one carrot in a large pot. Add clean water and bring to a boil over high heat. Reduce to medium and simmer for about 1.5 hours, skimming off any foam. Adding parsley or celery root makes the broth even more fragrant.
Step 3
Prepare the remaining ingredients. Sauerkraut can be substituted with marinated cabbage.
Step 4
Peel and dice the potatoes into small cubes.
Step 5
Peel and grate the remaining carrot on a coarse grater.
Step 6
Finely dice the second onion.
Step 7
Peel and crush the garlic.
Step 8
Wash and finely chop dill and parsley. You may also add green onions, cilantro, or mixed herbs if you like.
Step 9
Cover and simmer for 30 minutes on low heat.
Step 10
In another pan, heat vegetable oil. Add the diced onion, grated carrot, remaining tomato paste, salt, and pepper. Sauté for 5 minutes.
Step 11
Remove the cooked meat from the broth, separate it from the bones, and cut into small pieces.
Step 12
Strain the broth and return it to the pot. Add the meat and potatoes, then simmer for 10 minutes.
Step 13
In a pan, melt the remaining butter.
Step 14
Add flour and fry, stirring constantly, until golden. (You may skip this step, but flour gives the soup a thicker, richer texture.)
Step 15
Add the sautéed onions and carrots, stewed cabbage, fried flour, minced garlic, bay leaf, and allspice to the pot. Stir well so the flour dissolves completely. Bring to a boil and cook for 6-8 minutes.
Step 16
Add the chopped herbs at the end.
Step 17
Remove from heat, cover, and let the soup rest for 20-30 minutes before serving. Enjoy!