Sauerkraut Soup with Pork
The tastiest, most aromatic, rich, and appetizing. Sauerkraut soup with pork is one of the best-known and most beloved first courses. It turns out hearty, thick, and full of deep tangy flavor. This soup is especially good during the colder time of year.
Updated : 19 March, 2026
Easy
About 1 hour.
Ingredients
500 grams
Pork
4
Potato
1
Carrot
1
Onion
150 grams
Sauerkraut
2 liter
Water
30 grams
Vegetable oil
1
Laurel leaf
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook sauerkraut soup with pork? Prepare the ingredients. To make a rich, full-bodied broth, use pork on the bone. Use naturally fermented sauerkraut without vinegar. Wash the vegetables - onion, carrot, and potatoes - under running water to remove dirt and peel them.
Step 2
Pour cold water into a soup pot, add the pork and 1 whole potato. Place over medium heat and bring to a boil. As it heats, foam will form - remove it with a skimmer. When the water boils, reduce the heat and cook the broth for about 1 hour. The exact time will depend on the size and quality of the piece of meat.
Step 3
Then remove the potato and the meat from the broth. Strain the broth. Separate the meat from the bone, cut it into small pieces, and return it to the broth. Mash the cooked potato with a fork, adding a little broth to it. Put the resulting purée back into the broth. Why do this? It makes the finished soup heartier and thicker.
Step 4
Cut the peeled potatoes into small pieces and add them to the pot together with the sauerkraut. If the cabbage is cut into large pieces, you can chop it smaller.
Step 5
Bring the broth back to a boil with the potatoes and cabbage already in it. Leave it to cook over low heat for 10-15 minutes.
Step 6
Meanwhile, prepare the sautéed vegetables. Finely chop the onion and grate the carrot.
Step 7
Pour a little vegetable oil into a hot frying pan and add the chopped vegetables. Fry them together for a couple of minutes over low heat. Do not forget to stir so that nothing burns.
Step 8
Add the cooked sautéed vegetables to the pot. Add the bay leaf. Salt a little to taste. Keep in mind that the cabbage will give some of its salt to the broth.
Step 9
Cook everything together over low heat for another 30 minutes, then remove the pot from the heat. The bay leaf can be taken out and discarded. It has already given its aroma to the dish. Before serving, the soup should rest. Let it stand for at least 1 hour. But it will taste best the next day.
Step 10
Pour the finished soup into bowls and serve. When serving, you can add a spoonful of sour cream and sprinkle it with chopped fresh herbs. Enjoy your meal!
Author note
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