Once you try making this Polish soup, also called kapusniak, you’ll never have to wonder what to do with sauerkraut again as this probably would become one of your go-to sauerkraut recipes. This version of sauerkraut soup is a warm and tasty aromatic dish with beef ribs flavored with peppercorns, bay leaf, and onions. Serve it for lunch or dinner with rice or slices of artisan bread for dipping.
Tips on Making Sauerkraut Soup
Simply put, sauerkraut is just pickled cabbage. Not a lot of people fancy eating it as a meal. Some prefer to have it as a condiment to complement their main dish. However, this healthy and yummy sauerkraut soup recipe is a dish worth changing your mind about. Here are helpful tips about making it:
- You can use fresh or canned sauerkraut. Drain the excess liquid so that it’s not too sour, but we don’t suggest rinsing it as it will take away most of the flavor developed during fermentation.
- Make this sauerkraut recipe using chicken. Simply substitute the beef ribs with chicken and use chicken stock or chicken broth. For a vegetarian sauerkraut soup, use mushrooms and mushroom stock or vegetable stock.
- Add other delicious ingredients to this soup like cooked bacon, Polish sausage, and white beans, for instance. You can also finish it with creme fraiche or sour cream to make it a creamy soup.
How To Make Sauerkraut Soup
Enough to feed a dozen people is what this sauerkraut soup can do. It's made with short beef ribs, onions, tomatoes, bouillon and the star ingredient – sauerkraut.
Ingredients
- 1 lb short beef ribs
- ½ cup onion, chopped
- 2 tbsp olive oil
- 14 oz sauerkraut
- 6 cups beef stock
- 10 oz tomatoes
- 10 peppercorns
- 2 bay leaves
Instructions
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Trim fat from the ribs.
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Heat up a soup pot on high heat. Add olive oil and sear the ribs.
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Remove the ribs and set them aside.
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In the same pot, saute the onions.
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Add remaining ingredients, including the ribs. Bring to a boil.
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Reduce heat and simmer for 40 minutes to 1 hour or until the meat is tender.
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Serve with crusty bread and enjoy!
Nutrition
- Sugar: 2g
- :
- Calcium: 26mg
- Calories: 97kcal
- Carbohydrates: 4g
- Cholesterol: 16mg
- Fat: 5g
- Fiber: 1g
- Iron: 2mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Potassium: 444mg
- Protein: 8g
- Saturated Fat: 2g
- Sodium: 476mg
- Vitamin A: 204IU
- Vitamin C: 9mg
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Frequently Asked Questions
Is sauerkraut soup good for you?
Yes! Sauerkraut is packed with probiotics from fermentation. It is also dense in nutrients like Vitamin C, Vitamin K, manganese, potassium, and fiber. Additionally, it is good for gut health, digestion, and could potentially boost the immune system. However, it is best consumed moderately as excessive amounts could lead to inflammation depending on each person’s body response. The recommended adult serving size is ½ cup per day.
Can you freeze sauerkraut soup?
Yes. Frozen sauerkraut soup will stay good for 3 months but it is still best consumed within a month from when it was made. It is best to portion the soup by cups in zip lock bags before freezing them. Thaw out only what you need as repetitive thawing and refreezing decrease the quality of food. Lastly, don’t forget to label the bags with the date when the soup was made.
What goes best with sauerkraut?
Sauerkraut can be used just like pickle relish and kimchi. Aside from mixing it into soups and stews, it also goes well as a condiment to savory meat like this sausage recipe and with salads like this Asian chicken salad. Try adding sauerkraut to pork barbecue alongside caramelized onions, too.
Conclusion
Discover a new way to enjoy sauerkraut with this easy sauerkraut soup recipe! You’ll love the sour and savory flavors of this simple yet delicious dish.Have your own special recipe to share? Submit Your Recipe Today!
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