SAUERKRAUT SOUP (Kapusniak)

May 11, 2023May 11, 20230 15

Savor the tangy and hearty flavour of SAUERKRAUT SOUP (Kapusniak)

by The Chefin Soup

Prep

15 min

Cook

2 hours

Ready In

2 hours 15 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

276

Sugar

Fat

16g

Sauerkraut soup or Kapusniak is a traditional soup in Central and Eastern Europe. This soup is made with fermented cabbage or sauerkraut as its primary ingredient and usually served hot as a hearty and warming dish during cold weather. During fermentation, the cabbage becomes slightly tangy and sour, providing an excellent depth of flavor to the soup. It's perfect for those who love tangy and sour tasting soups. Spareribs and dried mushrooms give the soup an extra boost of flavor and nutrition. Serve with a chunk of bread or boiled potatoes and enjoy the savory and tangy goodness of this stew-like soup!

Instructions

1.	On medium heat, melt the butter in a large pot and add the bay leaf, sauté sliced onions until translucent.
2.	Add spareribs and let them cook until browned on all sides and their rawness is gone off.
3.	Add soaked dried mushrooms and sauerkraut in the pot and let it cook for some time.
4.	Pour water in the pot and let everything simmer to a boil.
5.	Cook low and slow for 2 hours.
6.	Remove bay leaves and spareribs before you serve. Best served with bread or boiled potatoes.

PROS

Sauerkraut soup is loaded with nutrient-dense vegetables while high in flavor, low in carbs, and an excellent source of fiber.

Spareribs add extra nutrition and savor to the dish.

CONS

Sauerkraut is the primary ingredient, which can be challenging for some to adjust to the tart but tangy taste.
Some might not like the pungent aroma and prefer a more mild soup.

HEALTH & BENEFITS

Sauerkraut is a lacto-fermented food, rich in probiotics that help balance gut flora and support a healthy immune system. It is also rich in dietary fiber, phytonutrients, and vitamin C, which helps the body absorb non-heme iron from plant sources. The soup’s spareribs are a good source of protein and vitamin B12, which are essential for proper brain function and maintaining healthy red blood cell counts.

	25 g butter
	1 bay leaf
	4 spareribs
	200 g sauerkraut
	2 dried mushrooms ( soaked overnight )
	1 onion ( sliced )
	1 1/4 liters water