Description
Hearty Sauerkraut and Rib Soup is a warm, comforting, and nutrient-dense dish combining tender bone-in pork ribs, tangy sauerkraut, and wholesome vegetables simmered together for a rich, flavorful broth. Perfect for chilly evenings and batch cooking, this soup delivers both tradition and nourishment in every bowl.
Ingredients
Scale
Main Ingredients
- 2 lbs bone-in pork ribs
- 3 cups sauerkraut (rinsed lightly, optional)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 3 medium potatoes, diced
- 2 bay leaves
- 1 teaspoon caraway seeds
- 6 cups chicken or vegetable broth (low sodium preferred)
- 2 tablespoons cooking oil
- Salt and black pepper to taste
Optional Variations
- Substitute beef ribs for pork ribs
- Replace ribs with smoked tempeh or mushrooms for vegetarian option
- Chopped jalapeños or ¼ teaspoon cayenne pepper for spicy kick
- Additional vegetables like celery or bell peppers
- Low-sodium broth and rinsed sauerkraut to reduce sodium
Instructions
- Browning the Ribs: Heat 2 tablespoons of oil in a large pot over medium-high heat. Brown the bone-in pork ribs on all sides until golden, about 5-7 minutes. This step locks in flavor and forms the rich base of the soup.
- Sautéing Aromatics: Remove the browned ribs and set aside. In the same pot, add chopped onions and minced garlic. Sauté until they become soft and fragrant, approximately 4-5 minutes, stirring frequently to prevent burning.
- Adding Vegetables and Spices: Stir in diced carrots, potatoes, bay leaves, and caraway seeds. Cook for another 2-3 minutes to release their flavors and create a hearty foundation.
- Incorporating Sauerkraut and Broth: Return the browned ribs to the pot. Pour in 6 cups of chicken or vegetable broth, then add the sauerkraut. Bring the mixture to a boil over high heat.
- Simmering to Perfection: Reduce heat to low and let the soup simmer gently for 1.5 to 2 hours. This slow cooking tenderizes the ribs fully and allows flavors to meld beautifully.
- Final Seasoning: Before serving, taste the soup and adjust seasoning with salt and pepper as needed. Remove bay leaves to ensure a clean finish.
Notes
- Use bone-in ribs for richer, more flavorful broth and texture.
- Rinse sauerkraut lightly to balance acidity without losing all tang.
- Don’t rush the simmering process; slow cooking ensures tenderness and flavor melding.
- Skim off excess fat or foam from the broth for a cleaner soup.
- Add fresh herbs like parsley or dill just before serving to brighten flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: hearty soup, sauerkraut soup, rib soup, comfort food, traditional soup, batch cooking, probiotic soup, pork ribs, bone-in ribs