|Nutritional Guidelines (per serving)|
|Servings: 6-8 servings of sauerkraut soup|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 8g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Lithuanian sauerkraut soup, or raugintu kopūstai sriuba, which is often eaten as a hangover remedy after a night of drinking and partying. Many recipes exist, but this one includes smoked pork ribs, fresh cabbage, and sauerkraut. Some people add carrots and a grain like barley or millet. Serve with hot boiled potatoes and rye bread.
- 1 pound smoked ribs (or other smoked meat)
- 3 quarts water
- 1 large onion (quartered)
- 1 bay leaf (cracked in half)
- 10 black peppercorns
- 2 pounds sauerkraut (drained, rinsed if desired)
- 1/2 head cabbage (shredded)
In a large saucepan or Dutch oven, place smoked meat, water, onion, bay leaf, and peppercorns. Bring to a boil, skimming off any foam that rises to the surface, reduce heat and let simmer partially covered 1 hour.
Remove meat, bay leaves, and peppercorns. Add sauerkraut, bring back to the boil, reduce heat, and simmer 30 minutes. Add cabbage, bring back to the boil, reduce heat and simmer 15 minutes or until cabbage is tender.
Adjust seasonings. Remove fat and bones from meat, chop and return to the soup, if desired, or serve on the side with hot boiled potatoes and rye bread. If desired, allow soup to cool completely, skim off any fat that rises to the surface, reheat, and serve.