Lithuanian Sauerkraut Soup

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/26/21
Lithuanian Sauerkraut Soup

The Spruce / Diana Chistruga
Prep: 15 mins
Cook: 105 mins
Total: 2 hrs
Servings: 6 to 8 servings
Nutrition Facts (per serving)
120 Calories
4g Fat
16g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 120
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 14mg 5%
Sodium 790mg 34%
Total Carbohydrate 16g 6%
Dietary Fiber 8g 27%
Protein 7g
Calcium 113mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a 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.

Ingredients

  • 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)

Steps to Make It

  1. Gather the ingredients.

    Lithuanian Sauerkraut Soup ingredients

    The Spruce / Diana Chistruga

  2. 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.

    In a Dutch oven, place smoked meat, water, onion, bay leaf, and peppercorns

    The Spruce / Diana Chistruga

  3. 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.

    add sauerkraut and cabbage to the soup

    The Spruce / Diana Chistruga

  4. 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.

    Lithuanian Sauerkraut Soup, add meat to the soup

    The Spruce / Diana Chistruga