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Nutrition Facts
Serving Size 1 (452g) Recipe makes 8 servings The following items or measurements are not included below: 5 whole peppercorns
Calories 272
Calories from Fat 98		(36%)
Amount Per Serving		%DV
	Total Fat 10.9g	16%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 657mg		27%
Potassium 792mg		22%
Total Carbohydrate 13.5g		4%
	Dietary Fiber 3.3g	13%
	Sugars 6.8g
Protein 29.5g		58%
detailed view... how is this calculated?

Lithuanian Cabbage Soup (Kopustu Sriuba)

Recipe #144231 | 3½ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: duonyte
Nov 7, 2005

This is the soup our mom always made. The combination of fresh cabbage and sauerkraut is what makes this special. I measured quantities in response to a request, but I usually just toss things together. If you use a slotted spoon, this also makes a good side - just reduce the amount of liquid used. Serve with boiled potatoes.

SERVES 8 -10 (change servings and units)

Ingredients

1 lb sauerkraut
5 cups chicken stock, low-sodium recommended
2 cups water
1 1/2 lbs smoked ham hocks
5 whole peppercorns
2 whole bay leaves
2 medium tomatoes, cored, seeded and diced
1 medium onion, chopped
1/2 medium head of cabbage, shredded

Directions

1
In a large pot, place the sauerkraut, chicken stock, smoked meat, peppercorns and bay leaves. Add water to cover. Bring to a boil, reduce temperature, cover and simmer for 1 to 2 hours. Meat should be tender.
2
Remove meat, discard bones, dice and return to the pot. Add the shredded cabbage, tomatoes and onion. Bring to a boil, reduce to a simmer and cook another hour or so.
3
Add water, as necessary, to keep it soupy.
4
To serve, remove the bay leaves and dish up, with hot boiled potatoes on the side.
5
Note: If you prefer, substitute 1 cup shredded carrots for the tomatoes. Smoked turkey is a good substitute for the ham hocks.
6
Note2: You can drain and rinse the sauerkraut for a milder dish, but I think this is pretty mild, because of all the liquid and the fresh cabbage.
7
Note3: You can reduce the amount of chicken stock if you need to - the meat will add a lot of substance to the liquid. I also have used the strained liquid left over after cooking a corned beef in the crock.

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Course > Soups
Cuisine > European
Preparation > Time to Make > < 4 hours
Preparation > Simple

Featured Reviews for This Recipe

From: *Bellinda*

On Jul 1, 2009

This was great. I had never had cabbage soup because it didn't sound appealing to me. But the combination of cabbage and sauerkraut sounded interesting. I'm glad I tried it. I will make it again. Thanks

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From: appleydapply

On Apr 11, 2009

This is amazingly delicious. I didn't rinse the sauerkraut because we like the flavor. I'll be making this economical, yummy dinner again and again.

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From: TeresaS

On Feb 7, 2009

O.M.G. Where are the other stars! DH wanted to rate this 100, no not 10, but 100 stars! This is comfort food at it's best. I just loved the aroma that this gave my kitchen for most of the day. I kept (I know I shouldn't have but couldn't help my self) looking in the pot. This may not be the most attractive dish I have made but it really is one of the most flavorful! I made no changes up to and including step 4. Just served this with a nice German rye bread with butter. Thanks for posting and this is going in my best of 2009 cookbook.

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From: foodtvfan

On Mar 9, 2007

A delicious old country style soup. The combination of sauerkraut and raw cabbage is very tasty. I rinsed and drained the sauerkraut because we do prefer a milder taste. I tied the peppercorns and bay leaves in a piece of cheesecloth (from Dollar Store), tied it with kitchen string, leaving a long end, and tied it to the soup pot handle to make it easy for removal. Instead of the water I used one 14 oz. can tomatoes. It was delicious with thick chunks of French bread and butter. Will make again and try the shredded carrots instead of the tomatoes too. Another great recipe to add to my 'favorites' soup binder.

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