Lithuanian Cabbage Soup (Kopustu Sriuba) Recipe #144231
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.
by duonyte
3½ hours | 20 min prep
SERVES 8 -10
- 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
- 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.
- 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.
- Add water, as necessary, to keep it soupy.
- To serve, remove the bay leaves and dish up, with hot boiled potatoes on the side.
- Note: If you prefer, substitute 1 cup shredded carrots for the tomatoes. Smoked turkey is a good substitute for the ham hocks.
- 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.
- 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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5 stars