Slovenian Sauerkraut and Bean Soup

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A rustic Slovenian classic, this tangy and smoky soup brings together slow-cooked beans, sauerkraut, smoked pork ribs, and potatoes for a deeply satisfying one-pot meal. It's traditionally eaten across Slovenia in cooler months and is beloved for its bold, comforting flavor.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 34 gCarbs
• 9 gFiber
• 5 gSugar
• 22 gProtein
• 860 mgSodium
• 820 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 17 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Beans

• 1 cup dried cranberry beans (or borlotti/cannellini), soaked overnight and drained
• 4 cups fresh water for simmering

For the Soup Base

• 2 tablespoons olive oil (or pork lard)
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon sweet paprika

For the Main Soup

• 1 lb smoked pork ribs (or 6 oz smoked pancetta, diced)
• 2 cups sauerkraut, drained and lightly chopped
• 2 medium Yukon Gold potatoes, peeled and cubed
• 2 bay leaves
• 1 teaspoon dried marjoram
• 6 cups water or low-sodium chicken broth
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley, for garnish

Directions

1. Place the soaked beans in a large pot, cover with the 4 cups of fresh water, and bring to a boil. Reduce the heat and simmer gently for 45-60 minutes, until the beans are tender but still holding their shape. Drain and reserve.
2. In a heavy Dutch oven or large soup pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, until soft and translucent, stirring occasionally.
3. Stir in the garlic, tomato paste, and paprika, and cook for 1-2 minutes until fragrant and the tomato paste darkens slightly in color.
4. Add the smoked ribs, cooked beans, sauerkraut, potatoes, bay leaves, marjoram, and the 6 cups of water or broth. Bring to a boil, then reduce the heat to low and simmer uncovered for 35-40 minutes, until the potatoes are fork-tender and the broth is rich.
5. Carefully lift out the smoked ribs and let them cool slightly. Pull the meat from the bones, shred it, and return it to the pot; discard the bones.
6. Remove the bay leaves. Season the soup with salt and pepper, taste, and adjust the seasoning as needed (the sauerkraut and smoked meat add natural saltiness, so taste before adding more).
7. Let the soup rest off the heat for 10 minutes so the flavors can settle and the broth can thicken slightly.
8. Ladle into warm bowls, garnish generously with fresh parsley, and serve hot with crusty rye bread or a slice of polenta on the side.

Cook’s Notes

• Soak the beans overnight in cold water with a pinch of baking soda for creamier, more digestible results.
• Rinse the sauerkraut briefly under cold water if you prefer a milder tang; traditionalists skip this step for a sharper flavor.
• For a vegetarian version, omit the smoked ribs and use smoked paprika plus a strip of kombu or smoked tofu for depth.
• This soup tastes even better the next day; store in the fridge for up to 4 days and reheat gently, adding a splash of water if it thickens too much.
• Use the freshest marjoram you can find; it is the signature Slovenian herb in this dish and really defines its character.

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