Ukrainian Sauerkraut Soup with Pork

Be the first to rate

(No Ratings Yet)

Loading...

A traditional Ukrainian tangy soup built on sauerkraut, slow-simmered pork, potatoes, and carrots, then finished with garlic and fresh dill. The brine gives the broth a bright, savory sourness balanced by the richness of the meat. It is rustic, deeply comforting, and even better the next day.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 4 gSugar
• 28 gProtein
• 980 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the pork broth

• 1.5 lb pork shoulder, cut into 1.5-inch chunks
• 8 cups cold water
• 2 bay leaves
• 6 whole allspice berries
• 8 whole black peppercorns

For the vegetables

• 2 cups sauerkraut, drained and roughly chopped
• 1/2 cup sauerkraut brine from the jar
• 3 medium Yukon Gold potatoes, peeled and cubed
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced

For seasoning and serving

• 1 tbsp sunflower oil
• 1 tbsp unsalted butter
• 1 tbsp fresh dill, finely chopped
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 cup full-fat sour cream, for serving

Directions

1. Place the pork chunks in a large heavy pot, cover with cold water, and bring to a boil over high heat. Reduce the heat to low, skim off any foam, and add the bay leaves, allspice, and peppercorns. Simmer gently, partially covered, for 45 minutes until the pork is fork-tender.
2. Lift the pork out of the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot and discard the spices. Shred the cooled pork into bite-sized pieces, discarding any large pieces of fat.
3. Heat the oil and butter in a small skillet over medium heat. Add the onion and carrot and cook for 6 to 8 minutes, stirring often, until the onion is translucent and the carrot is just softened. Stir in the garlic and cook 30 seconds more.
4. Return the strained broth to a simmer over medium heat. Add the potatoes and cook for 8 minutes until they begin to soften, then add the sautéed onion, carrot, garlic, sauerkraut, and sauerkraut brine. Simmer for 15 to 18 minutes, until the potatoes are tender and the sauerkraut is mellowed.
5. Return the shredded pork to the pot and season with the salt and pepper. Simmer 3 more minutes so the meat warms through and absorbs the broth. Taste and adjust salt, adding more brine a tablespoon at a time if you want a sharper tang.
6. Stir in the fresh dill off the heat. Ladle the soup into warm bowls and top each portion with a generous spoonful of sour cream. Serve immediately with dense rye bread or warm crusty rolls on the side.

Cook’s Notes

• For a deeper, smokier broth, swap half the pork shoulder for smoked pork ribs or a few slices of smoked kielbasa added in the last 20 minutes of simmering.
• Rinse the sauerkraut briefly under cold water if you prefer a milder tang, or skip the rinse for a sharper, more traditional flavor.
• The soup develops beautifully overnight; refrigerate after cooling and reheat gently, adding a splash of water to loosen the broth.
• For a vegetarian version, replace the pork with 1 oz dried porcini (rehydrated and chopped) and use a rich mushroom or vegetable stock.
• Always add the sauerkraut brine at the end of simmering to preserve its bright acidity; boiling it for a long time dulls the sourness.

You might also like

European

Ukrainian Pickle and Kidney Soup

European

Borshch Ukrainian Beet Soup

European

Buckwheat Kasha Ukrainian Style

Desserts

Ukrainian Poppy Seed Roll