Sauerkraut Soup

Made with fresh sauerkraut, kielbasis and mushrooms. Made for Christmas Eve and New Year's Eve dinners.

Sauerkraut Soup

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  • Prep Time


  • Total Time


  • Servings



  • 3-4

    lbs fresh sauerkraut - from Hungarian or Polish butcher

  • 1

    smoked kielbasi

  • 4

    fresh kielbasis (thin)

  • smoked spare ribs - approx. 8-10 - cut individually if purchased in a slab

  • dried mushrooms - approx 2 ounces


Put ribs in pot and cover with water and soak for one hour to remove some of the saltiness. After one hour, discard water. Cover again with fresh water and cook for approx one hour + or until soft. Put sauerkraut in pot and cover with water. Cover, bring to boil and lower to simmer one hour +. If not salty or strong enough, I put in a small can of sauerkraut. Put fresh and smoked kielbasi into pot with ribs and cook for 1 - 1/2 hrs. Strain soup from sauerkraut into a third pot. Press sauerkraut in strainer to remove more liquid from kraut and discard kraut. Put approximately 4 ladles of liquid from meat pot into the kraut soup - tasting between ladles until desired smokiness. If meat liquid is too salty, use smaller amount. Boil small pot of water, put in dried mushroom to reconstitute. Drain and put mushroom into soup. Serve with home made noodles.


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