Sauerkraut Soup Recipe


This is one of my favourite soup recipes! I make large batches of it, and the kitchen smell so cozy and wonderful while it is simmering. I often take the time while it is simmering to bake some bread to have with it, so the combined smells are truly yummy! A meal in itself for cooler evenings, wonderful with fresh bread!

Step 1

Preheat oven to 450 degrees.

Step 2

Place short ribs, beef bones, onion, carrots, garlic, thyme, and bay leaf in roasting pan and bake for about 20 minutes (until meat is brown).

Step 3

Transfer roaster contents to a large soup kettle. Add a little water to the roaster and stir to dissolve brown particles and add to kettle. Add remaining water, cabbage, and tomatoes, to kettle and salt and pepper to taste.

Step 4

Bring mixture to boil. Simmer for 1 ½ hours, skimming any fat from the top.

Step 5

Add lemon juice, sugar, sauerkraut (and more water if necessary. Cook for one hour more.

Serve with a dollop of sour cream.

If I have left over soup, I sometimes add some sliced beets to it to make a kind of Borscht.

Things You'll Need

  • 2pounds beef short ribs
  • 2pounds beef bones
  • 1Cup chopped onion
  • 3 carrots, coarsely chopped
  • 1 bay leaf
  • 1teaspoon dried thyme
  • 2 cloves garlic, peeled
  • Salt to taste
  • Freshly ground pepper
  • 3Tbsp. lemon juice
  • 3Tbsp. granulated sugar
  • 2quarts water
  • 2.5Cups (20-oz. Tin) tomatoes
  • 8Cups shredded cabbage
  • 1pound sauerkraut (washed & drained / squeezed dry)
  • Sour cream (optional - I use the low-fat cream)

About this Author

Golden Pals an member who donated this recipe.