Best 3 Sauerkraut Soup With Ribs Recipes
When the winter chill sets in and you crave a comforting and hearty meal, look no further than this delectable sauerkraut soup with ribs. This traditional dish, originating from Eastern Europe, has become a beloved staple in many cultures worldwide. The tangy, sour flavor of fermented cabbage, known as sauerkraut, pairs perfectly with tender, fall-off-the-bone pork ribs.
This recipe collection presents two enticing variations of sauerkraut soup with ribs, each offering a unique taste experience. The first recipe, "Classic Sauerkraut Soup with Ribs," stays true to the traditional Eastern European roots of the dish. Pork ribs are simmered in a flavorful broth infused with sauerkraut, vegetables, spices, and herbs. The result is a rich and tangy soup that is sure to warm you up from the inside out.
The second recipe, "Smoked Sausage and Sauerkraut Soup," adds a smoky twist to the classic dish. Smoked sausage is combined with sauerkraut, vegetables, and a blend of spices, creating a hearty and savory soup with a hint of smokiness. Both recipes offer step-by-step instructions and cooking tips to ensure that you can easily recreate these delicious soups in your own kitchen.
Whether you prefer the classic tangy flavors of sauerkraut soup or enjoy the added smokiness of smoked sausage, this recipe collection has something to satisfy every palate. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to savor the comforting goodness of sauerkraut soup with ribs.
GERMAN SAUERKRAUT SOUP
My mother used to make this soup quite often while I was growing up on a farm in Warwick, Alberta. I added my own touch - spicing it up a bit with the bacon and smoked sausage. I really enjoy the zesty flavor that they add.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook ribs in water until tender, about 1-1/2 hours. Skim off foam. Remove ribs from broth; strain broth and skim fat. , Return broth to the heat. Add the potatoes, carrots, salt and pepper; simmer until vegetables are tender. Remove meat from bones and add to broth with the sauerkraut and sausage. , Meanwhile, cook bacon until crisp; remove to paper towels to drain. Discard all but 1 tablespoon of the drippings. Cook onion in drippings until tender. Add to soup; cook 20-30 minutes longer. Ladle into bowls. Garnish with bacon.
Nutrition Facts : Calories 325 calories, Fat 23g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1041mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
SAUERKRAUT SOUP
The medley of tomato, sauerkraut and smoked sausage gives this savory soup old-world flavor. It's enjoyable to make and serve, especially during these cold months. The tangy taste and aroma really warm you up! -Jean Marie Cornelius, Whitesville, New York
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8-10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.
Nutrition Facts : Calories 257 calories, Fat 12g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 1167mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 9g protein.
COUNTRY STYLE RIBS AND SAUERKRAUT
This is an easy delicious meal that will stick to your "ribs" :) Even if you aren't too fond of sauerkraut, the flavor of it turns out great in this dish.
Provided by Karen..
Categories Pork
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place meat in 9 x 13 baking dish or roaster pan.
- Cover with sauerkraut and sprinkle with brown sugar.
- Top with the undiluted soup.
- Cover and bake for 3 hours or until tender.
- Uncover the last 1/2 hour to brown.
Tips:
- Choose the right cabbage: For the best sauerkraut soup, use a firm, white cabbage. Avoid using red cabbage, as it will give the soup a bitter flavor.
- Rinse the sauerkraut: Before adding the sauerkraut to the soup, rinse it thoroughly under cold water. This will help to remove any excess salt and sourness.
- Use a variety of vegetables: In addition to cabbage, feel free to add other vegetables to your sauerkraut soup, such as carrots, celery, onions, and potatoes. This will add flavor and nutrients to the soup.
- Simmer the soup for a long time: Sauerkraut soup is best when it is simmered for a long time. This allows the flavors to meld and the sauerkraut to soften.
- Serve with a variety of toppings: When serving sauerkraut soup, offer a variety of toppings, such as sour cream, grated cheese, and chopped fresh parsley. This will allow your guests to customize their soup to their own liking.
Conclusion:
Sauerkraut soup is a delicious and nutritious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own preferences. With its tangy flavor and hearty ingredients, sauerkraut soup is a surefire hit with the whole family. So next time you are looking for a comforting and satisfying meal, give sauerkraut soup a try!
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