Skābu Kāpostu Zupa (Sauerkraut Soup)

Name: Skābu Kāpostu Zupa (Sauerkraut Soup)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Latvia
Ingredients: 500g sauerkraut, with some liquid; 300g smoked pork or sausage, sliced; 1 onion, chopped; 2 carrots, diced; 2 potatoes, cubed; 2 bay leaves; 1 tbsp flour; 2 tbsp butter; 6 cups pork or vegetable stock

6 servings15 min prep60 min cookEasy Latvia

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The Story Behind It

The Tale of Skābu Kāpostu Zupa (Sauerkraut Soup)

Story updated September 17, 2026

Sauerkraut soup reflects the long Baltic and Northern European tradition of fermenting cabbage to preserve it through harsh winters when fresh vegetables weren't available. In Latvia it's a hearty, tangy winter staple, typically simmered with pork or smoked meat for depth.

Ingredients

Scale:· 6 servings

500g sauerkraut, with some liquid
300g smoked pork or sausage, sliced
1 onion, chopped
2 carrots, diced
2 potatoes, cubed
2 bay leaves
1 tbsp flour
2 tbsp butter
6 cups pork or vegetable stock

Instructions

1Sauté the chopped onion and diced carrots in butter until softened.
2Add the smoked pork or sausage slices and cook briefly to render some fat and flavor.
3Stir in the flour and cook for a minute to remove the raw taste.
4Pour in the stock and add the sauerkraut with its liquid, along with the bay leaves.
5Bring to a boil, then reduce heat and simmer for about 30 minutes.
6Add the cubed potatoes and continue simmering until they are tender, about 20-25 more minutes.
7Season with salt and pepper, adjusting the sourness with more sauerkraut liquid if desired.
8Serve hot with a dollop of sour cream and rye bread on the side.

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