Skābu Kāpostu Zupa

Skābu Kāpostu Zupa (Latvian Sauerkraut Soup with Pork)

A traditional Latvian soup featuring tangy sauerkraut and tender pork, often served with boiled potatoes or rye bread. The bright, sour flavor comes from naturally fermented sauerkraut, a staple in Baltic cooking.

Prep

15 min

Cook

60 min

Total

75 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) pork shoulder or spare ribs, bone-in, bone-in adds depth; substitute boneless if needed
• •600 g (about 4½ cups) sauerkraut, drained, use naturally fermented, not vinegar-pickled, for authentic flavor
• •1.5 L (6 cups) water, or pork broth if available
• •2 medium carrots
• •1 large onion
• •2 medium potatoes, optional, diced, for heartier version
• •30 g (2 tbsp) tomato paste, optional, for color and depth
• •2 bay leaves bay leaves
• •5 whole allspice berries, or juniper berries for a Baltic touch
• •10 g (1 tbsp) fresh dill, chopped
• •5 g (1 tsp) salt, adjust to taste
• •2 g (½ tsp) black pepper
• •15 ml (1 tbsp) sour cream, for serving, optional

Steps

1. 1 Place pork in a large pot, cover with water, and bring to a boil. Skim off any foam that rises. Reduce heat and simmer for 30 minutes.
2. 2 While the pork cooks, dice the onion and grate or dice the carrots. If using potatoes, peel and dice them.
3. 3 Add sauerkraut, onion, carrots, potatoes (if using), bay leaves, allspice berries, and tomato paste to the pot. Simmer for 25–30 minutes, until pork is tender and vegetables are cooked through.
4. 4 Remove pork from the pot. Cut meat off the bone and return diced meat to the soup, discarding bones. Alternatively, serve meat on the side.
5. 5 Season with salt and pepper. The soup should be pleasantly sour; if too tart, add a small splash of water. Simmer 5 more minutes.
6. 6 Stir in fresh dill just before serving.
7. 7 Ladle into bowls and serve hot with a dollop of sour cream and boiled potatoes or dark rye bread on the side.
8. 8 Safety: cook pork until it reaches an internal temperature of 71°C (160°F) with no pink remaining, and juices run clear.