When there’s a chill in the air and the days grow short and dark, we don’t crave elaborate dishes, but food that smells like home, childhood, and comfort. Rustic sauerkraut soup is a traditional Lithuanian dish, rooted in rural traditions and passed down through generations. It is hearty, aromatic, warming, and an essential part of Lithuania’s culinary heritage. This is not a quick, “in-between” dish, but a soup that simmers slowly, absorbs rich flavor, and brings everyone together around the table.
This soup was born from simplicity: sauerkraut, potatoes, smoked meat, and patience. In the countryside, no one rushed — the longer the soup bubbled, the richer it became. It’s no coincidence people say sauerkraut soup tastes even better the next day.
Rustic Sauerkraut Soup
Ingredients (serves 4–6):
- 600–800 g sauerkraut
- 300–400 g smoked meat (ribs, bacon, smoked pork, or ham)
- 4–5 medium potatoes
- 1 large onion
- 1 carrot (optional, but adds mildness)
- 2–3 bay leaves
- 5–6 black peppercorns
- Salt to taste
- Water or light broth
- A splash of oil or a piece of butter for frying
How to cook rustic sauerkraut soup:
- Place the smoked meat in a pot, cover with cold water, and cook over medium heat for about 30–40 minutes, until the meat softens and releases its flavor. For a richer taste, you can briefly brown the meat in a dry pan beforehand.
- Meanwhile, if the sauerkraut is very sour, squeeze it lightly or rinse it with cold water. Add the sauerkraut to the pot with the meat and cook for another 20–30 minutes. The longer the cabbage cooks, the milder the soup becomes and the softer the cabbage gets.
- Finely chop the onion and grate the carrot. In a pan with a little fat, gently sauté the onion until golden. Add the carrot and cook briefly. Add the sautéed vegetables to the simmering soup.
- Peel the potatoes, cut them into medium-sized pieces, and add them to the pot. Cook until the potatoes are tender. Alternatively, you can serve boiled potatoes in their skins on the side of the soup — just as it was traditionally done in Lithuanian villages.
- At the end, add the bay leaves and peppercorns, taste, and add salt if needed. Remove the soup from the heat and let it rest for at least 10–15 minutes — the flavors will blend even more.
Serving
Rustic sauerkraut soup tastes best hot, with fresh dark rye bread or boiled potatoes in their skins. A spoonful of sour cream is perfect with it — or even better, a few pieces of the same smoked meat directly in the bowl. Some people like to season this soup with chopped garlic or a pinch of caraway seeds — it’s a matter of taste, but it certainly won’t lose its rustic character.
Rustic sauerkraut soup brings to mind a slower pace of life, a wood-fired stove, and family gatherings around one table. Simple, hearty, and sincere — just as true country cooking should be.