Sauerkraut Soup with Pork Ribs Recipe
Sauerkraut soup with pork ribs is a classic winter soup from Polish homes, cooked on a rich bone broth. Sour cabbage, tender ribs, potatoes and root vegetables create a thick, hearty soup with a distinctly sour‑herbal profile. Slow cooking makes the meat fall off the bone and gives the broth a deep, slightly smoky aroma.
This is one of the most recognisable Polish winter soups, especially popular in rural areas and regions with a strong fermenting tradition, such as Lesser Poland and Subcarpathia. It is often cooked “for two days”, because with each reheating the flavour becomes fuller.
This sauerkraut soup relies on a simple but long‑cooked rib broth, so it doesn’t need many extras to have a deep flavour. Sour cabbage and marjoram give it character that works perfectly on cold days. With a slice of bread it is hearty enough to replace a main course.
Why this version works
- A broth made on ribs gives a naturally deep, meaty flavour without stock cubes.
- Adding the cabbage only at the end prevents the potatoes from staying hard in the sour broth.
- Fried onion brings a gentle sweetness that balances the sourness of the cabbage.
Chef's tips
Before serving always taste a piece of cabbage from the pot – if it is still clearly tough, give it a few more minutes, even if the potatoes are already soft., If the soup seems too thick after a night in the fridge, add some water or stock and season again with marjoram and pepper, as the flavour will have diluted., With large rib pieces it’s worth removing the meat from the bones, chopping it and putting it back – no one has to wrestle with bones at the table.
How to serve
Serve the soup in deep bowls with a thick slice of rye sourdough bread or a slice of bread with butter, which is perfect for soaking up the thick broth., It’s an ideal dish after a winter walk or outdoor work when you need one truly warming pot of food., For a more festive version add a spoonful of thick sour cream and freshly ground pepper to each bowl.
Watch out for
- Don’t add the cabbage too early – the acid makes it harder for potatoes and vegetables to soften.
- If the cabbage is very salty, taste it and the broth before salting the soup.
- Cook over low heat so the soup only gently simmers; otherwise the meat can dry out on the bone.
Ingredients
- pork ribs - 600 g
- cabbage sauerkraut - 400 g
- potatoes - 4 pieces
- carrot - 2 pieces
- parsley root - 1 piece
- celeriac - 0.25 pieces
- onion - 1 piece
- bay leaf - 3 pieces
- allspice - 5 berries
- dried marjoram - 1 tablespoon
- oil or lard - 1 tablespoon
- salt
- pepper black, ground
- water - 2 l
Preparation
- Rinse the ribs, pat dry with paper towel and cut between the bones into smaller pieces so that each portion has both bone and meat. This way they cook faster and are easier to portion.
- Put the ribs into a large pot, cover with 2 litres of cold water, add the bay leaves and allspice. Bring to a boil, skim off the foam, reduce the heat and cook for about 40 minutes, until the meat is tender and starts to come away from the bone when lightly pressed with a fork.
- In the meantime peel the carrot, parsley root, celeriac and potatoes. Cut the carrot, parsley and celeriac into small cubes, and the potatoes into larger ones so they don’t fall apart into a purée while cooking. Peel the onion and chop it finely.
- Heat the oil or lard in a pan over medium heat. Add the onion and fry for 3–5 minutes, stirring, until it softens and becomes translucent with lightly golden edges, but without strong browning so the soup doesn’t turn bitter.
- Add the chopped carrot, parsley and celeriac to the pot with the ribs. Cook for 10 minutes over low heat until the vegetables soften slightly – a fork should go in with light resistance.
- Add the potatoes and the fried onion. Cook for another 10–15 minutes, until the potatoes are almost tender – a knife should slide in easily, but the cubes should still hold their shape.
- If the sauerkraut is very sour or salty, squeeze it lightly and, if needed, briefly rinse with water, then chop into shorter pieces. Add to the soup, stir and cook for 15–20 minutes, until the cabbage is clearly soft and no longer tough between the teeth.
- Finally add the marjoram, rubbing it lightly between your hands over the pot to release the aroma. Season the soup with salt and pepper to taste; if you like a more sour soup, pour in some sauerkraut brine and boil for another 2–3 minutes.
- Before serving, taste a piece of cabbage and a potato – both should be tender but not overcooked. Serve the sauerkraut soup very hot, making sure each portion contains pieces of ribs, vegetables and cabbage; you can also remove the meat from the bones beforehand, chop it and return it to the pot.
Storage
In the fridge the soup thickens and the flavours meld more; the taste becomes more intense and sour. When reheating, stir from the bottom and keep over low heat, as the thick cabbage and potatoes catch and burn easily.
I usually cook this soup on the first really cold weekend of autumn and we live off it for two days. On the second day, after reducing a little, it’s so intense that someone always asks for the recipe “exactly like this”.
