Traditional Russian Sour Cabbage (Sauerkraut) Soup Recipe

Gather the ingredients. The Spruce / Christine Ma Featured Video Rinse meat and pat dry. In a large saucepan or Dutch oven, place pieces of pork shoulder and spareribs and sear lightly on all sides. The Spruce / Christine Ma Add the sauerkraut and water, and bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover partially and simmer for 1 1/2 hours, adding more water, if necessary. The Spruce / Christine Ma In a medium skillet, sauté onion, leek, parsnip, and carrot in 1 tablespoon butter until translucent. Sprinkle with 1 tablespoon flour, add tomatoes, 1 cup of the pork stock, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer 5 minutes, whisking often to incorporate the flour. The Spruce / Christine Ma Transfer to the saucepan containing the pork stock, meat, and sauerkraut. If using potatoes, now is the time to add them. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Adjust seasonings. The Spruce / Christine Ma Divide meat among heated bowls. Remove the bay leaf from the soup and ladle into bowls. Serve with sour cream or heavy cream and dill sprigs, if desired. Accompany with rye bread. The Spruce / Christine Ma