Description
Hearty Sauerkraut and Rib Soup is a comforting traditional recipe featuring tender beef ribs simmered to perfection with potatoes, sauerkraut, and aromatic spices. This flavorful soup blends smoky, tangy, and savory notes, creating a satisfying meal that warms the soul, perfect for chilly days or when you crave homemade comfort food.
Ingredients
Scale
Meat and Broth
- 1½ pounds beef ribs (or bone-in short ribs)
- 6 cups water
- Salt, a pinch (for boiling ribs)
Vegetables and Seasonings
- 3 medium potatoes, diced
- 1 large carrot, grated or diced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 cups sauerkraut with liquid
- 1 bay leaf
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground cumin
- Salt and black pepper, to taste
For Serving
- Sour cream (optional)
- Crusty bread or rye toast (optional)
Instructions
- Start with the Broth: Fill a large pot with 6 cups of water and bring it to a gentle boil. Add the beef ribs and a pinch of salt, then simmer uncovered for 1 hour. Skim off any foam or impurities that rise to the surface during cooking to keep the broth clear and flavorful.
- Prepare the Vegetables: While the meat cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5–6 minutes until translucent. Stir in the grated carrot and cook for another 4–5 minutes until fragrant and lightly golden. Remove from heat and set aside.
- Shred the Meat & Strain the Broth: Once the ribs are tender, remove them from the pot. Use two forks to shred the meat off the bones, discarding the bones afterwards. Strain the broth through a fine mesh sieve into a clean pot to remove any impurities or solids.
- Cook the Potatoes and Sauerkraut: To the strained broth, add the diced potatoes, sauerkraut along with its juice, and the bay leaf. Simmer over medium heat for about 15 minutes, or until the potatoes begin to soften.
- Combine and Season: Add the shredded beef, sautéed onions and carrots, cumin, smoked paprika, and Italian seasoning to the pot. Stir gently to combine, then let the soup simmer for another 5–7 minutes so all the flavors blend harmoniously. Taste and adjust seasoning with salt and pepper as needed.
- Serve Warm: Ladle the hot soup into bowls and top with a spoonful of sour cream if desired. Serve with crusty bread or rye toast for a complete and satisfying meal.
Notes
- You can substitute beef ribs with bone-in short ribs or any meaty cut suited for simmering.
- Sauerkraut adds a tangy depth and should be added with its juice for full flavor.
- Skimming the broth while cooking is essential to keep it clear and clean-tasting.
- For a richer soup, add a dollop of sour cream when serving; otherwise, serve as is for a lighter option.
- Adjust spices to taste, especially paprika and cumin, for desired smoky and earthy notes.
- Leftovers keep well refrigerated up to 3 days and taste even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Keywords: Sauerkraut soup, beef rib soup, hearty soup, traditional soup, comfort food, Eastern European recipes, rib broth, potato soup, slow simmer soup
