Ukrainian Sauerkraut and Pork Soup
Ukrainian sauerkraut and pork soup turns simple pork, tangy sauerkraut, potatoes, and herbs into a deep, cozy bowl that tastes slow simmered without costing much.
This soup is hearty, bright, and practical. The sauerkraut gives the broth a pleasant sour edge, the pork makes it rich, and the potatoes and millet or rice make it filling enough for dinner.
Why You’ll Love This Recipe
- Big flavor from basic ingredients: Sauerkraut, onion, carrot, and bay leaf build a savory broth with a tangy finish.
- Tender pork in every spoonful: A slow simmer turns affordable pork into soft, rich bites.
- Filling but not heavy: Potatoes and millet or rice make the soup satisfying without needing cream.
- Great for leftovers: The flavor deepens overnight, so the next bowl tastes even better.
Fabian’s Budget & Health Tip: Use pork shoulder, pork ribs, or pork neck bones for the best value. Bone in cuts often cost less and give the broth more body. If your sauerkraut is very salty, rinse half of it and keep the other half unrinsed so you still get bright flavor without needing much added salt.
Ingredients (Serves 4)
- 1 pound pork shoulder, pork ribs, or pork neck bones (450 g)
- 8 cups broth, pork, chicken, or vegetable (1.9 liters)
- 2 cups sauerkraut, drained lightly (300 g)
- 3 medium potatoes, peeled and cut into 1 inch pieces (500 g)
- 1 large carrot, grated or thinly sliced (120 g)
- 1 medium onion, finely chopped (150 g)
- 1 third cup millet or white rice, rinsed well (65 g)
- 1 bay leaf
- 2 tablespoons chopped fresh dill (8 g)
- 2 tablespoons chopped fresh parsley (8 g)
- 1 teaspoon salt, plus more to taste (5 g)
- 1 half teaspoon black pepper, plus more to taste (1 g)
Step-by-Step Instructions
1. Simmer the Pork
Place the pork in a large soup pot. Add the broth and bring it to a gentle boil over medium heat. Skim off any gray foam that rises to the top so the broth tastes clean.
Lower the heat and simmer for 45 to 60 minutes, until the pork smells savory and starts to turn tender when pierced with a fork. If using bone in pork, keep the bones in the pot for now because they add flavor.
2. Add the Sauerkraut, Carrot, Onion, and Bay Leaf
Stir in the sauerkraut, carrot, onion, and bay leaf. The broth will smell sharp at first, then mellow as the vegetables cook down.
Simmer for 20 minutes, until the onion softens and the sauerkraut tastes rounded instead of harsh. Keep the heat low enough that the soup gently bubbles, not rolls hard.
3. Stir in the Potatoes and Millet or Rice
Add the potatoes and rinsed millet or rice. Stir well so the grain does not settle in one spot at the bottom of the pot.
Simmer for 18 to 25 minutes, until the potatoes are soft and the grain is tender. The soup should look slightly thicker, with a golden tint from the carrots and broth.
4. Shred or Chop the Pork
Lift out the pork pieces. Remove any bones and excess fat, then chop or shred the meat into bite size pieces. Return the meat to the pot and stir it through the soup.
Taste the broth before adding more salt. Sauerkraut can vary a lot, so season slowly. Add black pepper until the soup tastes warm and balanced.
5. Finish with Fresh Herbs
Turn off the heat and stir in the dill and parsley. Let the soup rest for 5 minutes so the herbs perfume the broth without losing their fresh taste.
Serve hot in deep bowls. Add extra black pepper at the table if you like a stronger finish.
Expert Troubleshooting & FAQs
Can I use rice instead of millet?
Yes. White rice works well and gives the soup a softer texture. Millet adds a more traditional earthy flavor and a slightly nutty bite. Rinse either one well before adding it to the pot.
Should I rinse the sauerkraut?
Only rinse it if it tastes very salty or very sour. For the best flavor, rinse half and leave half as it is. That keeps the soup bright without making the broth too sharp.
Why is my pork still tough?
It needs more time. Affordable pork cuts become tender with a slow simmer. Keep the pot gently bubbling and check every 15 minutes until the meat pulls apart easily.
Can I make this soup ahead?
Yes. This soup tastes even better the next day because the sauerkraut, pork, and herbs settle into the broth. Cool it fully, then store it in the fridge for up to 4 days.
Can I freeze Ukrainian sauerkraut and pork soup?
Yes, but the potatoes may soften after thawing. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Estimated Nutritional Facts
Approximate values per serving:
- Calories: 390
- Protein: 28 g
- Carbs: 34 g
- Fats: 16 g
Ukrainian Sauerkraut and Pork Soup
Ingredients
- 1 pound pork shoulder, pork ribs, or pork neck bones (450 g)
- 8 cups broth, pork, chicken, or vegetable (1.9 liters)
- 2 cups sauerkraut, drained lightly (300 g)
- 3 medium potatoes, peeled and cut into 1 inch pieces (500 g)
- 1 large carrot, grated or thinly sliced (120 g)
- 1 medium onion, finely chopped (150 g)
- 1 third cup millet or white rice, rinsed well (65 g)
- 1 bay leaf
- 2 tablespoons chopped fresh dill (8 g)
- 2 tablespoons chopped fresh parsley (8 g)
- 1 teaspoon salt, plus more to taste (5 g)
- 1 half teaspoon black pepper, plus more to taste (1 g)
Instructions
- 1. Simmer the Pork. Place the pork in a large soup pot. Add the broth and bring it to a gentle boil over medium heat. Skim off any gray foam that rises to the top so the broth tastes clean. Lower the heat and simmer for 45 to 60 minutes, until the pork smells savory and starts to turn tender when pierced with a fork. If using bone in pork, keep the bones in the pot for now because they add flavor.
- 2. Add the Sauerkraut, Carrot, Onion, and Bay Leaf. Stir in the sauerkraut, carrot, onion, and bay leaf. The broth will smell sharp at first, then mellow as the vegetables cook down. Simmer for 20 minutes, until the onion softens and the sauerkraut tastes rounded instead of harsh. Keep the heat low enough that the soup gently bubbles, not rolls hard.
- 3. Stir in the Potatoes and Millet or Rice. Add the potatoes and rinsed millet or rice. Stir well so the grain does not settle in one spot at the bottom of the pot. Simmer for 18 to 25 minutes, until the potatoes are soft and the grain is tender. The soup should look slightly thicker, with a golden tint from the carrots and broth.
- 4. Shred or Chop the Pork. Lift out the pork pieces. Remove any bones and excess fat, then chop or shred the meat into bite size pieces. Return the meat to the pot and stir it through the soup. Taste the broth before adding more salt. Sauerkraut can vary a lot, so season slowly. Add black pepper until the soup tastes warm and balanced.
- 5. Finish with Fresh Herbs. Turn off the heat and stir in the dill and parsley. Let the soup rest for 5 minutes so the herbs perfume the broth without losing their fresh taste. Serve hot in deep bowls. Add extra black pepper at the table if you like a stronger finish.
