Sauerkraut Soup


(1 vote) 5 1

I know there are very few of us who enjoy the taste of sauerkraut so this is for all of you.

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  • 1 lb. short ribs of beef
  • 1/2 C. chopped onion
  • 2 Tbs. vegetable oil
  • 1 can (1 lb., 14 oz.) sauerkraut
  • 6 C. bouillon made with bouillon cubes
  • 1 10-oz. can tomatoes
  • 10 peppercorns
  • 2 bay leaves

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Trim fat from the ribs. Brown ribs and onion in oil. Remove and save ribs. In a soup pot, mix onions and rib drippings with the sauerkraut. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 40 minutes. Remove the peppercorns and bay leaves. Cut meat into chunks and add to soup.

Makes about 12 servings.

Reviews (1)

  • This is not even close to how we make this soup. We use left over pork (any cut), sauerkraut, bacon, add water, cover and let it simmer - the longer the better. The recipe came over with my Grandmother and is traditional. We make and add kluski, a traditional noodle made with potatoes.

    Flag as inappropriate rosebud3918  |  September 19, 2008

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