Latvian Sauerkraut Soup (SkÄbu KÄpostu Zupa)
A warming and tangy soup, SkÄbu KÄpostu Zupa is a traditional Latvian dish, especially popular during the colder months. The Latgalian version is notably hearty, featuring sauerkraut and a generous portion of bacon.
š§ Ingredients
- 500 g Pork ribs or smoked pork(for making meat stock, or use pre-made stock)
- 500 g Sauerkraut(rinsed in cold water)
- 150 g Smoked bacon(chopped)
- 1 Large onion(chopped)
- 1 Carrot(chopped (optional, for some variations))
- 2 Bay leaves(optional)
- Peppercorns(optional)
- Water(as needed)
- Salt(to taste)
- Fresh dill(for garnish (optional))
- Rye bread(for serving (optional))
šØāš³ Instructions
- 1
If using fresh pork ribs, boil them in water for about 40 minutes to create a rich meat stock. Remove the meat and set aside (it can be added back to the soup later or used for another purpose).
- 2
Rinse the sauerkraut in cold water to remove excess saltiness, then add it to the meat stock (or water if using pre-made stock). Cook until the sauerkraut becomes soft.
š” Tip: Some prefer not to rinse the sauerkraut to retain more of its tangy flavor. - 3
While the sauerkraut is cooking, sautƩ the chopped onion (and carrot, if using) in a separate pan until softened and lightly browned. In the same pan, fry the chopped bacon until slightly crispy and the fat has rendered.
š” Tip: You can also add the cooked pork meat back into the soup at this stage if desired. - 4
Add the sautƩed onions, carrots (if used), and fried bacon to the pot with the sauerkraut and stock. Add bay leaves and peppercorns if using.
š” Tip: Ensure there's enough liquid; add more water or stock if the soup seems too thick. - 5
Simmer for another 20-30 minutes to allow the flavors to meld. Taste and adjust seasoning with salt if needed.
- 6
Serve the sauerkraut soup hot, garnished with fresh dill if desired. It is traditionally accompanied by rye bread.
š” Tip: This soup is even better the next day as the flavors continue to develop.
š” Pro Tips
- āThe Latgalian version is known for being 'bare' sauerkraut with a hearty portion of bacon.
- āThis soup is a popular comfort food, especially during winter.
- āAdjust the amount of sauerkraut to your preference for tanginess.
š Variations
- Some recipes include barley groats for added heartiness.
- Cream can be added for a smoother texture.
- Different types of smoked meat can be used.