👨‍🍳 Instructions

1. 1

   In a large pot, combine the sauerkraut, smoked pork shoulder, and enough water to cover. Bring to a boil, then simmer for 1 hour until the pork is tender.

   ⏱️ 1 hour
2. 2

   While the pork simmers, drain the soaked mushrooms, reserving the soaking liquid. Chop the mushrooms.

   💡 Pro Tips: Strain the mushroom liquid through a fine-mesh sieve or cheesecloth to remove any grit.
3. 3

   In a separate pan, sauté the chopped onion in a little oil or rendered pork fat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 8 minutes
4. 4

   Add the sautéed onion and garlic, sliced smoked sausage, chopped mushrooms, prunes, bay leaves, and allspice berries to the pot with the sauerkraut and pork. Pour in the broth and the reserved mushroom liquid.

   💡 Pro Tips: Adjust liquid amount to desired soup consistency.
5. 5

   Bring the soup back to a simmer and cook for another 1 hour, or until flavors have melded and the soup has thickened slightly.

   ⏱️ 1 hour
6. 6

   Remove the bay leaves and allspice berries. Season with salt and pepper to taste. If the soup is too sour, add a little of the reserved sauerkraut brine or a pinch of sugar.

   💡 Pro Tips: Taste and adjust seasoning carefully.
7. 7

   Serve hot, garnished with a dollop of sour cream and fresh dill or parsley.

   💡 Pro Tips: Traditionally served with fresh bread.