Lithuanian Cabbage Soup (Kopustu Sriuba)

Submitted by duonyte

"This is the soup our mom always made. The combination of fresh cabbage and sauerkraut is what makes this special. I measured quantities in response to a request, but I usually just toss things together. If you use a slotted spoon, this also makes a good side - just reduce the amount of liquid used. Serve with boiled potatoes."

 

• Ready In: 3hrs 20mins
• Ingredients: 9
• Serves: 8-10

ingredients

• 1 lb sauerkraut
• 5 cups chicken stock, low-sodium recommended
• 2 cups water
• 1 1⁄2 lbs smoked ham hocks
• 5 peppercorns
• 2 whole bay leaves
• 2 medium tomatoes, cored, seeded and diced
• 1 medium onion, chopped
• 1⁄2 medium head of cabbage, shredded

directions

1. In a large pot, place the sauerkraut, chicken stock, smoked meat, peppercorns and bay leaves. Add water to cover. Bring to a boil, reduce temperature, cover and simmer for 1 to 2 hours. Meat should be tender.
2. Remove meat, discard bones, dice and return to the pot. Add the shredded cabbage, tomatoes and onion. Bring to a boil, reduce to a simmer and cook another hour or so.
3. Add water, as necessary, to keep it soupy.
4. To serve, remove the bay leaves and dish up, with hot boiled potatoes on the side.
5. Note: If you prefer, substitute 1 cup shredded carrots for the tomatoes. Smoked turkey is a good substitute for the ham hocks. And there is nothing wrong with a nice hambone!
6. Note2: You can drain and rinse the sauerkraut for a milder dish, but I think this is pretty mild, because of all the liquid and the fresh cabbage.
7. Note3: You can reduce the amount of chicken stock if you need to - the meat will add a lot of substance to the liquid. I also have used the strained liquid left over after cooking a corned beef in the crock.

Reviews

[msterin_12817088]

We're a family from Russia, so I've made Schi (cabbage) soup forever. I do not use chicken broth or stock, but cook broth first using Country style pork ribs. I normally let it cool in the fridge for the night. Then I take the fat off it and use it (plus unsalted butter) for sauteeing shredded carrot and some chopped parsley. I use tomato paste instead of tomatoes. After all the cabbages are soft, I add sauteed veggies and it colors the Schi beautifully ! Main thing is to keep the lid on Enameled pot partly open, so soup doesn't boil and your super pretty "top" doesn't wash overboard. I normally add a little sugar at the end, to taste. We always serve it with the dallop of good Sourcream. Bon appetite !

 

[teresas]

O.M.G. Where are the other stars! DH wanted to rate this 100, no not 10, but 100 stars! This is comfort food at it's best. I just loved the aroma that this gave my kitchen for most of the day. I kept (I know I shouldn't have but couldn't help my self) looking in the pot. This may not be the most attractive dish I have made but it really is one of the most flavorful! I made no changes up to and including step 4. Just served this with a nice German rye bread with butter. Thanks for posting and this is going in my best of 2009 cookbook. :)

 

[foodtvfan]

A delicious old country style soup. The combination of sauerkraut and raw cabbage is very tasty. I rinsed and drained the sauerkraut because we do prefer a milder taste. I tied the peppercorns and bay leaves in a piece of cheesecloth (from Dollar Store), tied it with kitchen string, leaving a long end, and tied it to the soup pot handle to make it easy for removal. Instead of the water I used one 14 oz. can tomatoes. It was delicious with thick chunks of French bread and butter. Will make again and try the shredded carrots instead of the tomatoes too. Another great recipe to add to my 'favorites' soup binder.

 

[ForeverMama]

Oh my, this soup said home to me. Reminded me of the many soups my mom would make with cabbage or collards and sometimes both. My daughter commented how it reminded her of my mom as well and we reveled in the deliciousness of this soup and in wonderful memories. Tasted so very delicious and it couldn’t have been more perfect considering it’s been a cold day, making warm soup the perfect respite for the tummy and heart. Thank so much, duonyte, for sharing! Made it for FYC.

 

[iknitok]

Thank you so much for this recipe. My mother-in-law has taught all her children, in-laws, grand-children and great grand-children to love Lithuanian food, but it will all die with her, as she is so very jealous of her recipes that she won't pass them on. So I can only rely on lovely people like yourself to give me the clues to my children's and grand-children's food heritage. I find this very sad. I pass on any and all recipes I have from my side (scottish) but my husband's side has to come from what I can glean from sites like this. <br/>Thank you again; this recipe has already made it into my tiny collection of Lithuanian recipes.<br/>Beverley.