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    You are in: Home / Recipes / Lithuanian Cabbage Soup (Kopustu Sriuba) Recipe
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    Lithuanian Cabbage Soup (Kopustu Sriuba)

    Lithuanian Cabbage Soup (Kopustu Sriuba). Photo by TeresaS

    1/1 Photo of Lithuanian Cabbage Soup (Kopustu Sriuba)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    duonyte's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Add water, as necessary, to keep it soupy.
    4. 4
      To serve, remove the bay leaves and dish up, with hot boiled potatoes on the side.
    5. 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. 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. 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.

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    Ratings & Reviews:

    • on February 07, 2009

      55

      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. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2009

      45

      This was definitely different, and a welcome change of pace for my leftover ham bones. I didn't have a lot of meat on them, so I used a 2-lb. piece of smoked ham as well (we like ham, so more is better). I think next time I'll cut back on the chicken stock and use more water, as it came out a bit too chicken-y for our taste. In all, a satisfying and pretty tasty soup!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2009

      55

      This was great. I had never had cabbage soup because it didn't sound appealing to me. But the combination of cabbage and sauerkraut sounded interesting. I'm glad I tried it. I will make it again. Thanks :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Lithuanian Cabbage Soup (Kopustu Sriuba)

    Serving Size: 1 (361 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 272.9
     
    Calories from Fat 98
    36%
    Total Fat 10.9 g
    16%
    Saturated Fat 3.6 g
    18%
    Cholesterol 82.7 mg
    27%
    Sodium 658.1 mg
    27%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 3.6 g
    14%
    Sugars 6.5 g
    26%
    Protein 29.4 g
    58%

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