Looking for a delicious and tasty soup this winter season? I have a delicious Cabbage Soup that has sauerkraut and cabbage with spareribs. This soup reminds me in part of a Reuben sandwich, slightly sour yet delicious.
Cabbage and Sauerkraut Soup Recipe
This soup is perfect even after a few days of marinating in the refrigerator. I love my cabbage soup with a lightly buttered piece of rye bread. You can serve with sour cream as well if needed. I love the broth that the pork spareribs makes, it is light yet flavorful.
Reuben Cabbage Soup
Ingredients
3 pieces of bacon chopped
2 medium leeks- white and light green parts sliced thinly
2 pounds spareribs
3 carrots, peeled and sliced
½ head cabbage, sliced thin
2 cups Sauerkraut, drained
salt and pepper to taste
Directions
In a large pot cook bacon and leeks until the leeks are softened.
Remove from pan.
Add spareribs and 5 cups of water, bring to a boil and then simmer for 1 hour. Occasionally skimming the fat off the top.
Remove the meat and set aside.
Add the carrots, cabbage, sauerkraut, bacon and leeks back to the pot and simmer for 1 hour.
Shred the meat off the bones of the spare ribs and add back to the pot. Add salt and pepper to taste and serve.
There you have it, a delicious and tasty Cabbage soup recipe with sauerkraut and cabbage. We love to have this soup on the stove when its cold and snow is blowing. It is a warm and hearty soup that will keep your bones warm this winter. If you do not like to use spareribs you can easily substitute a pork loin that is a bit more lean. You can probably use a piece of ham as well if that is flavor that you are looking for. Just be careful if using ham as it is usually a bit saltier.
I love using sauerkraut and cabbage in soups it gives the soup an old fashioned feeling that is deep and hearty.
Reuben Cabbage Soup
Ingredients
- 3 pieces of bacon chopped
- 2 medium leeks- white and light green parts sliced thinly
- 2 pounds spareribs
- 3 carrots peeled and sliced
- ½ head cabbage sliced thin
- 2 cups Sauerkraut drained
- salt and pepper to taste
Instructions
- In a large pot cook bacon and leeks until the leeks are softened.
- Remove from pan.
- Add spareribs and 5 cups of water, bring to a boil and then simmer for 1 hour. Occasionally skimming the fat off the top.
- Remove the meat and set aside.
- Add the carrots, cabbage, sauerkraut, bacon and leeks back to the pot and simmer for 1 hour.
- Shred the meat off the bones of the spare ribs and add back to the pot. Add salt and pepper to taste and serve.
