Reuben Cabbage Soup
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. If you are looking for another tasty treat, try these Polish Stuffed Cabbage Rolls or for another delicious soup try this Vegetable Beef Soup or Instant Pot Beef Stew.
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.