Quirky Foodster
  1. Back

Soups

Hapukapsasupp (Estonian Sauerkraut Soup)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15
Prep
75
Cook
4
Servings

Ingredients

  • 400 g (14 oz) Sauerkraut
  • 300 g (10 1/2 oz) Smoked pork ribs or bacon
  • 300 g (10 1/2 oz) Potatoes, diced
  • 1 medium Carrot, diced
  • 1 medium Onion, chopped
  • 2 Bay leaves
  • 1.5 l (6 1/3 cups) Water
  • to taste Salt and pepper

Method

  1. Place the smoked pork in a large pot with the water and bring to a boil, skimming any foam.
  2. Reduce to a simmer and cook for 45 minutes until the meat is tender.
  3. Remove the meat, cool slightly, then shred or dice it, discarding any bones.
  4. Add the onion, carrot and potatoes to the pot and simmer for 10 minutes.
  5. Stir in the sauerkraut and bay leaves, then return the meat to the pot.
  6. Simmer for a further 20 minutes until the vegetables are tender.
  7. Season with salt and pepper to taste before serving hot.

Introduction: This tangy soup built on fermented cabbage and smoked pork reflects Estonia's long winters, when fermented and cured foods sustained households through the cold months.

Cultural Background: This tangy soup built on fermented cabbage and smoked pork reflects Estonia's long winters, when fermented and cured foods sustained households through the cold months. It remains a hearty, warming staple in colder seasons.

Tips: Taste the sauerkraut before adding; if very sour, rinse briefly to soften its tang. Letting the soup rest for 10 minutes off the heat before serving allows the flavours to meld.

Variations: Add a spoonful of sour cream to each bowl before serving. Barley or pearl grains can be added for a thicker, heartier soup. A vegetarian version omits the smoked pork and uses smoked paprika with vegetable stock for depth. For a vegetarian version, omit the smoked pork, use vegetable stock instead of water, and add 1 teaspoon of smoked paprika to recreate the smoky character; this is a genuine home adaptation used by vegetarian Estonian cooks.

Storage: Store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot throughout.

FAQs:

Q: Can I use bacon instead of smoked ribs?
A: Yes, smoked bacon works well and cooks a little faster; reduce the initial simmering time by about 15 minutes.

Q: Why is sauerkraut used instead of fresh cabbage?
A: Fermented cabbage was historically the only cabbage available through the Estonian winter, and its tang defines this soup's character.

© Arscale 2026