Lithuanian Pork Spareribs and Sauerkraut Soup

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"This soup has a rich, smoky flavor. The recipe makes a gracious plenty, and the fall season is just cool enough to where you can really sit down and enjoy this soup!"

Ingredients {{adjustedServings}} servings 762 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 762 kcal
  • 38%
  • Fat:
  • 56.2 g
  • 87%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 2541 mg
  • 102%

Based on a 2,000 calorie diet

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  1. Brown the beef, spareribs and loin chops in a large heavy pot. Put the browned meats and the smoked pork butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the pork chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.
  2. Meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Stir in the chopped cabbage. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer.
  3. In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture.
  4. As you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. Add to sauerkraut mixture.
  5. Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.
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Reviews 4

  1. 4 Ratings


As previous reviewers have stated, this is extremely rich flavored; a little goes a long way. I made exactly as stated the first time, but would make the following changes next time: Cut the cabbage and saurekraut by 1/2 (I ended up with two stockpots to hold everything!), to reduce the richness use 1/2 lb of smoked butt, degrease everything really well, and add 2 lbs of cubed red potatoes to soak up the juices. The soup improves if you prepare it the night before and degrease the broth the next day, the flavors meld together and mellow slightly, making it much more enjoyable.


We really enjoyed the soup and will make again. It makes enough to feed the Lithuanian Army, however, freezes well. I couldn't use 4#'s of cabbage as my soup pot isn't large enough. I used less smoked pork butt as 1# would be too strong. Wonderful winter soup.


It is rich, and there is plenty of it, but the our slovaic family found this soup to be too flavorful for our liking. Consisering the cost of all the ingredients, I don't think we'll try it again.