Hapukapsasupp (Estonian Sauerkraut Soup)

Hapukapsasupp is a traditional Estonian sauerkraut soup that combines tangy sauerkraut with hearty ingredients to create a comforting and satisfying meal. Perfect for cold days, this soup offers warmth and rich, savory flavors cherished in Estonian homes for generations.

Ingredients

• 1 lb (0.45 kg) sauerkraut
• 0.5 lb (0.23 kg) pork shoulder, diced
• 1 large onion (0.5 lb / 0.23 kg), chopped
• 2 carrots (0.5 lb / 0.23 kg), sliced
• 1 potato (0.5 lb / 0.23 kg), diced
• 8 cups (1.9 liters) water or broth
• 2 bay leaves (0.5 g)
• 1 teaspoon (5 g) caraway seeds
• Salt and pepper to taste
• 2 tablespoons (28 g) butter

Instructions

1. Prepare the Base

   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. Add Meat and Carrots

   Add the diced pork shoulder and cook until browned on all sides. Stir in the sliced carrots and cook for an additional 5 minutes.

3. Combine Ingredients

   Pour in the water or broth and bring to a boil. Add the sauerkraut, diced potato, bay leaves, and caraway seeds. Stir well to combine.

4. Simmer

   Reduce heat to low and let the soup simmer for 1–1.5 hours, or until the meat is tender and flavors are well blended.

5. Season and Serve

   Season with salt and pepper to taste. Remove the bay leaves before serving.

Serving

Serve Hapukapsasupp hot, accompanied by a slice of dark rye bread. This hearty and tangy soup is perfect for chilly days and offers a taste of traditional Estonian cuisine.