Lithuanian Cabbage Soup (Kopustu Sriuba)

1. 1

   In a large pot, place the sauerkraut, chicken stock, smoked meat, peppercorns and bay leaves. Add water to cover. Bring to a boil, reduce temperature, cover and simmer for 1 to 2 hours. Meat should be tender.

2. 2

   Remove meat, discard bones, dice and return to the pot. Add the shredded cabbage, tomatoes and onion. Bring to a boil, reduce to a simmer and cook another hour or so.

3. 3

   Add water, as necessary, to keep it soupy.

4. 4

   To serve, remove the bay leaves and dish up, with hot boiled potatoes on the side.

5. 5

   Note: If you prefer, substitute 1 cup shredded carrots for the tomatoes. Smoked turkey is a good substitute for the ham hocks. And there is nothing wrong with a nice hambone!

6. 6

   Note2: You can drain and rinse the sauerkraut for a milder dish, but I think this is pretty mild, because of all the liquid and the fresh cabbage.

7. 7

   Note3: You can reduce the amount of chicken stock if you need to - the meat will add a lot of substance to the liquid. I also have used the strained liquid left over after cooking a corned beef in the crock.

* Per serving · 4 servings · Values may vary.

No additional tips available.