This recipe for Lithuanian sauerkraut soup or raugintu kopustai sriuba is often eaten as a hangover remedy after a night of drinking and partying. Many recipes exist. I use smoked pork ribs, fresh cabbage and sauerkraut in this one. Some people add carrots and a grain like barley or millet. Serve with hot boiled potatoes and rye bread. Here are more Eastern European Hangover Cures.

Here is a larger photo of Lithuanian Sauerkraut Soup.

See Also

Eastern European Sauerkraut Recipes

All About Sauerkraut

Polish Sauerkraut Soup Recipe - Kapusniak

Ingredients

• 1 pound smoked ribs or other smoked meat
• 3 quarts water
• 1 large onion, quartered
• 1 bay leaf, cracked in half
• 10 black peppercorns
• 2 pounds drained sauerkraut, rinsed if desired
• 1/2 head cabbage, shredded

• Prep Time: 15 minutes
• Cook Time: 105 minutes

• Total Time: 120 minutes
• Yield: 6-8 servings Sauerkraut Soup

Preparation

1. In a large saucepan or Dutch oven, place smoked meat, water, onion, bay leaf and peppercorns. Bring to a boil, skimming off any foam that rises to the surface, reduce heat and let simmer partially covered 1 hour.
   
   
2. Remove meat, bay leaves and peppercorns. Add sauerkraut, bring back to the boil, reduce heat and simmer 30 minutes. Add cabbage, bring back to the boil, reduce heat and simmer 15 minutes or until cabbage is tender. Adjust seasonings. Remove fat and bones from meat, chop and return to the soup, if desired, or serve on the side with hot boiled potatoes and rye bread. If desired, allow soup to cool completely, skim off any fat that rises to the surface, reheat and serve.