Russian Sauerkraut Soup “Emotional”


  • ½ lb (450 g) of lean pork
  • 6 cups of water
  • 3 cups of sauerkraut
  • Sunflower oil
  • 3 potatoes
  • 1 tomato
  • 2 tbsp. tomato paste
  • 2 carrots
  • parsley root
  • 1 onion
  • Bay leaves
  • Salt & pepper to taste


  1. In a large soup pot, place pork into water and bring it to boil. Add bay leaves, and cook meat for 45 minutes on low heat.
  2. On a frying pan stir fry onions, carrots and tomato for 10 min until its ready. Add 2 tbsp. tomato paste and cook for another 5 minutes.
  3. Take out meat, remove bones cut it into small pieces.
  4. Place the pork pieces back to the stock Add chopped potatoes.
  5. Rinse sauerkraut, drain it and add to the soup Cook for 10-15 minutes until potatoes are soft and ready.
  6. Add onion-carrot mixture to the broth.
  7. Add parsley, salt and pepper. Serve the soup hot with sour cream and fresh dill.