Latvian Sauerkraut Soup: A Hearty Pork and Barley Recipe

Latvian sauerkraut soup is a hearty, tangy soup made with sauerkraut, pork, barley, and vegetables, traditionally suited to a slow simmer. Versions vary by household; this practical stovetop recipe balances the cabbage’s acidity with tender meat and mellow barley, making a filling meal that tastes even better after the flavors settle.

Ingredients

1 lb (450 g) bone-in pork shoulder or pork ribs, cut into 1½-inch (4 cm) pieces
10 cups (2.4 L) cold water
1 medium yellow onion, about 7 oz (200 g), peeled and halved
1 medium carrot, about 4 oz (115 g), peeled and cut into chunks
2 bay leaves
6 whole black peppercorns
½ cup (100 g) pearled barley, rinsed
1 lb (450 g) sauerkraut, drained lightly; reserve its brine
1 medium russet potato, about 8 oz (225 g), peeled and diced into ½-inch (1 cm) cubes
1 tablespoon (15 ml) neutral oil or pork fat
1 medium onion, about 7 oz (200 g), finely diced
1 medium carrot, about 4 oz (115 g), coarsely grated
1 teaspoon (5 g) caraway seeds
½ teaspoon (2 g) fine salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons (8 g) chopped fresh dill, for serving
½ cup (120 g) sour cream, for serving, optional

Instructions

Make the pork broth. Put the pork in a large, heavy pot and add the water. Bring it just to a boil over medium-high heat, skimming off foam as it rises. Add the halved onion, carrot chunks, bay leaves, and peppercorns. Lower the heat, cover partially, and simmer gently for 60 minutes; avoid a hard boil, which can make the broth cloudy and the meat tougher.
Prepare the vegetables while the broth simmers. Rinse the barley under cold water. Drain the sauerkraut lightly, reserving its brine; if it is very salty or sharply sour, give it a quick rinse. Chop long strands into bite-size pieces. Dice the potato, finely dice one onion, and grate the remaining carrot.
Cook the barley. After the pork has simmered for an hour, stir in the rinsed barley. Keep the soup at a gentle simmer for 25 minutes, stirring occasionally so the grains do not settle and stick. Add a little hot water if the level drops enough to leave ingredients uncovered.
Soften the fresh vegetables. Heat the oil or pork fat in a skillet over medium heat. Add the diced onion and grated carrot and cook for 6 to 8 minutes, stirring often, until soft but not browned. Stir in the caraway for the final 30 seconds, then take the skillet off the heat.
Add the sauerkraut and potato. Lift the pork and the broth vegetables out of the pot with a slotted spoon. Discard the cooked onion, carrot, bay leaves, and peppercorns. Cut the pork away from any bones and into spoon-size pieces; discard bones. Return the meat to the broth, then add the sauerkraut, diced potato, and softened onion-carrot mixture. Simmer uncovered for 25 to 30 minutes, until the barley is tender and the potato is easily pierced with a fork.
Season and check the meat. Check the largest pork piece with a food thermometer. Pork is safe at 145°F (63°C) with a 3-minute rest under USDA FSIS guidance; in this soup it will generally be much hotter after simmering. Taste the broth before adding salt, since sauerkraut and its brine can be salty. Add black pepper and, if desired, reserved brine a tablespoon at a time for more tang. Simmer 2 minutes after the final adjustment.
Rest and serve. Turn off the heat and let the soup stand for 5 minutes. Stir in a little chopped dill, then ladle into bowls. Offer more dill and sour cream at the table.

Tips

Choose sauerkraut to suit your taste. Mild, refrigerated sauerkraut gives a gentler soup; very sour or salty kraut can be rinsed briefly. Add its brine gradually at the end rather than pouring it all in at once.
Keep the simmer gentle. A rolling boil can break up the pork and barley and evaporate too much broth. If the soup gets thicker than you like, loosen it with hot water or unsalted broth.
Use the right cut of pork. Shoulder or ribs add flavor and become tender during a long simmer. Lean pork loin is less suited to this method and may dry out; if using it, add it later and cook only until tender and safe.
Do not salt early. Sauerkraut varies in saltiness, and reducing broth concentrates it. Taste after the cabbage and meat have simmered together before adjusting the seasoning.

Serving Suggestions

Serve the soup hot as a full meal, with dense rye bread or crusty sourdough for dipping. A spoonful of sour cream softens the tart broth, while fresh dill adds a bright herbal finish. For a larger table, pair it with boiled potatoes or a simple cucumber salad; keep the sides lightly seasoned so they do not compete with the sauerkraut.

Variations

For a meatier, smoky flavor, replace up to half the pork shoulder with smoked pork, adding it during the final 30 minutes so it does not become overly salty. If using smoked meat, taste before adding any salt or sauerkraut brine. For a meat-free version, omit the pork and use vegetable broth; add 1 cup (150 g) sliced mushrooms, sautéed with the onion and carrot, for deeper savory flavor. The result will be lighter than the pork broth version.

Pearled barley is a practical choice because it cooks relatively quickly. Traditional or harder-to-find hulled barley takes longer and stays chewier, so cook it separately according to its package directions and add it when tender. For a gluten-free variation, substitute ½ cup (90 g) rinsed rice; add it with the potato and begin checking for tenderness after 15 minutes. Rice makes the soup softer and less chewy.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow covered containers, and use within 3 to 4 days. The barley continues to absorb broth as the soup sits, so store a little extra broth separately or plan to thin the soup with water when reheating. Freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality; thaw overnight in the refrigerator.

Reheat on the stove over medium-low heat, stirring occasionally, until steaming throughout and at least 165°F (74°C), checked with a food thermometer. If reheating in a microwave, cover loosely, stir partway through, and check the center for 165°F (74°C). Add water or broth as needed to restore a spoonable consistency. Reheat only the portion you plan to eat.

Frequently Asked Questions

Can I make Latvian sauerkraut soup ahead?
Yes. Make it a day ahead, cool it promptly, and refrigerate within 2 hours. The flavors meld overnight, and the barley thickens the broth; add water or unsalted broth as you reheat it.

Should I rinse the sauerkraut?
Usually, draining it is enough. Rinse briefly if the kraut tastes especially salty or sharp, but avoid rinsing if you want a pronounced sour flavor. Keep the brine until the soup is finished so you can adjust the acidity.

Can I use canned or jarred sauerkraut?
Yes, provided it is plain sauerkraut. Drain it and taste it before deciding whether to rinse. Do not use sweetened or strongly seasoned cabbage unless you want those flavors in the broth.

Why is my soup thicker the next day?
Barley absorbs liquid during cooking and storage. Stir in hot water or unsalted broth a little at a time while reheating, then taste again because added liquid may require a small seasoning adjustment.

Can I cook the barley separately?
Yes. This is useful if you expect leftovers, since separately stored barley absorbs less broth. Cook it according to the package directions, then spoon it into bowls and ladle the hot soup over it.

Can I make it without pork?
Yes. Use vegetable broth and sautéed mushrooms for a vegetarian variation. Check that the sauerkraut and broth are suitable for your needs, and remember the soup will have a lighter, less meaty flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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