Latvian Saurkraut Soup (low-salt)

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 200.0

Total Fat: 10.8 g
Cholesterol: 39.5 mg
Sodium: 350.4 mg
Total Carbs: 15.8 g
Dietary Fiber: 1.8 g
Protein: 14.1 g

View full nutritional breakdown of Latvian Saurkraut Soup (low-salt) calories by ingredient

Introduction

From a Latvian cookbook I got at the library. You could use store-bought beef broth, but I followed the recipe and made the broth from beef shanks first, strained off the broth and then made the soup.
Also, I used my dad's homemade lower-salt saurkraut, but if you use bottled, rinse it with plain water before using to reduce the salt in your soup. From a Latvian cookbook I got at the library. You could use store-bought beef broth, but I followed the recipe and made the broth from beef shanks first, strained off the broth and then made the soup.
Also, I used my dad's homemade lower-salt saurkraut, but if you use bottled, rinse it with plain water before using to reduce the salt in your soup.

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 6

Ingredients

Homemade no-salt beef broth, made with 2 beef bone-in shanks, 6 cups

2 cups saurkraut (lower salt if possible)

1 small leftover boneless pork chop, chopped small

meat from shanks, chopped small

3 medium cooked potatoes, peeled and chopped

1/2 cup regular sour cream

parsley, salt and pepper to taste

Directions

Makes about 6 servings of 1.5 cups each, or a full soup plate.

Bring broth to a boil, add saurkraut and simmer for 20-30 minutes or until the saurkraut is soft enough for your taste.
Add chopped meats and potatoes and heat to just simmering. Shut off heat and stir in sour cream. Do not bring soup back to a boil. Taste and adjust seasoning, sprinkle on chopped parsley.

Number of Servings: 6

Recipe submitted by SparkPeople user MRSEVERWELL.