Lithuanian Pork Spareribs and Sauerkraut Soup

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"This soup has a rich, smoky flavor. The recipe makes a gracious plenty, and the fall season is just cool enough to where you can really sit down and enjoy this soup!"
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servings 762 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 762 kcal
  • 38%
  • Fat:
  • 56.2 g
  • 87%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 2541 mg
  • 102%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Brown the beef, spareribs and loin chops in a large heavy pot. Put the browned meats and the smoked pork butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the pork chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.
  2. Meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Stir in the chopped cabbage. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer.
  3. In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture.
  4. As you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. Add to sauerkraut mixture.
  5. Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.


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As previous reviewers have stated, this is extremely rich flavored; a little goes a long way. I made exactly as stated the first time, but would make the following changes next time: Cut the ca...

We really enjoyed the soup and will make again. It makes enough to feed the Lithuanian Army, however, freezes well. I couldn't use 4#'s of cabbage as my soup pot isn't large enough. I used ...

It is rich, and there is plenty of it, but the our slovaic family found this soup to be too flavorful for our liking. Consisering the cost of all the ingredients, I don't think we'll try it aga...

Made this for a small dinner party. Everyone really liked it! Even those who aren't sauerkraut eaters.

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