Simple Grandma’s Sauerkraut Soup with Chicken

1. After rinsing the chicken wings, cut them into smaller pieces and place them in a pot with cold water. Turn on the heat and bring the meat to a boil.

2. As the broth starts to boil, foam will form — carefully skim it off with a spoon to keep the broth clear and clean.

3. Once the foam is gone, add the sauerkraut and roughly chopped potatoes to the broth. Let the soup simmer for about 10 minutes.

4. Then grate the carrot directly into the pot, add the bay leaves, and place a whole peeled onion (do not chop it). The onion cooks with the other ingredients to give a subtle flavor and is removed before serving.

5. Toward the end of cooking, season the soup with salt, black pepper, and a small pinch of sugar — this helps balance the sourness of the sauerkraut. Let everything simmer for another 10 minutes or until all the ingredients are soft.

6. Once cooked, let the soup “rest” for a few minutes so the flavors can meld together.

7. Serve hot in bowls and enjoy a traditional yet slightly modernized Lithuanian flavor.

FAQ

Why can sauerkraut soup taste bitter?

Bitterness can occur if the sauerkraut is overly fermented or wasn’t rinsed well before adding to the soup. It’s recommended to rinse sauerkraut in cold water and sauté it lightly before adding to the broth — this softens the flavor.

Can I cook this soup without potatoes?

Yes, you can substitute potatoes with pearl barley, rice, or even chickpeas. This is a great way to adapt the dish based on what you have or dietary needs (for example, avoiding starchy vegetables).

How can I make the soup richer if I have little chicken?

If you’re short on chicken, you can enhance the flavor with smoked meat (like bacon), a more intense broth, or spice blends — bay leaves, pepper, garlic, or even some dried mushrooms will deepen the flavor without needing more meat.

Can this soup be refrigerated or frozen?

Yes, sauerkraut soup keeps well in the fridge for 3–4 days. It can also be frozen, though it’s best to remove the potatoes or grains before freezing, as their texture may change after thawing. Use frozen soup within 2–3 months for best quality.

When’s the best time to add sauerkraut — at the beginning or end?

It’s best to add sauerkraut halfway through cooking — that way it softens without losing all its nutrients and keeps a bit of its tang. If you prefer crunchier kraut, add it 10–15 minutes before the end of cooking.