Hearty Latvian Cabbage Soup - Easy Soup & Sausage

When the chill sets in and you're craving a meal that truly warms you from the inside out, nothing beats a hearty bowl of soup. Our Hearty Latvian Cabbage Soup is exactly that – a wonderfully savory, tangy, and incredibly cozy experience perfect for cold nights. This traditional Latvian recipe brings together simple, wholesome ingredients to create a pot of soup that’s deeply flavorful and satisfying. While our core recipe features succulent pork, it's also fantastic with smoked kielbasa sausage for those who love a bit of extra smoky depth. We promise a straightforward, one-pot cooking process, making it easy to create a big-flavor meal even with ingredients you have on hand. Get ready to discover your new favorite comforting soup!

Ingredients

• 1 tablespoon olive oil or neutral cooking oil
• 1.5 pounds boneless pork shoulder, cut into 1-inch chunks (or 1 pound smoked pork ribs, cut into 2-inch pieces)
• 1 large yellow onion, chopped
• 2-3 cloves garlic, minced (optional)
• 1 (32 oz) jar or bag sauerkraut, lightly rinsed and drained (see notes below for choice)
• 6-8 cups pork, chicken, or vegetable broth
• 2 bay leaves
• 1 teaspoon whole allspice peppercorns (or 1/2 teaspoon ground allspice)
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 3-4 medium waxy potatoes (like Yukon Gold), peeled and cut into 1-inch cubes
• 2-3 medium carrots, peeled and sliced into 1/2-inch rounds
• 1/2 cup pearl barley (optional, for a heartier soup)
• 1 teaspoon sugar, honey, or maple syrup (optional, for balancing tang)
• 1/4 cup fresh dill, chopped (for finishing)
• Sour cream, for serving

Directions

1. Prep Your Ingredients: Start by uniformly chopping your onion, dicing your potatoes and carrots, and mincing the garlic (if using). Cut your pork shoulder into 1-inch chunks. Lightly rinse and drain your sauerkraut to remove excess brine, then set aside. Measure out your spices.
2. Build the Flavor Base: Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the pork chunks and brown them well on all sides, about 5-7 minutes. If using smoked ribs, brown them as well. Remove the browned pork from the pot and set aside. Reduce heat to medium, add the chopped onion to the pot, and sauté until softened and translucent, about 5 minutes. If using garlic, add it in the last minute and cook until fragrant.
3. Sauté the Sauerkraut: Return the pork to the pot. Add the prepared sauerkraut and sauté for 3-5 minutes, stirring occasionally. This brief sauté helps to deepen its flavor and mellow some of its sharper tang.
4. Simmer for Tenderness: Pour in the broth, ensuring it mostly covers the ingredients. Add the bay leaves, allspice peppercorns, and 1/2 teaspoon of black pepper. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the pork is starting to become tender.
5. Add Vegetables and Barley: Stir in the diced potatoes, sliced carrots, and pearl barley (if using). Increase the heat slightly to bring it back to a simmer, then reduce heat, cover, and continue cooking for another 20-30 minutes, or until the potatoes, carrots, and barley are tender.
6. Final Seasoning: Taste the soup and adjust seasoning as needed. The salt content will vary based on your broth and sauerkraut, so start low and add more if necessary. If the soup is too tangy, stir in the optional teaspoon of sugar, honey, or maple syrup to balance the flavors.
7. Finish and Serve: Remove the bay leaves before serving. Stir in the fresh dill. Ladle the hot soup into bowls and serve immediately with a dollop of sour cream and an extra sprinkle of fresh dill and black pepper. Allow the soup to rest for 10 minutes off the heat before serving; this helps the flavors meld beautifully.