Cabbage soup with pork and mushrooms

Ingredients Edit

Directions Edit

  1. Cut pork into 4 pieces.
  2. Place in large soup kettle. Cover with at least 2 quarts water.
  3. Heat to a boil, then reduce to a simmer for several hours until meat is tender. Remove scum.
  4. Drain sauerkraut, reserving juice.
  5. Add cabbage, sauerkraut, onion, and garlic. Season to taste.
  6. Cover and bring to a boil again, then reduce to a simmer for 1 hour.
  7. Add mushrooms and cook until tender; remove meat.
  8. Stir in more sauerkraut juice, if needed, to make soup more sour. (If juice is added, continue cooking for an additional 30 minutes).
  9. Cut meat into slices and serve with soup.
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