Hapukapsasupp

About This Recipe

Hapukapsasupp (sour cabbage soup) is a cornerstone of Estonian winter cooking, making excellent use of the barrels of home-fermented cabbage that once sat in every farmhouse cellar. The long fermentation of the cabbage produces lactic acid, giving the soup its characteristic tang that is simultaneously rich and refreshing. Pork ribs or smoked pork hock provide a meaty backbone, while carrots and potatoes add substance. The soup improves significantly overnight as the flavours meld, making it ideal for batch cooking. It is a dish deeply associated with cold weather, hard work, and Estonian rural life.

Ingredients

Serves 6

• 500 gpork spare ribs or smoked hock
• 500 gsauerkraut, with its juices
• 2 mediumcarrots, diced
• 3 mediumpotatoes, peeled and diced
• 1 largeonion, diced
• 1.5 litreswater or light pork stock
• 2 wholebay leaves
• 5 wholeallspice berries
• 1 tspcaraway seeds
• 1 tspsalt (adjust to taste)
• 0.5 tspblack pepper
• 2 tbspsoured cream, to serve

Instructions

1. 1

   Build the base

   Place the pork ribs in a large pot with the water, onion, bay leaves, allspice, and caraway seeds. Bring to a boil, skim foam, then simmer for 45 minutes.

2. 2

   Add sauerkraut

   Add the sauerkraut with its juices to the pot. Simmer for a further 20 minutes.

3. 3

   Add root vegetables

   Add the carrots and potatoes. Season with salt and pepper. Cook for 20 more minutes until the vegetables are tender.

4. 4

   Finish and serve

   Remove the pork ribs, strip the meat, discard the bones, and return the meat to the pot. Taste and adjust acidity and salt. Serve in deep bowls with a dollop of soured cream.

Variations

• •

  Hapukapsasupp with lamb instead of pork

• •

  Vegan version with smoked tofu and vegetable stock

• •

  Hapukapsasupp with added tomato purée for colour and depth

Storage

Refrigerate for up to 5 days. The flavour intensifies and improves with time.

Frequently Asked Questions