A tangy, soul-warming Estonian sauerkraut soup simmered with smoked chicken, potatoes, and sour cream, perfect for cold Baltic winters.
Ingredients
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500g sauerkraut
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300g smoked chicken breast, cubed
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3 medium potatoes, peeled and cubed
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1 large onion, diced
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2 tbsp butter
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1L chicken broth
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200ml sour cream
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2 bay leaves
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1 tsp caraway seeds
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Salt and black pepper
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Fresh dill for garnish
Instructions
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1
Melt butter in a large pot, sauté onion until translucent, about 5 min.
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2
Add sauerkraut and cook 5 min, stirring.
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3
Add chicken broth, potatoes, smoked chicken, bay leaves, and caraway seeds. Bring to a boil.
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4
Reduce heat and simmer 25 min until potatoes are tender.
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5
Stir in sour cream and heat through without boiling.
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6
Season with salt and pepper. Serve garnished with fresh dill.
Did You Know?
Hapukapsasupp is considered the ultimate Estonian hangover cure — served steaming hot the morning after celebrations.