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Warm up with a hearty bowl of Estonian Hapukapsasupp, a traditional sauerkraut soup featuring tender smoked pork and a dollop of cooling sour cream. This comforting dish is perfect for a chilly evening, offering a delightful balance of tangy, savory, and creamy flavors.
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add 1 pound of cubed smoked pork shoulder and cook until lightly browned on all sides, about 8-10 minutes. Remove the pork from the pot and set aside.
Add 1 large finely chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add 1 minced garlic clove and cook for 1 minute more until fragrant.
Return the smoked pork to the pot. Add 2 pounds of rinsed and squeezed dry sauerkraut, 6 cups of chicken broth, 1 teaspoon of caraway seeds, and 1/2 teaspoon of black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the pork is very tender and the flavors have melded.
Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and serve with a dollop of 1/2 cup of sour cream on top of each serving.
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