polish sauerkraut soup

Kapuśniak (also known as &#x27;Polish Cabbage Soup&#x27; or &#x27;Kapusta Soup&#x27;) is a Polish classic. Soft pieces of tangy sauerkraut mingle with carrots, potatoes, and smokey bacon for a bowl of soul-soothing comfort.

Kapuśniak: Polish Sauerkraut Soup 

lb (450 g) pork ribs

pork

canola oil

(200 g, 7 oz) medium white onion

leek

garlic

marjoram

caraway seeds

carrots (roughly 4.2 oz, 120 g)

celery root (roughly 3.5 oz, 100 g)

parsley root

bay leaves

allspice berries

water (2 lq quarts / 2 litres)

potatoes (roughly 8 oz, 230 g)

10.5 oz sauerkraut (roughly 300 g); make sure it wasn’t soured with vinegar!

Salt,

black pepper,

tbsp fresh parsley, chopped

Divide the ribs into smaller pieces, ideally of...

Divide the ribs into smaller pieces, ideally of such a size that they fit easily in the soup plate. Season them with salt and pepper. 

Grab a frying pan and heat up 2...

Grab a frying pan and heat up 2 tablespoons of canola oil. Fry them on each side until they start to turn golden. Moved these fried ribs into a pot (ideally sized at 3 qt / 3 litres or bigger). Don’t wash the frying pan just yet! 

Chop the leek and dice the onion finely....

Chop the leek and dice the onion finely. Fry these veggies on the fat that remained from frying ribs. At the end of frying, add crushed garlic clove and spices: one tablespoon of dried marjoram and half a teaspoon of caraway seeds. When heated, the spices release their essential oils, giving Kapuśniak its unique taste. Put the fried ingredients aside for now.

Peel the vegetables (2 carrots, a parsley root...

Peel the vegetables (2 carrots, a parsley root and a chunk of a celery root). Dice them into squares (roughly with half-inch/1 cm sides). Drop them into the pot with ribs. Add 4 bay leaves and 6 allspice berries. Then, pour 2 quarts (around 2 litres) of water.

Cook for 30 minutes on low heat, until...

Cook for 30 minutes on low heat, until both ribs and vegetables soften. 

Peel and cube the potatoes, add them to...

Peel and cube the potatoes, add them to the soup and continue cooking until they soften (that takes around 15 minutes)

As you wait, drain the sauerkraut (keep the...

As you wait, drain the sauerkraut (keep the juices!) and chop it roughly. Add them to the soup, together with the onion, leek and spices we have fried before. 

Continue cooking on a low heat for a...

Continue cooking on a low heat for a further 30 minutes, in that time the sauerkraut will soften and release its aromas. 

Have a taste. Season with salt and pepper....

Have a taste. Season with salt and pepper. If Kapuśniak needs more sour ‘kick’, add some leftover sauerkraut juice.

Pour the soup into bowls / soup plates,...

Pour the soup into bowls / soup plates, making sure that everyone gets some veggies and meat. Sprinkle each portion with chopped parsley.

This traditional Polish sauerkraut soup is a comforting and hearty dish, perfect for a main course. Learn how to make this delicious and hearty Polish Kapuśniak soup, with this simple recipe!

Kapuśniak - Polish Sauerkraut Soup Recipe

lbs Pork ribs (500 grams)

oz Smoked bacon (100 grams)

lbs Sauerkraut (400 grams)

lbs Russet potatoes (600 grams)

liters Cold water (9 cups)

White onion

Carrot (or 2 smaller ones)

Parsley root

Celery root

springs Parsley

Salt

Black pepper

Bay leaf

Allspice berry

tsp Caraway seeds

tbsp Clarified butter

All-purpose flour

Cook the Meat

Rinse the pork ribs, cut into pieces, and place in a large pot with cold water and salt. Bring to a boil, then reduce heat and simmer for 40 minutes, skimming off any foam.

Add Vegetables

Peel and clean the carrot, parsley root, and celery. Wash the onion (leave the skin on). Add the vegetables, bay leaf, and allspice to the pot. Simmer for 30 minutes.

Add Potatoes

Peel and dice the potatoes, then add to the pot. Simmer for 10 minutes.

Add Sauerkraut

Rinse and chop the sauerkraut. Add it to the soup along with caraway seeds and marjoram. Cook for another 20 minutes. Remove the cooked vegetables and parsley sprigs.

Season

Season with ground pepper. Taste and adjust the salt if needed.

Cook the Bacon

Dice the bacon and cook it in a small pan with clarified butter or oil until golden brown. Add to the soup.

Make a Roux

(Optional): In the same pan, add flour to the remaining bacon fat and cook until golden brown, stirring constantly. Add a few tablespoons of the soup to the roux, mix well, then return to the pot.

Blend and Serve

Grate the cooked carrot and add it back to the soup. Serve hot with a dollop of sour cream if desired.

Fantastic!  Made this with some homemade sauerkraut and can't wait to make it again.

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Top 2 polish sauerkraut soup recipes from across the web

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Kapuśniak: Polish Sauerkraut Soup

Kapuśniak - Polish Sauerkraut Soup ...

The most viewed polish sauerkraut soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine