Authentic Polish Sauerkraut Soup (Kapusniak) Recipe

Introduction

Kapusniak, or Polish Sauerkraut Soup, is a comforting and flavorful dish that highlights the tangy charm of sauerkraut paired with tender pork ribs. This traditional soup is perfect for chilly days or whenever you crave a hearty, satisfying meal with a twist of Eastern European flair.

Ingredients

• 6 cups water
• 1 pound pork ribs
• 2 tablespoons avocado oil
• 1 medium onion, minced
• 1 medium carrot, grated on large holes of box grater
• 3 medium potatoes, cubed
• 1 bay leaf
• 2 cups sauerkraut with its juices
• ¼ teaspoon cumin
• ½ teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Sour cream, optional for serving

Instructions

1. Step 1: In a large cooking pot, add water and pork ribs. Bring to a boil and simmer for 1 hour to create a rich broth.
2. Step 2: Remove the pork ribs and place them on a plate. Shred the meat using two forks. Strain the broth through a fine mesh sieve and return it to the pot.
3. Step 3: While the broth is straining, heat avocado oil in a medium skillet over medium heat. Add the minced onion and cook, stirring often, until translucent, about 5-7 minutes.
4. Step 4: Stir in the grated carrot and continue cooking for another 5 minutes until softened.
5. Step 5: Add the cubed potatoes, bay leaf, and sauerkraut with juices to the pot with the strained broth. Cook for 15 minutes until the potatoes start to soften.
6. Step 6: Stir in the shredded pork, cumin, Italian seasoning, smoked paprika, and the sautéed onion and carrot mixture. Cook for an additional 5 minutes or until the potatoes are tender.
7. Step 7: Remove from heat. Serve hot, topped with a dollop of sour cream if desired.

Tips & Variations

• To deepen the flavor, you can sauté a minced garlic clove with the onions.
• Use smoked ribs for a richer, smokier soup.
• For a vegetarian version, omit pork and use vegetable broth with added mushrooms for umami.
• Adjust the sourness by rinsing the sauerkraut if you prefer a milder taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. The flavors meld nicely after a day, making it a great make-ahead meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat instead of pork ribs?

Yes, you can substitute pork shoulder or smoked sausage for the ribs. Adjust cooking time accordingly to ensure the meat is tender.

Is sauerkraut necessary for this soup?

Yes, sauerkraut provides the characteristic tang and depth that defines Kapusniak. Fresh cabbage won’t replicate the same flavor, but can be used if sauerkraut is unavailable––just add a little vinegar for acidity.

Authentic Polish Sauerkraut Soup (Kapusniak) Recipe

---

★★★★★

4.4 from 105 reviews

• Author: Charlotte
• Total Time: 1 hour 40 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Authentic Polish Sauerkraut Soup, known as Kapusniak, is a hearty and comforting dish combining tender pork ribs, tangy sauerkraut, and flavorful vegetables simmered to perfection. It’s a traditional Eastern European soup that offers a delightful balance of sour and savory flavors, perfect for warming up on cold days.

---

Ingredients

Scale 1x2x3x

Broth and Meat

• 6 cups water
• 1 lb pork ribs

Vegetables and Seasonings

• 2 tablespoons avocado oil
• 1 medium onion, minced
• 1 medium carrot, grated on large holes of box grater
• 3 medium potatoes, cubed
• 1 bay leaf
• 2 cups sauerkraut with its juices
• ¼ teaspoon cumin
• ½ teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

Optional

• Sour cream for serving

---

Instructions

1. Cook the Pork Ribs: Add water to a large cooking pot and place the pork ribs into the pot. Bring to a boil, then reduce heat and simmer uncovered for 1 hour until the meat is tender and the broth is flavorful.
2. Prepare Meat and Broth: Carefully remove the pork ribs from the pot and place them on a plate. Shred the meat using two forks. Strain the broth through a fine mesh sieve to remove any solids and set aside.
3. Sauté Onions: Heat avocado oil in a medium skillet over medium heat. Add the minced onion and cook, stirring frequently, for 5-7 minutes until translucent and soft.
4. Add Carrots: Stir in the grated carrot to the skillet and cook for another 5 minutes, allowing the flavors to meld and the carrot to soften.
5. Cook Potatoes and Sauerkraut: Pour the strained broth back into a large pot. Add the cubed potatoes, bay leaf, and sauerkraut with its juices. Bring to a simmer and cook for about 15 minutes until the potatoes are tender.
6. Combine and Season: Add the shredded pork meat, cumin, Italian seasoning, smoked paprika, and the sautéed onion and carrot mixture to the pot. Stir well and cook for an additional 5 minutes to combine flavors and ensure everything is heated through.
7. Serve: Remove the soup from heat. Ladle into bowls and top with a dollop of sour cream if desired. Serve immediately for best flavor.

Notes

• For a richer flavor, use homemade sauerkraut or quality store-bought sauerkraut with natural juices.
• You can substitute pork ribs with smoked sausage or ham hock if preferred.
• Adjust seasoning to your taste, especially salt and pepper, depending on the saltiness of your sauerkraut.
• Sour cream adds a creamy tang that balances the soup’s acidity—optional but recommended.
• This soup stores well in the refrigerator for 2-3 days and tastes even better the next day as flavors meld.

• Prep Time: 15 minutes
• Cook Time: 1 hour 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Polish

Keywords: Kapusniak, Polish soup, sauerkraut soup, pork rib soup, traditional Eastern European soup, cabbage soup, sour soup