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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
