Kapuśniak – Polish Sauerkraut Soup

Kapuśniak z kiszoną kapustą is a traditional Polish sauerkraut soup, perfect for cold days. This hearty and flavorful soup combines the tanginess of sauerkraut with the richness of pork ribs and smoked bacon.

Ingredients

• 1 lbs Pork ribs (500 grams)
• 4 oz Smoked bacon (100 grams)
• 1 lbs Sauerkraut (400 grams)
• 1 1/3 lbs Russet potatoes (600 grams)
• 2 liters Cold water (9 cups)
• 1 White onion
• 1 large Carrot (or 2 smaller ones)
• 1 Parsley root
• 1 piece of Celery root
• 2 springs Parsley
• 1 1/2 tsp Salt
• 1/3 tsp Black pepper
• 1 Bay leaf
• 1 Allspice berry
• 1 tsp Caraway seeds
• 1 tbsp Dried marjoram
• 1 tbsp Clarified butter
• 1 tbsp All-purpose flour

Directions

1. 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.
2. 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.
3. Add Potatoes: Peel and dice the potatoes, then add to the pot. Simmer for 10 minutes.
4. 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.
5. Season: Season with ground pepper. Taste and adjust the salt if needed.
6. 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.
7. 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.
8. Blend and Serve: Grate the cooked carrot and add it back to the soup. Serve hot with a dollop of sour cream if desired.

Notes

This soup can be stored in the refrigerator for up to 3 days and reheated on the stove.

Nutrition

Calories: 107, Carbs: 11g, Fat: 5g, Protein: 1.55