Kapuśniak (Polish Sauerkraut Soup)

🧂 Ingredients

• 500 g Pork ribs(Such as spareribs or country-style ribs, cut into 2-inch pieces.)
• 2.5 liters Water or Broth(Water is traditional, but chicken or vegetable broth can add depth.)
• 3 Bay leaves(Whole)
• 5-6 Peppercorns(Whole black peppercorns)
• 30 g Dried mushrooms(Such as porcini or shiitake. Rehydrate before use.)
• 500 g Sauerkraut(Unrinsed, preferably from a barrel or good quality package. Drain slightly if very wet.)
• 3-4 medium Potatoes(Peeled and cut into 1-inch cubes.)
• 2 medium Carrots(Peeled and sliced into rounds or half-moons.)
• 1 large Onion(Finely chopped.)
• 200 g Kielbasa(Smoked Polish sausage, sliced into 1/2-inch rounds.)
• to taste Salt
• to taste Black pepper
• for garnish Fresh dill or parsley(Chopped)
• for serving Sour cream(Optional)

👨‍🍳 Instructions

1. 1

   Prepare the broth base: Place the pork ribs, bay leaves, and whole peppercorns in a large pot. Cover with 2.5 liters of cold water or broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 1 hour, or until the pork is tender. Skim off any foam or impurities that rise to the surface during the first few minutes of simmering.

   ⏱️ 1 hour
2. 2

   Prepare the dried mushrooms: While the pork simmers, place the dried mushrooms in a small bowl and cover with about 1 cup of hot water. Let them soak for at least 20-30 minutes until softened. Once rehydrated, lift the mushrooms out of the soaking liquid (reserve the liquid), rinse them briefly if gritty, and slice them. Strain the soaking liquid through a fine-mesh sieve lined with a coffee filter or cheesecloth to remove any grit, then add this flavorful liquid to the pot with the pork.

   ⏱️ 30 minutes (includes soaking)
3. 3

   Add vegetables and sauerkraut: Remove the pork ribs from the pot. Once cool enough to handle, shred or cut the meat from the bones into bite-sized pieces, discarding bones and bay leaves. Return the meat to the pot. Add the unrinsed sauerkraut, cubed potatoes, sliced carrots, and chopped onion to the pot. Bring the soup back to a simmer.

   ⏱️ 15 minutes
4. 4

   Simmer until vegetables are tender: Cover the pot and continue to simmer gently for another 45 minutes to 1 hour, or until the potatoes and carrots are fork-tender and the flavors have melded. Stir occasionally to prevent sticking.

   ⏱️ 45-60 minutes
5. 5

   Add kielbasa and finish: Stir in the sliced kielbasa and cook for another 10-15 minutes, just until the sausage is heated through and has released some of its smoky flavor into the soup. Taste and season generously with salt and freshly ground black pepper as needed. The sauerkraut and kielbasa can be salty, so season carefully.

   ⏱️ 10-15 minutes
6. 6

   Serve hot: Ladle the Kapuśniak into bowls. Garnish generously with fresh chopped dill or parsley. Serve with a dollop of sour cream on the side, if desired, and crusty rye bread for dipping.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Do not rinse the sauerkraut: The signature tangy flavor of Kapuśniak comes from the unrinsed sauerkraut. If it seems excessively wet, you can give it a very light squeeze, but avoid rinsing.
• ✓Flavor improves with time: This soup is often considered even better the next day, as the flavors have more time to meld. Reheat gently on the stovetop.
• ✓Adjust tanginess: If you prefer a less tangy soup, you can rinse the sauerkraut lightly, or add a pinch of sugar to balance the acidity.
• ✓Make it richer: For an even richer soup, you can brown the pork ribs before simmering.

🔄 Variations

• With barley: Add 1/2 cup of pearl barley along with the potatoes and carrots in Step 3. You may need to add a little extra liquid.
• Vegetarian Kapuśniak: Omit the pork ribs and kielbasa. Use vegetable broth and increase the amount of dried mushrooms, or add other hearty vegetables like parsnips or celery root.

🥗 Nutrition

Per serving