Kapusniak z Kysloju Kapustoju (Sour Cabbage Soup)
A hearty and flavorful soup made with sauerkraut, smoked meats, and root vegetables, offering a comforting taste of Ukrainian home cooking.
🧂 Ingredients
- 1 kg Sauerkraut(rinsed and drained if too sour)
- 500 g Smoked pork ribs
- 200 g Smoked sausage (kielbasa-style)(sliced)
- 2 medium Yellow onions(chopped)
- 2 medium Carrots(diced)
- 3 medium Potatoes(peeled and cubed)
- 4 cloves Garlic(minced)
- 2 Bay leaves
- 5 Allspice berries
- 2.5 l Water or broth
- 2 tbsp Vegetable oil or lard
- to taste Salt
- to taste Black pepper
- for garnish Fresh dill
- for serving Sour cream
👨🍳 Instructions
- 1
In a large pot or Dutch oven, combine sauerkraut, smoked pork ribs, and water or broth. Bring to a boil, then reduce heat and simmer for at least 1 hour, or until ribs are tender.
⏱️ 1 hour - 2
While the ribs are simmering, heat vegetable oil or lard in a skillet over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
⏱️ 7 minutes - 3
Add diced carrots to the skillet with the onions and cook for another 5 minutes until slightly tender.
⏱️ 5 minutes - 4
Add the sautéed onions and carrots, sliced smoked sausage, cubed potatoes, minced garlic, bay leaves, and allspice berries to the pot with the sauerkraut and ribs.
- 5
Bring the soup back to a simmer and cook for another 20-30 minutes, or until potatoes are tender.
⏱️ 30 minutes - 6
Season the soup with salt and black pepper to taste. Remove bay leaves and allspice berries before serving.
💡 Tip: Taste and adjust seasoning carefully, as sauerkraut and smoked meats can be salty. - 7
Ladle the soup into bowls, garnish with fresh dill, and serve hot with a dollop of sour cream.
💡 Pro Tips
- ✓If your sauerkraut is very sour, rinse it under cold water before adding it to the soup.
- ✓For a richer flavor, you can use a combination of water and chicken or pork broth.
- ✓This soup often tastes even better the next day as the flavors meld.
🔄 Variations
- Add other root vegetables like parsnips or celery root.
- For a vegetarian version, omit the smoked meats and use vegetable broth, adding mushrooms for umami.
- A splash of tomato paste can add a touch of acidity and color.