Polish Cabbage and Sauerkraut Soup (Kapuśniak)
A robust Polish kapuśniak features fresh cabbage, sauerkraut, pork, and vegetables in a rich beefy-tomato broth, ideal with rye bread.
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Instructions
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Sear pork ribs in a Dutch oven; remove and set aside.
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In the same pot, fry bacon until fat renders, then cook onions, celery, carrots, potatoes, and garlic until translucent.
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Add fresh cabbage and cook until it collapses.
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Return ribs to the pot; add ham bone, sauerkraut, tomato sauce, beef stock, paprika, bay leaf, and sugar; mix thoroughly.
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Bring to a boil, then reduce heat and simmer for 2 hours, or until meat is very tender.
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Remove ribs and ham bone, debone, chop the meat, and return it to the soup.
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Optionally, add reserved sauerkraut juice for a more sour flavor.
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Cool and refrigerate the soup; skim fat the next day before reheating.
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Adjust seasonings as needed and serve with sour cream and parsley.