Pork Ribs: These add richness to the broth. You can substitute with beef ribs or omit for a vegetarian version.
Smoked Bacon: Provides a smoky flavor to the soup. You can also use smoked sausage for a different texture.
Sauerkraut: The star ingredient of this soup. If you prefer a milder flavor, you can rinse it less or opt for store-bought mild sauerkraut.
Russet Potatoes: These starchy potatoes help thicken the soup. You can use Yukon Gold potatoes for a slightly creamier texture.
Vegetables: Carrot, parsley root, celery root, and onion add depth and sweetness to the broth.
Spices: Caraway seeds, bay leaf, and marjoram enhance the flavors of the sauerkraut and meat.
Roux: Optional, but adds thickness and a slightly nutty flavor to the soup. You can skip this step if you prefer a lighter broth.
Tools You’ll Need
Large Pot: For cooking the soup.
Cutting Board and Knife: For prepping the vegetables and meat.
Pan: For cooking the bacon and making the roux.
Ladle: For serving the soup.
Step-by-Step Instructions for Polish Kapuśniak
Cook the Meat
1. Rinse the Pork Ribs: Cut the ribs into smaller pieces if necessary, and place them in a large pot with 2 liters of cold water and 1 1/2 tsp of salt.
2. Simmer: Bring the water to a boil, then reduce the heat and simmer for 40 minutes. Skim off any foam that rises to the top.
Add Vegetables
3. Prepare the Vegetables: Peel the carrot, parsley root, and celery root. Wash the onion, leaving the skin on. Add all the vegetables, bay leaf, and allspice to the pot. Simmer for another 30 minutes.
Add Potatoes
4. Dice the Potatoes: Peel and cut the potatoes into bite-sized pieces. Add them to the pot and simmer for 10 minutes.
Add Sauerkraut
5. Prepare the Sauerkraut: Rinse and chop the sauerkraut. Add it to the soup along with 1 tsp of caraway seeds and 1 tbsp of dried marjoram. Cook for another 20 minutes.
Season and Cook the Bacon
6. Season: Season the soup with black pepper. Taste the broth and adjust the salt as needed.
7. Cook the Bacon: Dice the bacon and cook it in a small pan with 1 tbsp of clarified butter until crispy. Add the cooked bacon to the soup.
Optional Roux
8. Make a Roux: If you’d like a thicker soup, use the same pan with the bacon drippings. Add 1 tbsp of flour and cook until golden, stirring constantly. Add a few tablespoons of soup to the roux, mix well, then return the roux to the pot.
Final Touches
9. Blend and Serve: Grate the cooked carrot and return it to the soup. Serve the Kapuśniak hot, with a dollop of sour cream if desired.
How To Store and Serve Kapuśniak
Proper storage and serving are key to enjoying this Polish sauerkraut soup at its best. Here are some tips to ensure you get the most out of your kapuśniak:
Storage Tips – Store any leftover kapuśniak in an airtight container in the refrigerator for up to 3 days. Reheat it by simmering on the stove until warmed through.
Serving Tips – Serve kapuśniak hot, with a dollop of sour cream and fresh dill for added flavor. Pair it with rye bread or a side of boiled potatoes to complement the rich flavors of the soup.
Expert Tips for Perfect Kapuśniak
Creating the perfect Polish sauerkraut soup involves a few expert tips that can elevate your dish:
Use High-Quality Sauerkraut: High-quality, fermented sauerkraut (kiszona kapusta) will provide the best flavor. If unavailable, kwaszona kapusta can be used.
Season Generously: Ensure your soup is well-seasoned to enhance the overall flavor. Don’t be afraid to adjust the seasoning to taste.
Simmer Slowly: Allow the soup to simmer slowly to let the flavors meld together beautifully.
 Sauerkraut Soup Recipe
This traditional Polish sauerkraut soup is a comforting and hearty dish, perfect for a main course. Learn how to make this delicious and hearty Polish Kapuśniak soup, with this simple recipe!
Ingredients
Units Scale
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)
1Â White onion
1 large Carrot (or 2 smaller ones)
1Â Parsley root
1 piece of Celery root
2 springs Parsley
1 1/2 tsp Salt
1/3 tsp Black pepper
1Â Bay leaf
1Â Allspice berry
1 tsp Caraway seeds
1 tbsp Dried marjoram
1 tbsp Clarified butter
1 tbsp All-purpose flour
Instructions
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.
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.
Add Potatoes: Peel and dice the potatoes, then add to the pot. Simmer for 10 minutes.
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.
Season: Season with ground pepper. Taste and adjust the salt if needed.
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.
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.
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
For a different flavor profile, you can use kwaszona kapusta instead of kiszona kapusta.
This soup can be stored in the refrigerator for up to 3 days and reheated on the stove.
Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.
