Kapuśniak
Kapuśniak is a comforting, tangy Polish soup with tender pork ribs, soft potatoes, sweet root vegetables, and a fragrant finish of fresh dill. The sauerkraut gives the broth its signature bright acidity, while paprika adds gentle warmth and color without overpowering the dish.
Ingredients
Broth base
- 400 gpork ribs, cut into 2-3 bone pieces
- 1.2 litreswater
- 2bay leaves
- 4allspice berries
- 6black peppercorns
Soup vegetables
- 120 gonion, finely diced
- 80 gcarrot, peeled and diced small
- 250 gwaxy potatoes, peeled and diced 1.5 cm
- 2 clovesgarlic, minced
Kapuśniak body
- 300 gsauerkraut, drained lightly and roughly chopped
- 1 tspsweet paprika
- 1 tbspneutral oil or lard
- 2 tbspfresh dill, chopped
- to tastesalt
Instructions
- 1
Prepare the ingredients: cut the pork ribs into small sections if needed, dice the onion and carrot, peel and dice the potatoes, mince the garlic, roughly chop the sauerkraut, and chop the dill. Keeping the vegetables fairly small helps the soup cook within the 60-minute time limit.
- 2
Place the pork ribs, water, bay leaves, allspice berries, and black peppercorns in a medium pot. Bring to a boil over medium-high heat, then immediately lower to a gentle simmer and skim off any foam for a cleaner broth. Simmer for 20 minutes.
- 3
While the broth simmers, heat the oil or lard in a frying pan over medium heat. Add the onion and carrot and cook for 5-6 minutes until softened and lightly sweetened, not browned. Stir in the garlic and sweet paprika for 20-30 seconds only, just until fragrant; paprika can turn bitter if scorched.
- 4
Add the softened onion-carrot mixture to the pot, followed by the potatoes and sauerkraut. Return to a steady simmer and cook for 20-25 minutes, until the potatoes are tender, the sauerkraut has mellowed, and the pork is fully cooked and beginning to soften from the bone.
- 5
Taste the soup before seasoning, since sauerkraut can already be salty. Add salt only as needed. If you want a slightly thicker, more rustic texture, press a few potato pieces against the side of the pot with a spoon and stir them back in.
- 6
Turn off the heat and stir in most of the dill, reserving a little for serving. Let the soup stand for 5 minutes so the flavors settle and the broth becomes rounder.
- 7
Serve hot in deep bowls with the remaining dill scattered over the top. Make sure each serving gets a good mix of ribs, potatoes, and sauerkraut.
Nutrition per serving
Notes
- •If your sauerkraut is extremely sour, rinse it briefly once under cold water, but do not wash away all the tang; the soup should still taste distinctly sharp and savory.
- •For an even deeper flavor, brown the ribs lightly before simmering, though this will add about 10 extra minutes.
- •Kapuśniak often tastes even better the next day after the flavors meld in the refrigerator.
- •Serve with rye bread if desired, but it is not necessary for the soup to feel complete.
Background
Kapuśniak is a traditional Polish soup built around sauerkraut or fresh cabbage, with many regional and household variations. Versions with pork are especially common in colder months, when hearty, sour soups are prized for their warming character. The combination of smoked or fresh pork, potatoes, and fermented cabbage reflects classic Central European home cooking.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free