Description
A hearty and flavorful Polish cabbage soup, Kapusniak, made with sauerkraut, pork, and vegetables.
Ingredients
Scale
- 1 lb smoked pork ribs
- 1 lb sauerkraut, drained and chopped
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon dried marjoram
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- In a large pot, brown the pork ribs over medium-high heat.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the sauerkraut, chicken broth, water, bay leaf, and marjoram.
- Bring the soup to a boil, then reduce heat and simmer for at least 1 hour, or until the pork is tender.
- Remove the pork ribs from the soup, shred the meat, and return it to the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh dill.
Notes
- For a vegetarian version, omit the pork and use vegetable broth.
- You can add other vegetables like potatoes or parsnips.
- Adjust the amount of sauerkraut to your preference for sourness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Polish cabbage soup, Kapusniak, sauerkraut soup, pork soup, traditional Polish food