Jump to Recipe Print RecipeAs the leaves begin to turn and the air grows crisp, nothing comforts quite like a steaming bowl of authentic Polish Sauerkraut Soup, or Kapusniak. This beloved dish is a warm embrace on a chilly day, blending tender pork ribs with tangy sauerkraut and hearty potatoes. What’s magical about Kapusniak is its ability to transform simple pantry staples into a hearty and satisfying meal that’s both gluten-free and rich in comfort. You can easily whip this up for cozy gatherings or as a solo treat, perfect for those evenings when you crave something nourishing yet effortless. Are you ready to warm your kitchen and your heart with this traditional recipe? Let’s dive in! Why Is Kapusniak So Beloved? Simplicity and Comfort: This Polish Sauerkraut Soup is straightforward to make, requiring just a few pantry staples. Rich, Tangy Flavor: The combination of pork ribs and fermented sauerkraut creates a robust, savory profile that’s unmatched. Versatile Variations: Don’t hesitate to swap pork for chicken or add flavors with smoked sausage for a twist on tradition. Nourishing and Filling: Packed with root vegetables and tender meat, each bowl is a satisfying meal on its own. Perfect for Gatherings: Whether hosting friends or enjoying a cozy night in, Kapusniak is sure to be a crowd-pleaser, much like other comfort classics like Chicken Gnocchi Soup or Jalapeno Popper Soup. Polish Sauerkraut Soup Ingredients Experience the magic of Kapusniak by gathering these essential ingredients! For the Broth Water – Essential for creating the rich base of the soup. Pork Ribs (1 lb) – Provides rich flavor and tenderness; substitute with chicken for a lighter taste. For the Vegetables Avocado Oil (2 tbsp) – Perfect for sautéing; can be replaced with olive oil. Onion (1 medium, minced) – Adds sweetness and depth; use shallots for a milder flavor. Carrot (1 medium, grated) – Contributes natural sweetness; chopped celery can be a great replacement. Potatoes (3 medium, cubed) – Adds heartiness; sweet potatoes offer a delightful twist. For Flavor Bay Leaf (1) – Enhances the soup’s flavor complexity; omit if unavailable. Sauerkraut (2 cups, with juices) – The key ingredient for tanginess; can substitute with fresh cabbage, adjusting cooking time accordingly. Cumin (¼ tsp) – Adds earthy notes; try coriander if you need an alternative. Italian Seasoning (½ tsp) – Brings in herbal flavors; swap with a mix of dried basil and oregano if necessary. Smoked Paprika (½ tsp) – Provides a smoky depth; sweet paprika can work if you prefer less smoke. Salt and Pepper – Essential for seasoning and enhancing flavors. For Serving Sour Cream – Optional but adds creaminess; Greek yogurt makes a good alternative. Now that you’re gathered and ready, let’s whip up a delightful bowl of Polish Sauerkraut Soup! Step‑by‑Step Instructions for Polish Sauerkraut Soup Step 1: Prepare the Broth In a large pot, combine 6 cups of water and 1 pound of pork ribs, bringing it to a gentle simmer over medium heat. Allow the broth to cook for 1 hour, skimming off any foam that forms on the surface. Once done, carefully remove the pork ribs, shred the meat off the bones, and strain the broth through a fine sieve to maintain a clear and flavorful base for your Polish Sauerkraut Soup. Step 2: Sauté the Vegetables In the same pot, heat 2 tablespoons of avocado oil over medium heat. Add 1 minced onion, sautéing it until it becomes translucent, about 5-7 minutes. Then, stir in 1 grated carrot and continue to cook for an additional 5 minutes, allowing the vegetables to soften and develop a golden color. This fragrant mixture will add depth to the soup. Step 3: Add Potatoes and Sauerkraut Pour the strained broth back into the pot with the sautéed vegetables, bringing the mixture to a boil. Add in 3 cubed potatoes and 1 bay leaf, then stir in 2 cups of sauerkraut along with its juices. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes are tender yet firm, soaking up the delicious tanginess of the sauerkraut. Step 4: Combine the Meat and Seasonings Once the potatoes are ready, stir in the shredded pork along with ¼ teaspoon of cumin, ½ teaspoon of Italian seasoning, and ½ teaspoon of smoked paprika. Mix in the sautéed vegetables, ensuring everything is well combined. Allow the soup to simmer for an additional 5 minutes, letting the flavors meld beautifully, while the potatoes finish cooking. Step 5: Serve Warm Ladle the comforting Polish Sauerkraut Soup into bowls and finish with a dollop of sour cream for added creaminess, if desired. As you enjoy this hearty dish, take in its fragrant aromas and colorful presentation. Serve warm, perhaps alongside crusty rye bread to soak up every last drop of this deliciously tangy comfort food. Expert Tips for Polish Sauerkraut Soup Sautéing Veggies: Cook the onion and carrot slowly until golden to enhance flavors, bringing out natural sweetness in your Polish Sauerkraut Soup. Meat Variations: If you prefer a lighter dish, substitute pork ribs with chicken, ensuring it becomes tender and easy to shred. Thickness Adjustment: During reheating, feel free to add more water or broth to achieve your desired soup consistency. Storage Solution: Let the soup cool before storing it in airtight containers, lasting up to four days in the refrigerator or freezing for three months. Flavor Boosting: For added smokiness, consider incorporating Polish sausage or diced bacon, enhancing the depth of your Kapusniak. What to Serve with Authentic Polish Sauerkraut Soup? Warm bowls of Kapusniak deserve the perfect partners that enhance its comforting flavors and nourishing quality. Crusty Rye Bread: Pairs beautifully, perfect for dipping and soaking in the tangy broth, enhancing each bite. Hearty Rolls: Soft, warm rolls offer a delightful contrast to the rich soup, inviting you to enjoy every morsel. Fresh Green Salad: A crisp salad with seasonal greens brightens the meal, providing a refreshing crunch to balance the depth of the soup. Pickled Beets: The tangy sweetness complements the soup’s flavors, evoking a traditional Eastern European dining experience. Sauerkraut Salad: A vibrant, zesty salad made with fresh cabbage adds a delightful layer of texture and taste, reinforcing the soup’s main ingredient. Polish Sausage Skewers: Smoky sausage sections grilled to perfection enhance the heartiness of your meal, making it a true feast. Apple Sauce: A subtly sweet pairing that contrasts the savory broth, providing a comforting flavor nostalgia in every bite. Chilled Vodka: For a truly authentic Polish experience, serving a shot of chilled vodka elevates the flavors and warms the spirits. Storage Tips for Polish Sauerkraut Soup Fridge: Store your Polish Sauerkraut Soup in airtight containers for up to 4 days, ensuring it maintains its delightful flavors. Freezer: To enjoy it later, freeze Kapusniak for up to 3 months—let it cool completely before transferring it to freezer-safe containers. Reheating: When reheating, warm it on the stove over medium heat, adding a little water or broth if it thickens too much. Serving Suggestion: Consider garnishing each bowl with a dollop of sour cream for extra creaminess, enhancing the comforting experience. Make Ahead Options Preparing Polish Sauerkraut Soup (Kapusniak) in advance is a fantastic way to save time and ensure a comforting meal is just moments away! You can chop the vegetables (onion, carrot, and potatoes) and store them in an airtight container in the refrigerator up to 3 days prior to cooking. Additionally, the broth can be made up to 24 hours in advance, simply strain and refrigerate it separately. To maintain the soup’s quality, combine the sautéed ingredients and shredded pork just before serving; this way, the delightful flavors meld together without losing their freshness. When ready to enjoy, simply heat everything together, and you’ll have a delicious, hearty meal with minimal effort! Polish Sauerkraut Soup Variations Feel free to explore these delicious twists to make this Polish Sauerkraut Soup uniquely yours! Dairy-Free: Substitute sour cream with coconut yogurt for a creamy, plant-based option that maintains a lush texture. Smoky Addition: Incorporate diced bacon or Polish sausage for an irresistible smoky flavor that elevates this comfort food to new heights. Vegetarian Delight: Replace pork with hearty mushrooms or lentils, creating a filling and nutritious version for vegetarian diets. Sweet Potato Twist: Use sweet potatoes instead of regular potatoes for a delightful sweetness that complements the tangy sauerkraut beautifully. Extra Veggies: Feel free to add bell peppers or kale for more flavor and nourishment, brightening up the soup’s color and texture. Herbal Infusion: Swap Italian seasoning with fresh herbs like dill or thyme, adding a fragrant touch that elevates the aroma of your meal. Heat It Up: Add a pinch of red pepper flakes or diced jalapeños for a spicy kick, bringing warmth and excitement to the dish. For more flavorful soups to try, check out Cajun Potato Soup and Street Corn Soup—each has a unique twist that will warm your soul! Polish Sauerkraut Soup Recipe FAQs What is the best way to select sauerkraut for this recipe? Absolutely! When choosing sauerkraut, look for one that is vibrant and crunchy, free from dark spots or excessive liquid. If the sauerkraut has a strong vinegar smell, it may be overly fermented. Choose varieties labeled as “raw” or “unpasteurized” for the best flavor and probiotic benefits. How should I store leftover Kapusniak? I recommend letting the soup cool before transferring it to airtight containers. It will stay fresh in the refrigerator for up to 4 days. Make sure to keep it tightly sealed to prevent any flavor loss. It’s a perfect make-ahead meal for busy days! Can I freeze Polish Sauerkraut Soup? Definitely! To freeze your Kapusniak, wait until it has fully cooled, then pour it into freezer-safe containers. Ensure there’s a little space at the top for expansion. It can be stored for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight before reheating on the stove. What should I do if my Kapusniak is too salty? If you find yourself with a salty soup, don’t worry! You can add cubed potatoes to absorb some of the saltiness. Allow it to simmer for about 10-15 minutes, then remove the potatoes. Alternatively, adding a splash of water or low-sodium broth can help balance the flavors. Can I modify this recipe to make it vegetarian? Absolutely! For a vegetarian version of Polish Sauerkraut Soup, replace the meat with plant-based proteins like mushrooms or tofu for a hearty bite. Use vegetable broth instead of water and consider adding more root vegetables like parsnips or turnips to maintain that fulfilling comfort. Is sauerkraut safe for pets? It’s best to avoid giving sauerkraut to pets, as the high sodium content can be harmful. If your furry friend happens to sneak a small piece, they might be okay, but it’s recommended to stick with pet-friendly foods to keep them happy and healthy! Warm Your Soul with Authentic Polish Sauerkraut Soup Discover the comforting flavors of Polish Sauerkraut Soup, also known as Kapusniak, featuring tender pork ribs and tangy sauerkraut. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hr 15 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: PolishCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Broth6 cups water Essential for creating the rich base of the soup.1 lb pork ribs Provides rich flavor and tenderness; substitute with chicken for a lighter taste.For the Vegetables2 tbsp avocado oil Perfect for sautéing; can be replaced with olive oil.1 medium onion Minced, adds sweetness and depth; use shallots for a milder flavor.1 medium carrot Grated, contributes natural sweetness; chopped celery can be a great replacement.3 medium potatoes Cubed, adds heartiness; sweet potatoes offer a delightful twist.For Flavor1 bay leaf Enhances the soup's flavor complexity; omit if unavailable.2 cups sauerkraut With juices, the key ingredient for tanginess; can substitute with fresh cabbage.¼ tsp cumin Adds earthy notes; try coriander if you need an alternative.½ tsp Italian seasoning Brings in herbal flavors; swap with a mix of dried basil and oregano if necessary.½ tsp smoked paprika Provides a smoky depth; sweet paprika can work if you prefer less smoke.salt Essential for seasoning and enhancing flavors.pepper Essential for seasoning and enhancing flavors.For Servingsour cream Optional but adds creaminess; Greek yogurt makes a good alternative. Equipment Large pot Method Step-by-Step Instructions for Polish Sauerkraut SoupIn a large pot, combine 6 cups of water and 1 pound of pork ribs, bringing it to a gentle simmer over medium heat. Allow the broth to cook for 1 hour, skimming off any foam that forms on the surface. Once done, carefully remove the pork ribs, shred the meat off the bones, and strain the broth through a fine sieve to maintain a clear and flavorful base for your Polish Sauerkraut Soup.In the same pot, heat 2 tablespoons of avocado oil over medium heat. Add 1 minced onion, sautéing it until it becomes translucent, about 5-7 minutes. Then, stir in 1 grated carrot and continue to cook for an additional 5 minutes, allowing the vegetables to soften and develop a golden color.Pour the strained broth back into the pot with the sautéed vegetables, bringing the mixture to a boil. Add in 3 cubed potatoes and 1 bay leaf, then stir in 2 cups of sauerkraut along with its juices. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes are tender yet firm.Once the potatoes are ready, stir in the shredded pork along with ¼ teaspoon of cumin, ½ teaspoon of Italian seasoning, and ½ teaspoon of smoked paprika. Mix in the sautéed vegetables, ensuring everything is well combined. Allow the soup to simmer for an additional 5 minutes.Ladle the comforting Polish Sauerkraut Soup into bowls and finish with a dollop of sour cream for added creaminess, if desired. Nutrition Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg NotesLet the soup cool before storing it in airtight containers, lasting up to four days in the refrigerator or freezing for three months. Tried this recipe?Let us know how it was!
