Kapusniak

About Kapusniak

Kapusniak is a traditional soup originating from Poland, known for its rich and hearty flavors. The name "Kapusniak" comes from the Polish word "kapusta," which means cabbage, the star ingredient of this soup. This soup is beloved in many Central and Eastern European countries, with each region offering its unique twist on the recipe. Kapusniak typically combines sour cabbage, also known as sauerkraut, with a variety of meats and vegetables, making it a comforting dish, especially during the cold winter months. This soup has been a staple in Polish homes for centuries, with its origins traced back to the necessity of using preserved ingredients to survive harsh climates.

Ingredients

• Sauerkraut - 500g
• Pork Ribs - 700g
• Smoked Bacon - 200g
• Potatoes - 3 medium
• Carrot - 1 large
• Onion - 1 medium
• Garlic - 2 cloves
• Caraway Seeds - 1 teaspoon
• Bay Leaf - 2
• Allspice - 5 beads
• Salt - to taste
• Black Pepper - to taste
• Vegetable Oil - 1 tablespoon
• Water - 2 liters
• Fresh Dill - for garnish

Preparation

Preparing the Ingredients

Begin by rinsing the sauerkraut under cold water to remove excess sourness, then set it aside to drain. Peel and dice the potatoes, slice the carrot, and finely chop the onion and garlic. Smoked bacon should be diced into small pieces.

Cooking the Pork Ribs

In a large pot, place the pork ribs and add enough water to cover them. Bring to a boil, skimming off any foam that rises to the surface, which helps keep the soup clear. Add the bay leaves and allspice beads for extra flavor.

Sautéing the Vegetables

In a separate pan, heat the vegetable oil and sauté the onion and garlic until golden brown. Add the smoked bacon and continue to cook until the bacon turns crispy. Stir in the sliced carrot and caraway seeds, then transfer everything to the pot with the pork ribs.

Cooking Process

Simmering the Soup

Add the drained sauerkraut and diced potatoes to the pot. Pour in 2 liters of water and stir well. Let the soup simmer on low heat for approximately 2 hours, or until the pork ribs are tender and the flavors have melded together.

Adjusting Seasonings

Taste the soup and season with salt and black pepper to your preference. Ensure the sauerkraut retains a slight bite for texture.

Serving Suggestions

Once the cooking timer finishes, serve the Kapusniak hot, garnished with freshly chopped dill. This soup pairs well with rustic bread or freshly baked rolls. Enjoy Kapusniak as a main dish that provides warmth and comfort on a chilly day.