📝 About This Recipe
A cornerstone of Polish home cooking, Kapuśniak is a masterclass in balancing deep, smoky richness with a vibrant, fermented tang. This hearty soup features tender smoked meats, earthy root vegetables, and the star of the show: authentic, probiotic-rich sauerkraut. It is the ultimate comfort food for cold winter days, offering a complex 'spicy-sour' profile that only improves the next day.
🥗 Ingredients
The Broth Base
- 1.5 lbs Smoked pork ribs (cut into individual ribs)
- 6 oz Smoked slab bacon (diced into small cubes)
- 10 cups Water (or low-sodium chicken stock)
- 3 pieces Bay leaves
- 5 pieces Allspice berries (whole)
- 8 pieces Black peppercorns (whole)
Vegetables & Ferments
- 2 lbs Sauerkraut (high quality, drained and roughly chopped; reserve the juice)
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and grated)
- 1 medium Parsnip or parsley root (peeled and grated)
- 3 large Yukon Gold potatoes (peeled and cut into 1/2 inch cubes)
- 3 cloves Garlic (minced)
Seasoning & Finish
- 2 tablespoons Dried Marjoram (rubbed between palms to release oils)
- 1 teaspoon Smoked Paprika (for color and depth)
- 1 tablespoon All-purpose flour (for the 'zasmażka' thickening)
- 1 tablespoon Butter (unsalted)
- to taste Salt and freshly ground black pepper
- 1/4 cup Fresh dill (chopped, for garnish)
👨🍳 Instructions
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1
In a large heavy-bottomed stockpot, add the smoked ribs, bay leaves, allspice berries, and peppercorns. Cover with 10 cups of water or stock.
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2
Bring the pot to a boil, then reduce heat to low. Simmer gently, partially covered, for about 60 minutes or until the meat on the ribs is tender and starting to pull away from the bone.
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3
While the broth simmers, prepare the sauerkraut. If it is extremely sour, rinse it once under cold water. Squeeze out the excess liquid (reserve some juice) and chop it into smaller strands so it's easier to eat.
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4
Place the chopped sauerkraut in a separate medium saucepan, add just enough water to cover it, and simmer for 20-30 minutes until softened. Note: Never cook raw potatoes and sauerkraut together, as the acid in the cabbage prevents the potatoes from softening.
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5
In a skillet over medium heat, sauté the diced bacon until the fat has rendered and the bacon is crispy.
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6
Add the diced onion to the bacon fat and sauté until translucent and slightly golden, about 5-7 minutes.
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7
Add the grated carrots, parsnip, and minced garlic to the skillet. Cook for another 5 minutes until the vegetables are softened and fragrant.
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8
Once the rib broth is ready, remove the ribs. Pull the meat off the bones, chop into bite-sized pieces, and return the meat to the pot (discard bones and whole spices if desired).
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9
Add the cubed potatoes to the main stockpot. Simmer for 12-15 minutes until the potatoes are fork-tender.
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10
Add the pre-cooked sauerkraut (and its cooking liquid), the sautéed vegetable/bacon mixture, marjoram, and smoked paprika to the stockpot.
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11
In the same skillet used for the bacon, melt 1 tablespoon of butter. Whisk in 1 tablespoon of flour and cook for 1-2 minutes until it forms a light golden paste (zasmażka). Stir in a ladle of the soup liquid to thin it out, then pour this mixture back into the main pot to give the soup body.
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12
Simmer everything together for a final 10-15 minutes to allow the flavors to marry. Taste the soup; if you want it more sour, add some of the reserved sauerkraut juice.
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13
Season with salt and plenty of black pepper. Stir in half of the fresh dill.
💡 Chef's Tips
Always cook your potatoes in the broth before adding the sauerkraut; the acidity of the cabbage stops potatoes from ever becoming soft. For the best flavor, look for 'refrigerated' sauerkraut in pouches or jars rather than canned, as it contains more complex fermented notes. If you can find Polish 'Kiełbasa', slice and brown it along with the bacon for an even meatier version. Rubbing the dried marjoram between your palms is a traditional technique that 'wakes up' the herb's aromatic oils. Like all cabbage-based stews, this soup tastes significantly better the next day after the flavors have fully matured in the fridge.
🍽️ Serving Suggestions
Serve steaming hot in deep bowls with a thick slice of buttered sourdough or rye bread. Add a dollop of cold sour cream (śmietana) on top to balance the acidity. Pair with a cold Polish Pilsner or a crisp dry white wine like Riesling. Top with an extra sprinkle of fresh dill and cracked black pepper just before serving. Accompany with a side of small boiled potatoes if you want an even heartier meal.