Kapusniak Recipe: An Easy Polish Soup

Kapusniak is a traditional Polish soup made with sauerkraut, potatoes, and meat, usually pork or sausage. It has a sour and slightly sweet taste, which comes from the sauerkraut, and people often serve it with sour cream or rye bread.

Kapusniak is a hearty and warming dish, perfect for cold winter days. It is almost stew-like in consistency, so it is ideal as a main course rather than a starter. The soup is also popular in Ukrainian cuisine, as common ingredients in Ukrainian and Polish food are similar.

If you want to make this popular Polish soup, you will find many recipes available, and these may differ as people have adapted the recipe over time.

Our kapusniak recipe is easy to make and full of flavour. It uses both pork ribs and bacon to give the soup a hearty, meaty, umami flavour. Here is our simple and tasty kapusniak recipe.

Useful Information

Ingredients for the Kapusniak Recipe

• 1.6 lbs (725g) pork short ribs or pork side ribs
• 2.2 litres of water
• 1 large yellow onion, chopped
• 2 bay leaves
• 2 slices bacon
• 3 large potatoes, peeled and diced into 2-inch chunks
• 28 0z. jar of sauerkraut
• 2 medium carrots, sliced
• 2 garlic cloves, crushed
• 1 tsp dill
• Salt and freshly ground black pepper to taste

How to Make the Kapusniak Recipe

1. Add the pork ribs, bay leaves, and water to a large pot and cover.
2. Bring the water to a boil before reducing the heat and simmering for 45 minutes.
3. While the pork ribs are cooking, put a large frying pan on the hob and add the bacon to cook for three minutes on one side before turning.
4. Then, add the onions and carrots to the pan with the bacon and cook for another four or five minutes until the onions soften.
5. Remove the bacon and vegetables from the pan and set aside.
6. After 45 minutes of cooking, remove the pork ribs from the pot and set aside with the bacon.
7. Add the potatoes, sauteed vegetables, garlic, and sauerkraut to the pot you used to cook the pork ribs, then season with salt and pepper to taste.
8. Bring the pot to a boil, then cover the pan, reduce the heat, and simmer for 20 minutes.
9. Meanwhile, remove the pork meat from the bones and shred the pork and bacon meat into small pieces.
10. Add the shredded meat to the pot with the potatoes and vegetables, and cook for another five minutes.
11. Remove the bay leaves before serving.

Additional Tips

• You might also like to try our recipes for barszcz bialy, krupnik, and zurek.
• If you cannot get hold of pork ribs, you can use alternatives, such as pork chops. You can also use leftover pork meat from a roast dinner to make the kapusniak recipe. Another option is to add extra bacon; about six slices is enough.
• Avoid buying sauerkraut in white wine. Just use the regular sauerkraut that contains cabbage and salt, and add the juices to the soup without rinsing the sauerkraut.
• Add some fresh cabbage or parsley to give the kapusniak recipe a fresher flavour.
• In some recipes for the Ukrainian version of the soup, a teaspoon of allspice is added.
• If you want to thicken the soup’s broth, mix a tablespoon of all-purpose flour with a little water, and then add to the soup mixture and stir.