Main CourseSoupDinner

Kapuśniak (Polish Sauerkraut Soup)

Name: Kapuśniak (Polish Sauerkraut Soup)
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: polish
Ingredients: 500 g pork shoulder cut into 2.5 cm cubes; 500 g sauerkraut rinsed and squeezed dry; 1 pcs yellow onion chopped; 2 pcs carrot peeled and diced; 1 pcs celery stalk diced; 2 pcs potato peeled and diced; 100 g bacon diced; 1,000 g beef broth; 2 tbsp tomato paste; 2 pcs bay leaf; 4 pcs allspice berry; 1 tsp dried marjoram; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

Warm your soul with Kapuśniak, a robust Polish sauerkraut soup featuring succulent pork shoulder, tangy fermented cabbage, and hearty vegetables. Each spoonful delivers a comforting blend of savory broth, aromatic spices, and a delightful textural contrast from crispy bacon, making it a perfect dish for chilly evenings.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 6
Difficulty: Medium
Per serving: 381 kcal

Gluten-free

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpork shoulder, cut into 2.5 cm cubes
500 gsauerkraut, rinsed and squeezed dry
1 pcsyellow onion, chopped
2 pcscarrot, peeled and diced
1 pcscelery stalk, diced
2 pcspotato, peeled and diced
100 gbacon, diced
1,000 gbeef broth
2 tbsptomato paste
2 pcsbay leaf
4 pcsallspice berry
1 tspdried marjoram
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

Dutch oven · Slotted spoon · Cutting board · Chef's knife · Measuring spoons · Measuring cups · Paper towels (optional)

The method

Step by step

1
Dice the bacon into small pieces.
About 3 min
Cook’s note: Smaller pieces of bacon will render more fat and become crispier, adding a better texture to the soup.
2
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until it is golden brown and crispy.
About 8 min
Cook’s note: Render the bacon slowly to extract maximum flavor and fat, which will be used to brown the pork and sauté the vegetables.
3
Using a slotted spoon, remove the crispy bacon bits from the pot and set them aside on a paper towel-lined plate to drain, leaving the rendered bacon fat in the pot.
About 1 min
4
Cut the pork shoulder into 1-inch (2.5 cm) cubes and pat them thoroughly dry with paper towels.
About 5 min
Cook’s note: Drying the pork is crucial for achieving a good sear and browning, which develops deep, savory flavors.
5
Increase the heat to medium-high and add the pork shoulder cubes to the pot in a single layer, working in batches if necessary to avoid overcrowding.
About 7 min
Cook’s note: Do not overcrowd the pot; this will lower the temperature and cause the pork to steam rather than brown, preventing a flavorful crust from forming.
6
Sear the pork on all sides until deeply browned, then remove the browned pork from the pot and set it aside.
About 7 min
Cook’s note: A good sear creates a rich fond (browned bits) at the bottom of the pot, which will add immense flavor to the soup as it deglazes.
7
Reduce the heat to medium. Add the chopped yellow onion, sliced carrots, and diced celery stalk to the pot with the remaining bacon fat.
About 2 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as the vegetables cook; this deglazes the pot and incorporates all the delicious flavors.
8
Sauté the vegetables, stirring occasionally, until they are softened and the onion is translucent, about 5-7 minutes.
About 7 min
9
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor and color.
About 1 min
Cook’s note: Cooking tomato paste briefly helps to caramelize its sugars, intensifying its savory notes and reducing any raw tomato flavor.
10
Return the browned pork to the pot. Add the sauerkraut (drained and rinsed if you prefer less tang), beef broth, bay leaves, allspice berries, dried marjoram, salt, and black pepper.
About 2 min
Cook’s note: Rinsing the sauerkraut can reduce its acidity, allowing other flavors to shine. Adjust based on your preference for tanginess.
11
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the pork is fork-tender.
About 1 hr
Cook’s note: A slow, gentle simmer is key to tenderizing the pork without drying it out, allowing the flavors to meld beautifully.
12
Peel and cube the potatoes into 1-inch (2.5 cm) pieces.
About 5 min
13
Add the cubed potatoes to the pot and continue to simmer, covered, for another 15-20 minutes, or until the potatoes are tender when pierced with a fork.
About 20 min
Cook’s note: Adding potatoes later prevents them from becoming mushy during the long cooking process.
14
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
About 1 min
Cook’s note: Seasoning at the end allows you to account for the saltiness of the broth and sauerkraut, ensuring a perfectly balanced flavor.
15
Ladle the hot Kapuśniak into individual serving bowls.
About 1 min
16
Garnish each serving generously with the reserved crispy bacon bits and freshly chopped parsley before serving.
About 1 min
Cook’s note: The crispy bacon adds a delightful textural contrast and smoky flavor, while fresh parsley brightens the dish.

Per serving

Nutrition

21%Score

Calories: 381.4kcal
Protein: 25.1g
Carbs: 18.9g
Fat: 22.8g
Fibre: 5.1g
Sugar: 5.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This hearty Kapuśniak pairs wonderfully with a slice of crusty rye bread to soak up the flavorful broth. For a lighter meal, serve it with a simple green salad. Consider a dry white wine or a crisp lager to complement the tangy sauerkraut.

Storage

Store leftover Kapuśniak in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if the soup is too thick.