Kapuśniak (Polish sauerkraut soup)

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This hearty Polish soup combines sauerkraut, potatoes and smoked meat into a full-bodied winter soup with a bright, savory taste.

Serves: 4 people

Preparation time: 30 min

Ingredients

• sauerkraut, drained and roughly chopped – 14 oz
• smoked pork ribs or smoked bacon pieces – 10 oz
• water – 6 3/4 cups
• potatoes, diced – 1 lb
• carrot, sliced – 1
• onion, finely chopped – 1
• bay leaves – 2
• caraway seeds – 1 tsp
• paprika – 1 tsp
• butter – 1 1/2 tbsp
• black pepper – 1/2 tsp

Method

1. Melt the butter in a pot and cook the onion for 3 minutes. Add the smoked meat, carrot, sauerkraut, bay leaves, caraway and paprika.
2. Pour in the water and simmer the soup gently for 25 minutes.
3. Add the potatoes and cook for 15 more minutes, until they are soft.
4. If needed, remove the meat from the bones, chop it into smaller pieces and return it to the pot. Season with pepper.
5. Serve the soup hot with rye bread or simply on its own in a deep bowl.