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Hearty Polish Kapusniak (Sauerkraut Soup) with Pork

A close-up of a white bowl filled with steaming sauerkraut soup, featuring chunks of meat, potatoes, and topped with fresh dill.
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This recipe presents an authentic Polish Kapusniak, a comforting and hearty sauerkraut soup featuring tender pork and potatoes. It balances the tang of sauerkraut with savory depth, making it a perfect, satisfying meal for cold weather.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound pork shoulder, cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 pound sauerkraut, drained and rinsed lightly (or use unrinsed for more tang)
  • 2 medium potatoes, peeled and diced
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon caraway seeds (optional)
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional, for a richer soup)
  • Fresh dill, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork cubes with salt and pepper. Brown the pork on all sides, working in batches if necessary. Remove the pork and set it aside.
  2. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Return the pork to the pot. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
  4. Add the drained sauerkraut, diced potatoes, bay leaf, marjoram, and caraway seeds (if using). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 to 75 minutes, or until the pork is very tender.
  5. Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper. If you desire a creamier texture, stir in the heavy cream during the last 5 minutes of cooking. Do not boil after adding cream.
  6. Ladle the hearty sauerkraut soup into bowls. Garnish generously with fresh chopped dill before serving.

Notes

  • For a more traditional flavor, skip rinsing the sauerkraut to keep its full sour profile. If you prefer less tang, rinse it well under cold water.
  • You can substitute the pork shoulder with smoked kielbasa sausage for a different, but equally delicious, savory sauerkraut soup flavor. Brown the sausage slices before adding them back in with the broth.
  • This soup pairs well with a glass of dry Riesling to complement the tanginess.

Nutrition

Find it online: https://www.unfoldrecipes.com/sauerkraut-soup-polish-kapusniak-recipe/