Sauerkraut Soup Recipe 

This hearty Polish sauerkraut soup, also known as kapusniak, will warm you up. It's easy to tailor to your taste and ideal for chilly days. 

6 cup water 1 pounds pork ribs 2 tablespoon olive oil ⅓ cup onion finely diced ½ cup carrot large grated 3 medium potatoes about 8 ounces cubed 2 bay leaf 2 cup sauerkraut with its juices ¼ teaspoon caraway seeds ½ teaspoon dried majoram ½ teaspoon garlic powder ½ teaspoon smoked paprika 1 tablespoon tomato paste from the tube kosher salt to taste black pepper



Put pork ribs in a large pot of water to boil. Allow 45-60 minutes of cooking. Use two forks to shred cooked meat, removing bones. 

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Sieve the broth and set aside. Cook carrot for 5 minutes after sautéing onion in oil until translucent. 

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Black pepper, paprika, caraway, marjoram, and garlic. Cook 30 seconds, stirring. Add tomato paste, cook 30 seconds.

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Put potatoes and bay leaves in strained broth. Simmer 12-15 minutes to tenderise potatoes.

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Add sauerkraut, juices, cooked vegetables, and spices to the pot. Cook for 25 minutes to release sauerkraut juices and aromas.

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Cook the pork for an additional five minutes after adjusting the seasoning. Throw away the bay leaves. 

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Take the dish off the heat, ladle it into bowls, decorate it with sour cream if you like, and serve it as soon as possible.

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