KapusniakSauerkraut and Pork Soup
Kapusniak is a sauerkraut and pork soup with potato, carrot, onion, bay, and allspice, served here with sour cream and dill.
Prep
20m
Cook
1h 50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 700gPork Shoulder (whole)
- 2lWater
- 450gSour Cabbage (drained)
- 450gPotato (peeled and diced)
- 160gCarrot (julienned)
- 150gOnion (finely chopped)
- 2pcsBay Leaf
- 2gAllspice
- 12gSalt
- 2gBlack Pepper
- 25mlSunflower Oil
Serving
- 180gSour Cream
- 12gFresh Dill (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork shoulder and water in a large pot and bring to a gentle simmer. Skim away any foam.
- 02
Add the bay leaves and allspice, then simmer until the pork shoulder is tender.
- 03
Remove the pork, let it cool slightly, then cut or shred it into bite-size pieces and return it to the pot.
- 04
Add the potato and cook until almost tender.
- 05
Heat the sunflower oil in a skillet over medium heat. Cook the onion and carrot until softened.
- 06
Add the sour cabbage to the skillet and cook for a few minutes so its sharpness mellows slightly, then stir everything into the pot.
- 07
Simmer until the potato is fully tender and the broth tastes balanced. Season with salt and black pepper.
- 08
Spoon the soup into bowls and add sour cream and fresh dill.
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