| Prep: 30 mins | Cook: 1 hour – 1.5 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 7g | 20g |
| sugars | fibre | protein | salt |
| 6g | 4g | 22g | 1.8g |
Why I Love Polish Kapuśniak z kiszonej kapusty
When I first encountered the traditional Polish recipe — Kapuśniak z kiszonej kapusty, at a friend’s family gathering, I was simply bowled over. Its striking combination of fermented sauerkraut with bits of substantial pork shoulder and an array of earthy vegetables cooked slowly in a hearty broth reminded me insanely of the slow-cooked dishes we often prepare here in the South, particularly Brunswick stew or a low-country boil.
The Merger of Flavors
One of the reasons I’ve fallen in love with Kapuśniak z kiszonej kapusty so hard is the beautiful blend of flavors it brings to the table. The broth’s silky embrace with the sauerkraut creates an irresistible richness,
and the pork infuses the dish a depth of flavor that I just couldn’t resist. Vegetables such as carrots, parsnips, and onions harmoniously mingle with the spices, creating a symphony that is both complex and comforting in the most magical way.
I can’t help but appreciate how this recipe mirrors the charm of my Southern heritage, putting humble, widely available ingredients at the very forefront while focusing on a slow, meticulous simmer that does all the real work.
Inspiring Chefs
Even though I wasn’t introduced to Kapuśniak z kiszonej kapusty through a renowned chef, I now find myself incredibly drawn to Polska Foods’ take on this classic recipe. They emphasize the importance of marjoram and caraway seeds, optional ingredients in this recipe, that I’ve found genuinely elevate the whole dish to a new level. This hearty soup has definitely captured my heart and I am in full anticipation of the the joy it’ll bring to your table very much like it does for me every time.
Personally, I love serving this soup with some fresh crusty bread and a side salad for a complete, satisfying meal. However, if you’re looking for pairing it with a main course, it goes wonderfully with roasted pork loin or grilled chicken, ensuring your meal is deliciously rounded.
What You’ll Need
- 1 medium-sized jar of fermented sauerkraut (approximately 32 ounces)
- 8 cups of beef or vegetable broth
- 1.5 pounds of pork shoulder or sausage
- 2 medium-sized white onions, diced
- 3 cloves of garlic, minced
- 2 large carrots, peeled and grated
- 2 large parsnips, peeled and grated
- 3 medium-sized potatoes, cubed
- 2 bay leaves
- 5 whole allspice berries
- 1 teaspoon of caraway seeds (optional)
- 1/2 teaspoon of black pepper, ground
- 1/2 teaspoon of marjoram (optional)
- 2 tablespoons vegetable oil for frying
- Salt to taste
Method
Step One
First, take a large pot and pour in the vegetable oil. Once heated, add the onions and garlic, and fry until they are golden brown.
Step Two
Dice your pork shoulder, or if you are using sausage, slice it into bite-sized pieces. Add this to the pot and continue to fry until the meat is well browned.
Step Three
Add the grated carrots, grated parsnips, and cubed potatoes to the pot. Stir and let it cook for 5-7 minutes.
Step Four
Now, it’s time to add the fermented sauerkraut along with its brine. After adding the sauerkraut, add the beef or vegetable broth, then the bay leaves, whole allspice berries, caraway seeds if using, pepper, marjoram if using, and salt to taste. Stir everything together.
Step Five
Bring the soup to a boil, reduce heat and let it simmer for about an hour, occasionally stirring. The pork should be tender and the flavors well combined.
Step Six
After the soup is done simmering, check for seasonings and adjust if needed. Let it cool a bit before serving. Enjoy your hot and hearty Kapuśniak z kiszonej kapusty!
