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Kapusniak
Hearty Polish sauerkraut soup with pork ribs and root vegetables — tangy, savoury and very warming. Simmering the ribs in the stock first and shredding the meat back in afterward builds a rich, meaty base for the whole soup.
Total time
100 min
Prep
15 min
Cook
85 min
Difficulty
easy
Cuisine
Polish
Ingredients
400gpork spare ribs
400gsauerkraut, rinsed and drained
2carrots, diced
1parsnip, diced
1onion, diced
2potatoes, diced
2 tbsptomato paste
1 tspcaraway seeds
2Lpork or chicken stock
Instructions
1
Simmer ribs in stock 45 minutes. Remove, shred meat off bone, return meat to stock.
2
Add vegetables and sauerkraut. Simmer 30 minutes.
3
Stir in tomato paste and caraway seeds. Cook 10 more minutes.
4
Season. The soup should be tangy from the sauerkraut.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
64
Protein
2.3g
Fat
0.4g
Carbs
14.4g
Fiber
5.5g
Sodium
689mg
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