Sauerkraut Soup Kapusniak
Kapusniak is a winter soup that rests on two things: good sauerkraut and smoked meat. Tangy, gently smoky and thickened with millet, it's filling and deeply homely. We only add the sauerkraut once the potatoes are nearly cooked, because acidity keeps potatoes firm for a long time.
- Prep
- 20 min
- Cook
- 1 h 30 min
- Rest
- 15 min
- Total
- 2 h 5 min
- Servings
- 8
- Level
- Easy
- Per serving
- 290 kcal
Ingredients
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What to use instead
Instead of ribs, use smoked pork belly, or chicken legs plus a spoonful of smoked paprika.
Makes: about 3 l, 8 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Make the broth
Cut the ribs between the bones, cover with the cold water and bring to a boil. Skim, add the bay leaves and allspice and simmer gently for 50–60 minutes, until the meat is tender.
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Step 2: Rinse the millet
Rinse the millet several times in hot water until the water runs clear — this removes any bitterness. Add to the broth and cook for 10 minutes.
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Step 3: Add the potatoes
Add the diced potatoes and cook another 10 minutes, until almost tender.
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Step 4: Fry the sauerkraut
Meanwhile, fry the finely chopped onion in the oil for 5 minutes, add the grated carrot and cook 3 minutes more. Add the sauerkraut (rinse and squeeze it first if it's very sour) and cook everything together for 10 minutes, stirring.
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Step 5: Combine and simmer
Tip the sauerkraut mixture into the pot and simmer gently for 15 minutes. Taste and only now add salt — the ribs and sauerkraut already bring plenty.
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Step 6: Finish and rest
Turn off the heat, stir in the crushed garlic and chopped dill and season with pepper. Cover and let it stand for 15 minutes. Serve with sour cream.
Tips & variations
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Tip
Frying the sauerkraut softens its sharp sourness and adds a faint caramel note to the soup.
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Swap
Instead of ribs, use smoked pork belly, or chicken legs plus a spoonful of smoked paprika.
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Variation
Stir in a spoonful of tomato paste with the sauerkraut for a richer, rosier kapusniak.
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Storage
Keeps in the fridge for up to 4 days. The millet thickens it, so add a splash of water when reheating.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 290 kcal | 2,320 kcal |
| Protein | 11 g | 88 g |
| Fat | 18 g | 144 g |
| Carbohydrates | 20 g | 160 g |
Approximate values calculated from standard ingredient data.
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