🥣 Kapuśniak (sauerkraut soup)
Kapuśniak is a hearty Polish soup of sauerkraut simmered with pork, potatoes, carrot, onion and bay leaf. The sauerkraut gives the broth a pleasantly sour, tangy flavour, balanced by the richness of the meat and the softness of the potatoes. It is a warming winter dish, served hot in deep bowls.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g pork ribs or shoulder
- 500 g sauerkraut, chopped
- 4 potatoes, diced
- 1 carrot, diced
- 1 onion, chopped
- 2 bay leaves, 3 allspice berries
- 1 tbsp oil, salt, black pepper
Method
- Cover the pork with 2 litres of water, add bay leaves and allspice and simmer for 50 minutes, skimming the foam.
- Meanwhile fry the onion and carrot in the oil until soft.
- Add the sauerkraut and the vegetables to the broth and simmer for 20 minutes.
- Add the potatoes and cook for another 20 minutes until tender.
- Take out the meat, cut it into pieces, return it to the pot and season with salt and pepper.
How to make it lighter
- Use lean pork and skim the fat off the chilled broth.
- Load the soup with more sauerkraut and carrot and fewer potatoes.
- A big bowl is filling on its own; no heavy sides are needed.
History
Sauerkraut soups are traditional across Central and Eastern Europe, and kapuśniak is a classic of Polish home cooking, made in many regional and family versions. It is especially popular in autumn and winter.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Kapuśniak (sauerkraut soup) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →