Description
Kwaśnica is a traditional Polish highlanders soup made with sauerkraut and pork ribs, perfect for warming up during cold winter days. This hearty soup is rich in smoky, sour flavors, making it a beloved comfort food in Poland.
Ingredients
Units Scale
- 1 pound raw pork ribs
- 1/2 pound smoked pork ribs
- 1/4 pound smoked bacon, diced
- 4 cups sauerkraut, roughly chopped
- 4 cups water
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 cup dried forest mushrooms, soaked in warm water
- 2 bay leaves
- 5 allspice berries
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare the Broth: In a large pot, combine the raw pork ribs, smoked pork ribs, smoked bacon, and water. Bring to a boil, then reduce the heat and simmer for 30 minutes, skimming any foam that rises to the surface.
- Add Aromatics: Add the onion, garlic, bay leaves, allspice, and caraway seeds to the pot. Simmer for another 30 minutes.
- Add Sauerkraut and Mushrooms: Stir in the sauerkraut and soaked mushrooms (with soaking water). Continue to simmer for 20 minutes.
- Add Potatoes: Add the diced potatoes to the pot and cook for an additional 20 minutes, or until the potatoes are tender.
- Season: Stir in the dried marjoram, and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with hearty rye bread.
Notes
Adjust the sourness by adding more or less sauerkraut juice.
For a creamier texture, blend a portion of the soup before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Cuisine: Polish
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g