Traditional Polish Sauerkraut Soup (Print Version)
# Ingredients:
→ Meat and Base
01 -
Raw pork ribs (1 pound)
02 -
Smoked pork ribs (½ pound)
03 -
Smoked bacon, diced (¼ pound)
04 -
Sauerkraut, roughly chopped (4 cups)
05 -
Water (4 cups)
→ Vegetables and Aromatics
06 -
Large onion, diced
07 -
Garlic cloves, minced (2)
08 -
Medium potatoes, peeled and diced (3)
09 -
Dried forest mushrooms (1 cup)
→ Seasonings
10 -
Bay leaves (2)
11 -
Allspice berries (5)
12 -
Caraway seeds (1 teaspoon)
13 -
Dried marjoram (1 teaspoon)
14 -
Salt and pepper to taste
15 -
Fresh parsley for garnish
# Instructions:
01 -
Combine raw pork ribs, smoked ribs, bacon, and water in a large pot. Bring to boil, reduce heat, and simmer for 30 minutes. Skim off any foam.
02 -
Add onion, garlic, bay leaves, allspice, and caraway seeds. Simmer for another 30 minutes.
03 -
Add sauerkraut and soaked mushrooms with their liquid. Simmer for 20 minutes to combine flavors.
04 -
Add diced potatoes and cook until tender, about 20 minutes. Stir in marjoram and season with salt and pepper.
05 -
Ladle into bowls, garnish with fresh parsley, and serve hot with rye bread.
# Notes:
01 -
Traditional Polish highlander soup
02 -
Can adjust sourness by adding more or less sauerkraut juice
03 -
Optional: blend portion of soup for creamier texture