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Kapuśniak (sauerkraut soup)

A sour sauerkraut soup cooked on smoked pork belly, with potatoes and caraway. Warming on a cold day.

  • Serves 6
  • Prep 20 min
  • Cooking 1 h 30 min

Ingredients

  • 500 g sauerkraut
  • 250 g smoked pork belly (half a slab)
  • 2 litres water
  • 4 potatoes
  • 1 carrot
  • 1 parsnip or parsley root
  • 1 onion
  • 2 garlic cloves
  • 2 bay leaves, 4 allspice berries
  • 1 tsp caraway seeds
  • 1 tsp dried marjoram
  • salt, pepper and a pinch of sugar
  • dill, to serve (optional)

Method

  1. Cut half the pork belly into large cubes and put it in a large pan with the 2 litres of water, the bay leaves and allspice. Simmer for 30 minutes.
  2. Lightly squeeze the sauerkraut, keeping the juice, and chop it. Add it to the pan with the caraway and simmer for 30 minutes.
  3. Peel and dice the potatoes, carrot and parsnip. Add them to the soup and simmer for 20 minutes, until tender.
  4. Finely dice the rest of the pork belly and fry it in a frying pan until the fat runs. Add the chopped onion, soften it, then tip everything into the soup.
  5. Add the crushed garlic and the marjoram. Season with salt, pepper and a pinch of sugar, and add a little of the sauerkraut juice if it isn't sour enough.
  6. Serve hot, with bread, scattered with dill.