kapuśniak
a recipe for sauerkraut, pork ribs, and potatoes soup, topped with plenty of dill and parsley
Kapuśniak
Serve: ~6 portions
Ingredients
700g pork ribs
1 white onion
1 carrot
1 parsley root
2 garlic cloves
1 tomato
40g tomato paste
2l cold water
400g sauerkraut
4 large potatoes
3 bay leaves
a pinch of marjoram
3 allspice berries
5 black peppercorns
a bunch of fresh dill and parsley
sea salt
Extra note:
I recommend preparing the kapuśniak a day before serving, as this allows the flavors and ingredients to fully blend.
There are two main types of potatoes: starchy and waxy. Starchy potatoes have a higher starch content, which causes them to break down more easily when cooked, while waxy potatoes are low in starch and hold their shape well in soups. When selecting potatoes, opt for the waxy variety.
For the best flavor, try fermenting your own sauerkraut. All you need is a head of white cabbage, sea salt, and a little patience. Start by shredding the cabbage thinly, or use a mandolin for even slices. Weigh the cabbage and add 2% of its weight in salt, then massage it in to release the juices. Pack the cabbage tightly into a jar, ensuring the liquid covers it, and let it ferment over time.
If you prefer to buy sauerkraut, be sure to taste it before adding it to your soup. It can sometimes be quite salty, so you may need to adjust the salt in your kapuśniak accordingly.
Method
Vegetables
Brunoise a whole onion.
Grate one carrot and one parsley root using the large holes on a grater.
Mince two garlic cloves.
Cut the tomato into large chunks, leaving the skin on.
Peel the potatoes and cut them into large pieces.
Meat
If you purchased a whole piece of meat that’s only been trimmed, flip it over to expose the bones, then use a sharp knife to cut between them.
Heat a tablespoon of vegetable oil in a large pot. Once the oil is hot, add the meat and brown both sides of the ribs, as shown below.
Soup
Add the tomato paste, then stir in the grated carrots, parsley root and minced garlic with the browned ribs.
Pour in 2 liters of cold water to cover the meat and vegetables, then add the bay leaves, black peppercorns, allspice and a generous amount of fresh parsley.
Bring the pot to a boil, then cover it with the lid slightly ajar. Reduce the heat to low and cook for about an hour. Next, add the sauerkraut (no need to drain it), tomatoes, cut potatoes, and marjoram. Continue cooking until the potatoes and meat are tender.
Taste the kapuśniak and season it with plenty of black pepper and salt.
Serving
Reheat the soup until hot, then serve the kapuśniak topped with fresh dill, parsley, and a sprinkle of freshly ground pepper.
