Instructions:
Step 1: Simmer the Smoked Meat
Place smoked pork in a large pot and cover with water. Bring to a boil, then reduce to a gentle simmer for 30 minutes to extract smoky flavor into the broth.
Remove meat and let cool slightly. Chop into bite-sized pieces and set aside. Reserve the cooking liquid and add to the broth later.
Step 2: Sauté the Aromatics
In a separate pot over medium heat , warm oil or lard .
Add chopped onion and cook for 5 minutes until translucent and soft.
Stir in minced garlic and cook 1–2 minutes longer until fragrant.
Step 3: Add Vegetables
Toss in carrots, celery, and potatoes , stirring to coat in the aromatics.
Cook for 5 minutes , allowing flavors to develop before adding wet ingredients.
Step 4: Build the Soup Base
Add chopped sauerkraut to the pot.
Pour in broth or reserved meat-cooking liquid , bringing the mixture to a boil.
Step 5: Season & Simmer
Stir in:
Bay leaves
Caraway seeds (if using)
Dried marjoram
Return chopped smoked meat to the pot and season with salt and pepper .
Bring to a simmer, then cover and cook for 45–60 minutes , stirring occasionally, until vegetables are fork-tender and the broth is richly infused.
Step 6: Serve Warm & Hearty
Ladle hot soup into bowls and top with fresh parsley .
Serve with:
. Rye bread or crusty sourdough
. A dollop of sour cream
. Or a side of mustard for dipping
. Each bite brings together:
. Smoky, tender meat pockets
. Tangy, fermented sauerkraut richness
. Sweet, earthy root vegetable depth
. And that classic herb-infused finish
Tips for Success:
. Balance the Sourness: If sauerkraut is overly acidic, rinse lightly under cold water before adding.
. Lard Hack: For deeper flavor, sauté veggies in smoked pork fat instead of oil.
. Add Wine or Vinegar: A splash of white wine or apple cider vinegar brightens the broth.
. Thicken the Soup: Stir in a spoonful of sour cream or a bit of flour-water slurry if desired.
. Make Ahead Magic: This soup improves in flavor overnight—store in the fridge for up to 4 days.
Serving Suggestions:
. Perfect with a dollop of crème fraîche or yogurt for creamy contrast.
. Great with roasted meats, dumplings, or pierogi for a full Polish spread.
. Ideal with a cold drink like kvass, beer, or lemon water .
. Nutritional Information (per serving, makes 6 – approximate):
. (With smoked kielbasa and regular sauerkraut – per bowl)
Calories: ~250 kcal
Protein: ~12g
Carbohydrates: ~20g
Fat: ~12g
Fiber: ~3g
Sugar: ~6g
This Polish Sauerkraut Soup proves that simplicity can still be deeply satisfying. With its smoky broth, tender vegetables, and bold sauerkraut tang—it’s a must-cook for lovers of hearty, traditional comfort dishes.
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