Kwaśnica
Kwaśnica: Podhale highlanders' sauerkraut soup with smoked pork ribs and potatoes
Ask for soup in a Zakopane karczma and the answer is nearly always kwaśnica, the sour, smoky broth of the Tatra highlanders, ladled from a big pot with smoked pork ribs on the bone and a bowl of boiled potatoes alongside. Unlike most cabbage soups, the base here is the fermented sauerkraut juice itself, so it is sharper and lighter, warmed by allspice, caraway and a whiff of garlic. Skiers and shepherds alike swear by it after a cold day on the slopes. Too many cooks rinse the sauerkraut, which washes away the very sourness the soup is named for. If yours is very harsh, taste and loosen it with water instead. Chef's tip: simmer the ribs on their own first, so the broth is rich and smoky before the cabbage goes in and the meat is falling off the bone by the end.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the soup
- 1 ¾ lb smoked pork ribscut into single ribs
- 8 ¼ cups watercold
- ⅓ oz dried porcini or wild mushrooms (optional)
- 2 tbsp vegetable oil
- 1 onionfinely chopped
- 1 carrotgrated
- 1 ¾ lb sauerkraut, with its juiceroughly chopped, not rinsed
- 3 garlic clovescrushed
- 1 tsp caraway seeds
- ½ tsp black pepperfreshly ground
- 1 tsp saltto taste
To serve
- 2 lb starchy potatoespeeled
- 2 tbsp fresh dill (optional)chopped
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Method
0/7 doneStep 1: Put the 1 ¾ lb smoked pork ribs in a large pot with the cold 8 ¼ cups water, 3 bay leaves, 6 allspice berries and ⅓ oz dried porcini or wild mushrooms. Bring to a boil over a high heat, skimming off the grey foam as it rises.
10 minStep 2: Lower to a gentle simmer, partly cover and cook for 45 minutes, until the meat starts to shrink back from the bones.
45 minStep 3: Meanwhile heat the 2 tbsp vegetable oil in a frying pan over a medium heat and fry the 1 onion and 1 carrot for 8 minutes, until soft and lightly golden.
8 minStep 4: Add the 1 ¾ lb sauerkraut, with its juice and all its juice, the fried vegetables, 3 garlic cloves and 1 tsp caraway seeds to the pot. Simmer for 40 minutes more, until the cabbage is soft and the rib meat pulls easily off the bone (well above 160°F).
40 minStep 5: Meanwhile boil the 2 lb starchy potatoes in salted water for 20 minutes, until tender; drain and keep warm.
20 minStep 6: Season the soup with ½ tsp black pepper, taste, and add 1 tsp salt only if needed; smoked ribs and sauerkraut are often salty enough. If it is too sour, add a little hot water.
2 minStep 7: Serve in deep bowls with a rib or two in each, the potatoes on the side or in the bowl, and 2 tbsp fresh dill on top.
2 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 22 g
- Carbs
- 35 g
- Fat
- 22 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kwaśnica take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
- What can I use instead of onion?
- 2 shallots per onion.
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