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Kapuśniak Sauerkraut Soup

  • Author: Polish Housewife
  • Category: Soup
  • Cuisine: Polish


A traditional soup of preserved cabbage (sauerkraut), mushrooms, and rib meat!



  • 1 pound sauerkraut
  • 4 cups beef broth or 4 cups water and 2 Knorr beef bullion cubes
  • 2 pounds pork spareribs
  • 2 bay leaves
  • 8 peppercorns
  • 2 medium carrots, diced
  • 2 ounces dried mushrooms (optional)
  • 2 tablespoons sugar


  1. Rinse and drain the sauerkraut
  2. In a large pot, add the broth, spareribs, bay leaves, peppercorns, carrots, and dried mushrooms (fresh chanterelles were in the market so I sliced 2 cups and used them instead. I think this was also easier than retrieving the dried, cooked mushrooms for slicing)
  3. Cook, uncovered, for 1 1/2 hours
  4. Remove the mushrooms and cut them into strips. Return them to the pot and add 4 more cups of water
  5. Melt sugar over medium heat until it colors and caramelizes. Add the sauerkraut and the caramelized sugar to the pot, cover and cook for 30 minutes
  6. Remove the ribs from the pot, pull the meat off the bones and slice into bite-sized strips; return to soup.
  7. It’s ready to serve