Kapuśniak z kiszonej kapusty

Ingredients · 6 servings

• 800 gSauerkraut, rinsed, brine reserved, roughly chopped
• 700 gPork rib, cut into sections
• 180 gSmoked bacon, diced
• 500 gPotato, peeled and diced
• 150 gCarrot, diced
• 120 gOnion, diced
• 2Bay leaf
• 6Allspice berry
• 1 tspCaraway seed
• 2 tspSalt
• ½ tspBlack pepper, ground
• 2.4 LWater

Equipment

stovetop, large pot, bowl, chef's knife, cutting board, ladle, wooden spoon, skimmer, tongs, measuring spoon, fork, soup bowl

Instructions

1. 1
   Mise En Place

   Gather and measure all ingredients; set out a large pot, bowl, knife, cutting board, ladle, spoon, skimmer, tongs, and measuring spoons. · 15 min

   What to look for: All ingredients are measured, cut, and within reach.

2. 2
   Simmer Pork Ribs

   Cover pork ribs with water in the pot, bring to a gentle boil, then skim foam as it rises to keep the broth clear. · 10 min

   What to look for: Foam gathers on the surface and is removed before it clouds the broth.

3. 3
   Add Aromatics

   Add carrot, onion, bay leaf, and allspice berries, then simmer gently until the rib meat begins to loosen. · 35 min

   When it is done: Pork rib meat should reach 63°C / 145°F internally before shredding later.

4. 4
   Add Smoked Bacon

   Add diced smoked bacon and keep the soup at a quiet simmer for 20 minutes so the smoke seasons the broth. · 20 min

   What to look for: Small fat droplets appear on the surface and the broth smells smoky.

5. 5
   Prepare Sauerkraut

   Rinse sauerkraut briefly, reserve some brine, chop it roughly, and add it to the pot without pressing out every drop. · 5 min

   What to look for: The sauerkraut is shorter, still juicy, and spreads through the broth.

6. 6
   Cook Potatoes

   Add diced potatoes and simmer 25-30 minutes until they are soft enough to crush easily against the side of the pot. · 30 min

   What to look for: Potato edges look tender and the soup is lightly thickened.

7. 7
   Season And Shred

   Season with caraway seed, salt, and black pepper, remove bay leaves, pull pork from the ribs, shred the meat, and return it to the soup. · 10 min

   When it is done: Pork should be tender, bone-free in the soup, and at least 63°C / 145°F internally.

8. 8
   Adjust Sourness

   Taste the soup and add reserved sauerkraut brine a little at a time until the sourness is bright but balanced. · 3 min

   What to look for: The broth tastes tangy, smoky, and well salted without harsh acidity.

9. 9
   Serve Hot

   Serve the kapuśniak hot in bowls, with shredded pork and potatoes evenly distributed; leftovers taste deeper the next day. · 2 min

   What to look for: Each bowl has clear broth, sauerkraut strands, potatoes, bacon, and pork.