“Kapusta” – A Hearty Polish Sauerkraut Soup from Grandma’s Kitchen
In our home for Kapusta Polish Sauerkraut Soup, you didn’t have to say “sauerkraut soup.” You just said “Kapusta” – and everyone knew exactly what you meant.
It wasn’t just a dish. It was an event. When Grandma Emilka made Kapusta, the whole house smelled like smoky ribs, bay leaves, and fermented cabbage. This soup meant comfort, warmth, and the promise of a full table and happy bellies.
There were always two courses at Grandma’s for dinner. First: soup. Always. Second: potatoes with something meaty – or, if it was a Friday, maybe herring with onions. But that first course? It was the real heart of lunch. And when Kapusta was on the menu, it needed no explanation.
What is “Kapusta”?
Kapusta is a traditional Polish sauerkraut soup (kapuśniak), but in many Polish homes – like mine – we just called it “kapusta.” Not the vegetable, not the side dish, but the soup. Hot, smoky, sour, filling, and full of flavor.
It was always served with a scoop of mashed potatoes right on the plate next to the soup – not in a separate bowl. And for the grown-ups? A spoonful of crispy bacon or pork cracklings (skwarki) on top made it even better.
Ingredients:
- ~1.5 lbs (700 g) smoked pork ribs (you can also use pork neck bones)
- 1 large carrot, cut into chunks
- 1 parsley root or parsnip, halved
- 1 leek, thinly sliced
- 2 bay leaves
- 5-6 whole allspice berries
- ~1.5 lbs (700 g) sauerkraut, chopped (not too finely)
- Salt and pepper, to taste
- Optional: a pinch of marjoram
- Optional topping: crispy bacon bits or pork cracklings
Here is a short video on how I make Kapusta Polish Sauerkraut Soup:
Instructions:
- Make the broth:
In a large pot, add smoked ribs (or bones), carrot, parsley root, leek, bay leaves, and allspice. Cover with cold water (about 2 quarts / 2 liters). Bring to a boil, skim off any foam, then reduce heat and simmer gently for about 1 hour. - Add the sauerkraut:
After the broth has cooked down and the meat is tender, add the chopped sauerkraut. Don’t rinse it – you want that briny, sour flavor. Add it generously – this soup is about the cabbage. Simmer everything together for another 40 minutes or until the cabbage is soft and everything is deeply flavored. - Season to taste:
Add salt and pepper as needed. You can also add a clove of garlic or a pinch of marjoram if that’s how your family made it. - Serve:
Ladle the soup into shallow plates and add a scoop of mashed potatoes right onto the same plate. For extra flavor (and authenticity), sprinkle crispy bacon or pork cracklings on top. Heaven.
Why We Still Make Kapusta
Even now, living in a world of fast food and frozen meals, I still cook Kapusta the way Grandma did. It’s not just about the taste – it’s about remembering. It’s about honoring the meals that raised us, the women who stood over the stove, and the flavors that made our childhoods.
If you grew up with Polish roots – whether in Warsaw or Wisconsin – chances are you know this soup. And if not? This is your invitation to taste something real.
Smacznego, friends. And don’t forget the potatoes.
Tip for Modern Cooks Abroad:
If you can’t find smoked ribs, try smoked ham hocks, smoked pork neck bones, or even a bit of smoked bacon. Sauerkraut is often available at European or Eastern European stores – just look for one without vinegar in the ingredients.
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