Polish Sauerkraut Soup (Kapusniak)

Polish Sauerkraut Soup (Kapusniak)

Smoked meat gives this recipe for Polish sauerkraut soup (kapusniak) a terrific flavor. Serve a piping hot bowl with rye bread for a meal in a bowl.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Place ham hocks or ham bone and water in a Dutch oven or other large pot. Bring to a boil, skimming off foam. Add onion, bay leaf, peppercorns , and parsley. Return to a boil, reduce heat to a simmer and cook about 45 minutes, or until meat falls off the bones.
  3. Step 3

    Remove meat from broth, dice and return to the pot with barley, sauerkraut, and caraway seeds, if using. Return to a boil, reduce heat and simmer , uncovered, for an additional 45 minutes.
  4. Step 4

    If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice.
  5. Step 5

    Add salt and pepper to taste. Remove ​the ​ bay leaf .
  6. Step 6

    Serve in heated bowls with hearty rye bread .