Description
A traditional Polish winter soup featuring the bold, tangy flavor of sauerkraut balanced with smoky kielbasa and ribs. Hearty, warming, and naturally low-carb.
Ingredients
Scale
- 2 cups sauerkraut, drained and rinsed
- 1 lb smoked kielbasa, sliced into rounds
- 1 lb smoked pork ribs, cut into pieces
- 2 medium carrots, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dried mushrooms, soaked and sliced
- 6 cups beef broth or water
- 1 bay leaf
- 1 tsp black peppercorns
- 2 tbsp vegetable oil
- Salt to taste
- Fresh parsley for garnish
Instructions
- Soak the dried mushrooms in hot water for 20 minutes. Strain the mushrooms but reserve the soaking liquid.
- Heat vegetable oil in a large pot over medium heat. Sauté the diced onions and carrots until the onions are translucent and soft.
- Add the sliced kielbasa and smoked ribs to the pot. Brown the meat on all sides to develop a rich flavor.
- Stir in the rinsed sauerkraut and minced garlic. Cook for 5 minutes, stirring occasionally to prevent sticking.
- Pour in the beef broth and the reserved mushroom soaking liquid. Add the sliced mushrooms, bay leaf, and peppercorns.
- Bring the soup to a boil, then immediately reduce the heat to low. Cover partially and simmer for 45 to 60 minutes.
- Remove the bay leaf and peppercorns. Taste the broth and add salt or black pepper if needed.
- Ladle into bowls and garnish with fresh parsley or a dollop of sour cream.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Polish