Kwaśnica - highland soup with sauerkraut

Published: May 21st, 2023 - Last updated: November 3rd, 2023

Kwaśnica, this name may not sound familiar to many, but in the world of Polish cuisine, it is a real gem. This is a dish that perfectly fits the characteristics of the dishes of the mountain regions of Poland. At the same time warms the hearts and bellies of many lovers of good food. In this journey through the taste and aroma of sour soup, we will take you to the mountains, where history meets the pleasure of eating.

Kwaśnica is one of the most recognizable dishes not only in the Podhale region but also in the Beskids and Bieszczady Mountains. This unusual sauerkraut soup has a unique taste that can delight anyone who wants to try it. As the name suggests, the taste is rather sour and invigorating, but it is worth trying at least once. It is a soup very similar to cabbage soup named kapuśniak, but what distinguishes it is the highlander way of preparing it.

Ingredients of sour soup

The basic ingredient of sour soup is sauerkraut. This is a specially prepared product that gives the soup a unique taste and sourness. In addition to cabbage, pork is also added to the sour soup, often in the form of ribs or pork neck. Other ingredients may be potatoes, onion, sausage or mushrooms. It all depends on regional traditions and personal preferences.

The original sour soup should be very sour. All ingredients should be permeated with this flavor. Unlike cabbage soup, potatoes are cooked separately and not with the soup. No other vegetables (e.g. carrots) are added to this soup.

The history of kwaśnica

Kwaśnica has its roots in the ancient culinary traditions of people living in difficult and unfriendly areas. Its origins date back to the times when people had to use available ingredients. This dish has been prepared for centuries and passed down from generation to generation. Kwaśnica has become not only a popular and popular dish but also a symbol of highland cuisine.

Is kwaśnica healthy?

In addition to its unique taste, sourdough also has some health benefits. Sauerkraut (not pickled cabbage), which is the main ingredient of sauerkraut, is a natural source of probiotics. The beneficial bacteria contained in pickles have a beneficial effect on the digestive system and may support intestinal health.

Moreover, sour soup also contains a large amount of vitamins and minerals, which makes it a nutritious dish. Here we can distinguish vitamins such as B, C, A, E, K, as well as minerals. These include magnesium, phosphorus, calcium and potassium. These are the elements needed for the functioning of the body. Additionally, it contains fiber, which not only accelerates metabolism but also helps maintain proper body weight. As you can see, sour soup is a real treasure trove of health.

How to prepare sour soup?

Preparing sour soup may require some time and patience, but the result is worth it. The traditional recipe involves careful preparation of sauerkraut and stewing of the meat. It is important that the cooking process is slow so that all the ingredients can combine and give the soup its extraordinary flavor. To make kwaśnica, start by cooking the pork ribs or neck in a large pot until they are tender.

Kwaśnica focuses primarily on sauerkraut as its main ingredient. The basis is a broth made of pork ribs, both raw and smoked. The soup also contains smoked bacon and a delicate mushroom aroma. Spices such as cumin, marjoram, pepper, allspice and bay leaves give it a unique taste. This combination creates an absolutely delicious soup straight from the mountains. Interestingly, the sour soup tastes even better if left for one or two days.

Recipe informations:

Preparation

5 minutes

Total

90 minutes

Yield

Servings 6

4 (1)

Ingredients

0.9 kg of raw pork ribs
0.6kg of smoked pork ribs
0.2 kg of smoked bacon
0.5 kg of sauerkraut
sauerkraut juice (remaining from sauerkraut)
10 potatoes
4 - 6 dried boletus
3 bay leaves
3 allspice
2 teaspoons dried marjoram
salt pepper
2 l of water

Steps

1. Step

First, prepare the pork ribs. Place the cut pieces of ribs in a pot and then pour 2 liters of cold water into it. Set the flame to medium heat and cover the pot with a lid. Initially, foam may appear on the surface. This indicates that the protein from the meat has been cured. It is not necessary to remove it, but you can do so if you prefer.

2. Step

When the water begins to boil, add three allspice seeds and two bay leaves. Cover the pot again and cook the ribs over low heat for about 40-50 minutes until the meat is tender.

3. Step

While cooking the ribs, peel the potatoes and cut them into small pieces, as you would for other soups. Boil the potatoes in a separate pot in salted water until soft. Then strain the water, but do not throw it away immediately, as it may be useful later to dilute the sour soup if the soup is too thick.

4. Step

While the ribs are cooking, remove the meat from the bones and cut them into smaller pieces for eating. Throw them back into the pot and add a level teaspoon of ground pepper. You can also add some dried mushrooms, although this is not obligatory.

5. Step

Also add 200 grams of smoked ribs cut into cubes. If you have smoked bacon, cut it into cubes and add it to the broth. It can also be raw smoked bacon or steamed smoked bacon. Cook everything for another 10 minutes. Some people also add bacon, cutting it into small pieces and frying it with onion, but this is optional.

6. Step

In the meantime, once you have a few ingredients ready, opt for a larger pot. Add sauerkraut to it. Do not squeeze or rinse the cabbage. Pour it over with the pickle juice. Cover the pot with a lid and cook the sauerkraut over low heat until the cabbage becomes soft. This usually takes about 30-40 minutes.

7. Step

When the cabbage softens, add a teaspoon of marjoram and a pinch of cumin to the pot. Cut three cloves of garlic into thin slices and add them to the soup as well. Cook everything for another 10 minutes.

8. Step

Finally, add the already cooked potatoes, and if the soup turns out to be too thick, you can use the water from cooking the potatoes to thin it out. Only now, after tasting, decide to add salt if necessary. Enjoy your meal!