Polish Pork and Sauerkraut Soup, also called ‘Kwaśnica‘- a hearty mountain recipe, perfect for cold and rainy days. The combination of pork and sauerkraut in a soup is magnificent, easily turning a traditional mountain soup into a beloved meal all across Europe.
Growing up in the Balkans, sauerkraut and pork were pretty much a way of life – every household had their own version bubbling away at some point. This lovely Polish soup, Kwaśnica, is a classic example: rich, tangy, and often made with pork ribs and a bit of bacon for good measure.
My version does not use ribs or bacon – just good old pork chops with decent amount of fat on it. Proof that sauerkraut goes well with everything.
If you’re into that glorious cabbage-and-pork combo (and honestly, who isn’t?), you’ve got to try my easy Unstuffed Cabbage Rolls Casserole recipe. Or, if you fancy something a bit more homely, this Sour Cabbage Rolls (Bulgarian Sarma) are just the thing.
Behind the Bites
Kwaśnica is a traditional Polish sauerkraut soup originating from the highland regions, particularly the Tatra Mountains in southern Poland. The name “Kwaśnica” comes from the Polish word kwaśny, meaning “sour,” reflecting the soup’s tangy flavor derived from fermented cabbage.
Unlike kapuśniak, another Polish cabbage soup, Kwaśnica keeps things simple and bold: just sauerkraut, meat, and potatoes, allowing the natural sourness to shine through. In some regions, like Żywiec, locals even prepare it with fish heads, showing just how adaptable this humble soup can be.
Pork and Sauerkraut Soup – Ingredients
- Pork meat (pork ribs/or pork chops), cooked, boneless – fatty pork meat is best, from all cuts of meat really
- Sauerkraut – personally, I buy German sauerkraut from can or bag. Or use homemade when available
- Onions – yellow, white are best. However use anything you have on hand
- Garlic – freshly sliced
- Potatoes, chopped
- Vegetable oil – or substitute with lard for better taste. Many European families still use lard fore cooking
- Salt – to taste, taste test a few times to see if soup is good
- Bay leaves – a few make the meal taste better
- Black pepper – you can add later when serving if people in the family do not like pepper-y meals.
- Cumin powder – gives it a better taste, but you can skip it
- Water (pork broth) for cooking – if you prepare the meat yourself, use the pork broth as soup liquid instead of water.
NOTE: Original Polish Kwaśnica includes bacon as well, however for me it’s just too much, so I skip it.
How to cook Pork and Sauerkraut soup?
1st – Prepare pork meat. Sauté in oil.
2nd – Chop onions and potatoes. Stir in with the sautéed meat.
3rd – Sauté for a few minutes with the meat.
4th – Add spices, garlic, sauerkraut and water. Bring to a boil and let simmer until fully cooked on the stove.
Recipe Tips
Use pork chops or pork ribs – sauerkraut and fatty meats go perfectly well together. Always use cuts of the pork that have some fat on them.
Add lard for more taste – lard is naturally occurring fat, derived from pigs. Many European countries, including Italy/Greece per se use unprocessed clean lard as cooking fat (or as substitute for butter and processed vegetable oils).
Use the broth from cooking pork cuts (if boiling them 1st) in for the soups broth. It makes soup taste phenomenal.
Use finely chopped sauerkraut (preferably organic) or homemade – that makes soup even tastier.
Add chopped bacon to the soup, together with pork cuts. Some people add bacon to the soup to make even more hearty. For others, like myself, that’s just too much.
Polish Pork and Sauerkraut Soup Recipe
Equipment
- 1 cooking pot with lid
- 1 Knife
Ingredients
- 400 g fatty pork meat (pork ribs/or pork chops), boneless
- 500 g sauerkraut
- 1 medium onion, finely minced
- 3 cloves of garlic, sliced
- 1 medium celery stick, minced
- 2 medium potatoes, finely chopped
- 4 tbsp. vegetable oil, or lard
- 1 liter water (pork broth) for cooking, or more as needed
Seasoning
- 1 tsp. sea salt, or to taste
- 3 bay leaves
- 1 tsp. cumin powder
- 1 tsp. black pepper
Instructions
- First, place raw pork meat (pork chops or pork ribs) in a cooking pot, cover with water and boil on low until fully cooked.
- Remove from pot from stove, let meat cool. Then, remove bones and cut pork in small cubes. Use the remaining pork broth for the soup or another meal if you prefer.
- Meanwhile, in a large cooking pot add vegetable oil (lard), minced garlic and onion, chopped celery and potatoes. Sauté for about 10 minutes under a lid on medium heat.
- Next, add sauerkraut, cooked pork meat and broth. Additionally, season with salt, pepper and bay leaves. Bring to a boil and let simmer for 15 minutes or until fully cooked. Serve hot.
Notes
- Adjust thickness of soup by adding or removing more water/broth.
- Precooked pork (thawed or store bought) meat may be used for the soup.
Nutrition
How to make Pork and Sauerkraut Soup – VIDEO
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My family loved it, I added some leftover bacon at it was great.
My mother use to make that soup before but it’s been a long time ago that I made it so needed to refresh my mind on what the ingredients where Thanks for the recipe 💕
I hope you make it and like it 🙂