Entree: Poland – Highland / Gorale – Kwaśnica (Sour sauerkraut and smoked pork soup traditional to the Polish highlands)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 4 smoked pork ribs, approx. 1 lb (450 g) total
- 8 cups (1.9 L) water or light pork stock
- 12 oz (340 g) sauerkraut, drained and roughly chopped
- 3 medium potatoes, approx. 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) chunks
- 1 medium onion, chopped (about 150 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) lard or vegetable oil
- 2 bay leaves
- 6 whole black peppercorns
- 4 juniper berries, lightly crushed
- 1 tsp (1 g) dried marjoram
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper, adjust to taste
- 1 tbsp (15 ml) apple cider vinegar, optional to brighten
- Fresh parsley, chopped, for garnish

Instructions

1. Rinse sauerkraut briefly under cold water if you prefer a milder tartness; drain and set aside. In a large heavy pot, warm the lard or oil over medium heat and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook 1 minute more.
2. Add the smoked pork ribs to the pot along with the water or stock. Bring to a gentle boil, skimming any foam, then reduce heat to a simmer. Stir in the sauerkraut, bay leaves, peppercorns, juniper berries, and dried marjoram. Cover and simmer gently for 45 minutes to 1 hour, until the smoked meat begins to become tender.
3. Add the potato chunks to the pot and continue to simmer another 20–30 minutes until potatoes are tender and meat is very tender. Taste the broth and add salt and pepper as needed. If the soup needs more brightness, stir in the apple cider vinegar a little at a time until balanced.
4. Remove the ribs and cut or shred meat from the bones; return meat to the pot and discard bones. Reheat gently for a few minutes to meld flavors. Serve hot garnished with chopped parsley and with crusty rye or country bread.