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Sauerkraut soup, a Polish soup

Kwaśnica, Polish sauerkraut soup

Main dishes

The Polish mountain dish: fatty or smoked meat, sauerkraut and its juice, mushrooms, Jamaican hot peppers, and garlic, served with potatoes.

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Recipe from Persino, Świętokrzyskie3, Panterka and 5 other contributors, adapted by Recette de cuisine · · updated on

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Sour soup from the Tatra Mountains, “Kwaśnica,” gets its acidity from sauerkraut and its juice. It is traditionally made with fatty meat, often smoked; however, on Christmas Eve, it is often made with fish.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr 30 min
  • Resting30 min
  • Total2 hr 15 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodsaucepan
  • Estimated cost$12.00 $3.00 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $8.17
  • $0.82
  • $0.10
  • $0.18
  • $1.36
  • $1.37

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. If you are using dried mushrooms, soak them to soften them: you will add them along with the water they were soaked in.
  2. Wash the meat and place it in a large pot with the bay leaf, Jamaican hot pepper, and mushrooms. ≈ 2 min
  3. Cover with water and cook over medium heat until the meat is tender.
  4. Add the sauerkraut without draining it, then add sauerkraut juice until the soup is noticeably acidic. ≈ 3 min
  5. Cook over low heat until the sauerkraut is tender, and add the garlic towards the end of the cooking time.
  6. Boil the apples in water.
  7. In each plate, place a piece of meat and a potato, and pour the soup over them. ≈ 3 min

The bill

Kwaśnica, Polish sauerkraut soup

  • 500 g of pork neck (or lamb, shoulder, or flank, optionally smoked)$8.17
  • 300 g of sauerkraut$0.82
  • 20 g of dried mushrooms (or 200g of fresh)$0.10
  • 2 cloves of garlic$0.18
  • Sauerkraut juice, adjusted to the desired level of acidity$1.36
  • 4 garden apples$1.37

Total$12.00

that's $3.00 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of pork neck (or lamb, shoulder, or flank, optionally smoked)
  • 300 g of sauerkraut
  • 20 g of dried mushrooms (or 200g of fresh)
  • 3 to 5 grains of Jamaican hot pepper
  • One bay leaf
  • 2 cloves of garlic
  • Sauerkraut juice, adjusted to the desired level of acidity
  • 4 garden apples
  • water

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