Authentic Ukrainian Kapusniak (Sauerkraut & Pork Soup)

If you’ve been searching for a comforting dish that embodies the heart of Ukrainian cuisine, look no further than Ukrainian Kapusniak. This sauerkraut and pork soup is a beloved staple in many households, perfect for those chilly evenings when you crave something warm and hearty. It’s not just another recipe; it’s a celebration of tradition and flavor. Plus, it’s an excellent addition to your repertoire of international soups and specialty soups.

Kapusniak is a delightful way to experience the rich and tangy flavors of fermented sauerkraut, paired beautifully with tender pork and aromatic vegetables. Each spoonful offers a taste of home and history, making it a favorite among both locals and those who appreciate diverse culinary traditions.

Traditional Ukrainian Kapusniak Recipe

A hearty bowl of Ukrainian Kapusniak soup with pork, sauerkraut, and vegetables, garnished with dill on a rustic table.

This Ukrainian Kapusniak features a balance of sour and savory flavors, with tender pieces of pork simmered to perfection alongside sauerkraut, potatoes, and spices. The result is a comforting, filling soup that is both tangy and rich, making it a must-try for anyone who loves hearty dishes.

Ingredients

1 lb pork shoulder, cut into cubes
2 cups sauerkraut, drained
4 medium potatoes, peeled and diced
1 medium onion, chopped
2 carrots, diced
2 cloves garlic, minced
6 cups water or pork broth
2 tablespoons vegetable oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh dill for garnish (optional)

Instructions

Sauté the Pork: In a large pot, heat vegetable oil over medium heat. Add the pork cubes and brown them on all sides.
Add Vegetables: Stir in the chopped onion, carrots, and garlic. Cook until the onion is translucent, about 5 minutes.
Combine Ingredients: Add the sauerkraut, diced potatoes, water or broth, thyme, salt, and pepper. Bring to a boil.
Simmer: Reduce heat and let the soup simmer for about 30 minutes, or until the pork is tender and the potatoes are cooked through.
Serve: Ladle the soup into bowls and garnish with fresh dill if desired. Enjoy hot, perhaps with a slice of rye bread on the side.