Baltic Sea culinary - Poland

Melt the butter in a pot and fry the diced onion until transparent. Add a pinch of caraway seeds and continue to fry, stirring from time to time. Add peeled and sliced carrots and continue to fry for several minutes on medium heat. Pour in the broth. Add smoked ribs along with potatoes peeled and diced into medium-sized cubes.

Cover and boil until the vegetables soften and the meat starts to give off an aroma. Squeeze the sauerkraut gently to drain it. Chop it up if it is too long, and put it into the soup. Boil for an additional ten minutes or so. Season with pepper and salt to taste.

Optionally, chop and fry smoked bacon and sprinkle onto soup before serving.

  • Cabbage soup with smoked ribs (Kapuśniak)

1 kg sauerkraut
300 g smoked ribs
1 onion
2 carrots
3–4 potatoes
a few tablespoons butter
1 pinch caraway seeds
1.5 litre broth
salt, black pepper
piece of smoked bacon (optional)