KapuśniakPolish sauerkraut soup

• 600 g1.3 lb pork ribs, cut into 2-3 pieces; part smoked ribs or a few smoked bones give extra depth
• 2 l8 1/2 cups cold water
• 1 tsp salt, plus more to taste at the end
• 1 onion, whole, unpeeled, washed
• 1 large carrot, peeled
• 1 parsley root (pietruszka) or parsnip, peeled
• 100 g3.5 oz celeriac (celery root), peeled, in one piece
• 1 bay leaf
• 3 allspice berries
• 500 g1.1 lb potatoes, peeled, diced
• 500 g1.1 lb sauerkraut (kapusta kiszona), naturally fermented, squeezed lightly and roughly chopped; keep the juice
• 1 tsp caraway seeds
• 1 tbsp dried marjoram
• 100 g3.5 oz smoked bacon (boczek wędzony), cut into thin strips
• 200 g7 oz smoked Polish sausage (kiełbasa), optional; sliced
• 1 tbsp lard, clarified butter or oil
• 1 tbsp plain flour, optional, for a light roux (zasmażka)
• black pepper; chopped parsley or dill, to finish

Method

1. 1

   1. Put the ribs in a large pot with the cold water and the salt and bring to the boil. Skim off the foam, lower the heat, cover and simmer for 40 minutes.

2. 2

   2. Add the whole onion, carrot, parsley root and celeriac with the bay leaf and allspice, and simmer, covered, for 30 minutes more.

3. 3

   3. Taste the sauerkraut. If it is very sour or salty, rinse it briefly in a sieve; otherwise use it as it is.

4. 4

   4. Add the diced potatoes to the pot, bring back to a simmer and cook for 10 minutes.

5. 5

   5. Stir in the sauerkraut, caraway and marjoram and simmer gently for 20-30 minutes, until the cabbage is tender and the potatoes are soft.

6. 6

   6. Meanwhile, fry the bacon strips (and the sausage, if using) in the fat over low heat for about 10 minutes, until browned, and add them to the soup.

7. 7

   7. For a slightly thicker soup, stir the flour into the fat left in the pan and cook it for a minute, whisk in a ladle of broth until smooth, then pour it into the pot and simmer for 10 minutes.

8. 8

   8. Remove the onion, parsley root, celeriac and bay leaf. Lift out the carrot, dice it and return it. Take out the ribs, pull off the meat and return it in pieces, or serve the ribs on the side.

9. 9

   9. Season with pepper, then taste for salt and sourness; add a splash of sauerkraut juice if you want it sharper. Serve hot, sprinkled with parsley or dill, with rye bread.