Highlander Sour Soup with Ribs and Dried Porcini Mushrooms - photo 1
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Highlander Sour Soup with Ribs and Dried Porcini Mushrooms

Pikantne Soups Regional Cuisine of Poland 150 min Medium 29 wyświetleń ~12.66 PLN * - (0)
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Description

Goral sour soup is a traditional, warming soup from the mountainous regions of Poland, based on sauerkraut and aromatic meat broth. In this version, I added pork ribs for a full, meaty base and dried porcini mushrooms, which enhance the flavor with a hint of forest depth and umami. The soup is hearty, sour-salty, with a distinct aroma of marjoram and garlic; it pairs wonderfully with rustic bread or baked potatoes. Perfect for winter days — nourishing, aromatic, and visually appealing: pieces of ribs against the golden broth and chunks of cabbage, sprinkled with fresh parsley (optional).

Ingredients Used

Ingredients (17)

Servings:
4
  • Pork rib 800 g
  • Sauerkraut 800 g
  • Dried porcini mushroom 20 g
  • Water 2500 ml
  • Onion 2 szt. (~300 g)
  • Carrot 2.5 szt. (~200 g)
  • Celeriac 150 g
  • Lard 30 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Parsley 100 g
  • Marjoram 4 g
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Potatoes 2 szt. (~300 g)
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~12.66 PLN (3.16 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the ingredients

1

Prepare all the ingredients: rinse the ribs under cold water and dry with a paper towel; drain the cabbage from the brine and if it is very sour, rinse it briefly under cold water, then squeeze it with your hands. Peel the onions and cut them in half, then slice each half into feathers. Peel the carrot and parsley and cut them in half lengthwise, then slice into 0.5 cm thick pieces. Peel the celery and cut it into cubes or slices. Peel the garlic and finely chop it. Place the dried porcini mushrooms in a bowl and cover with about 200 ml of warm, but not boiling water — they will soak while preparing the meat.

Ingredients: pork rib, Sauerkraut, Onion, Carrot, Parsley, Celeriac, Garlic, dried porcini mushroom
Use a large cutting board and a sharp knife. Check the moisture of the cabbage by squeezing: if a lot of juice flows out, press it out by hand. Use a transparent bowl for soaking the porcini mushrooms to see when the impurities settle.

Broth

2

In a large pot (minimum 5 l), place the ribs and cover with 2.5 liters of cold water. Set over high heat and bring to a boil. Once the water starts boiling, reduce the heat and carefully skim off the foam (white scum and impurities) with a slotted spoon. It is important for the broth to be clear.

Ingredients: pork rib, Water
Use a pot with a capacity of at least 5 liters. Skimming the foam takes 5–10 minutes; do not skip this step, as the soup will be cloudy and less flavorful.
3

After skimming, add a bay leaf and allspice to the pot along with one chopped onion (half of the reserves). Reduce the heat to medium-low and simmer the broth partially covered for 60 minutes. The broth should only be gently bubbling (small, even bubbles).

Ingredients: Bay leaf, Onion, pork rib
Maintain a gentle simmer, not a vigorous boil — strong boiling will cause cloudiness and tough meat. Use a lid slightly ajar to allow steam to escape.

Sautéing the vegetables

4

In a large skillet, heat the lard over medium heat. Add the chopped onion (the second half), carrot, parsley, and celery. Sauté for 6–8 minutes, stirring occasionally, until the onion becomes translucent and slightly golden, and the carrot softens at the edges. The sautéed vegetables will add sweetness and color to the soup.

Ingredients: Lard, Onion, Carrot, Parsley, Celeriac
Use a pan with a diameter of 26–28 cm. Do not fry on maximum heat — the vegetables should be sautéed, not burnt. If you don't have lard, use 2 tablespoons of rapeseed oil.

Adding porcini mushrooms

5

When the vegetables are translucent, drain the soaked porcini mushrooms, keeping the soaking water (pour through a sieve lined with cheesecloth or a fine sieve to separate the sand). Cut larger pieces of the mushrooms into smaller ones. Add the mushrooms to the pan and sauté for 2–3 minutes to release their aroma, then transfer the contents of the pan to the pot with the broth.

Ingredients: dried porcini mushroom, Carrot, Parsley, Onion
The water from soaking the porcini mushrooms is very aromatic — set aside 200 ml and gradually add it to the soup (after straining through a sieve) to enhance the flavor. If the porcini mushrooms are small, you can add them whole.

Combining ingredients

6

Add the sautéed vegetables with porcini mushrooms and the drained and squeezed sauerkraut to the pot with the broth and ribs. If you are using potatoes (optional), peel them and cut them into 2 cm cubes and add them now. Season with marjoram, pepper, and pour in about 150–200 ml of the water from soaking the porcini mushrooms for a more intense flavor. Bring to a gentle boil.

Ingredients: Sauerkraut, Marjoram, Black pepper, dried porcini mushroom
When adding the cabbage, spread it on top of the pot; do not stir vigorously right away, let the liquid heat up. If you don't want the soup to be too sour, first add half of the cabbage, taste after 15 minutes, and if necessary, add salt/add the rest.

Cooking

7

Reduce the heat and simmer the soup on low for another 40–50 minutes, until the meat on the ribs is tender and pulls away from the bone, and the potatoes (if added) are soft. The broth should be gently simmering — with single bubbles and an even temperature.

Ingredients: pork rib, Sauerkraut, Water
Check the tenderness of the meat with a fork: it should easily come off the bone. If the broth is too strong, add 100–200 ml of water; if it's too watery, turn up the heat and cook uncovered to evaporate the excess liquid.

Finishing

8

Five minutes before the end of cooking, add finely chopped garlic and salt to taste (it's best to add it gradually). Taste the soup and season with pepper. Remove the bay leaves and allspice before serving.

Ingredients: Garlic, Salt, Black pepper, Bay leaf, 18% cream
Add the garlic at the end to preserve its aroma and prevent it from becoming bitter. If you are using cream (optional), temper it: pour 2 tablespoons of hot soup into a separate bowl and mix it with the cream, then slowly pour it back into the pot while stirring.

Serving

9

Serve the sour soup hot: place a piece of rib (or two) at the bottom of the plate, add a portion of cabbage, and generously pour over the broth with pieces of vegetables and mushrooms. If desired, add a tablespoon of tempered sour cream and sprinkle with freshly ground pepper. Optional garnish: freshly chopped parsley.

Ingredients: pork rib, dried porcini mushroom, 18% cream
Use deep soup plates with a diameter of about 22–24 cm. Sour soup tastes best very hot — when serving the soup, keep the pot close to the plate to maintain the temperature.

Final tips

10

If the soup is too sour after cooling, neutralize it with a teaspoon of sugar or a bit of natural yogurt. The sour soup can also be reheated — often the flavors meld together and the soup becomes even better the next day.

Ingredients: Sauerkraut, Salt
For storage, use an airtight container in a cool place or refrigerator. Do not store soups with meat at room temperature for longer than 2 hours.

Fun Fact

💡

Kwaśnica is a soup associated with the culture of Polish highlanders, traditionally served after hard work in the mountains — the sour cabbage provided energy and lasted long without refrigeration. The addition of dried mushrooms was a luxury in winter and highlighted the seasonality of the dishes.

Best for

zimowe obiady rodzinne po długim dniu na mrozie spotkania w stylu wiejskim

Tips

🍽️ Serving

Serve with thick country bread, baked potatoes, or dumplings. For a milder flavor, add a tablespoon of sour cream before serving. For extra heat, sprinkle with freshly ground pepper.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. The soup can be frozen for up to 2 months; thaw slowly in the refrigerator, then heat over low heat. While reheating, add water if the soup has thickened.

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