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Sour soup with ribs

Pikantne Soups Regional Cuisine of Poland 90 min Medium 18 wyświetleń ~47.66 PLN * - (0)
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Description

Sour soup with ribs is a classic, highlander sour soup based on sauerkraut and pork ribs, hearty and aromatic. It comes from the Podhale region, where simple ingredients meet in a distinct, slightly sour broth. It is served as a main dish or a warming meal after working in the field; it pairs wonderfully with black bread or young potatoes. The sour soup has an intense flavor thanks to the long cooking of the ribs and cabbage, seasoned with bay leaves, allspice, and marjoram, and finally seasoned with freshly ground pepper. Visually, it is a thick, slightly cloudy soup with pieces of meat on the bone, golden potatoes, and green accents of parsley or horseradish, which adds spiciness. This recipe will guide you step by step, from preparing the ribs to seasoning, as if you are making sour soup for the first time.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pork rib 800 g
  • Sauerkraut 500 g
  • Water 2000 ml
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Potatoes 3.3 szt. (~500 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Marjoram 2 g
  • Bay leaf 10 szt. (~3 g)
  • Allspice (berries) 4 szt. (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Salt 8 g
  • ✨ Opcjonalne
  • Smoked sausage 200 g
  • Grated horseradish 30 g
💰 Szacowany koszt dania: ~47.66 PLN (11.92 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Rinse the ribs under cold running water and pat dry with a paper towel. If the ribs are long, cut them into pieces 4–6 cm long — this will make it easier to fit them into the pot and portion them. Use a sharp knife and a cutting board made of plastic or wood.

Ingredients: pork rib
Use a large cutting board and a sharp kitchen knife. Drying the meat prevents fat from splattering while frying and achieves a better color. If you bought frozen ribs, thaw them in the refrigerator the night before.

Broth

2

Place the ribs in a large pot (minimum 4 liters). Cover with cold water so that the meat is completely submerged (about 2 liters). Set over medium heat and slowly bring to a boil. When foam and scum appear, reduce the heat and use a slotted spoon to skim the foam from the surface for the first 10–12 minutes – this will make the broth clearer.

Ingredients: pork rib, Water
Use a large, heavy pot (enameled or stainless steel). Cook over low heat, not at a full boil — intense boiling will disperse the fat and cause a cloudy broth. Skimming the foam is important for a clean flavor.
3

After skimming off the foam, add the bay leaves and allspice. Reduce the heat to a gentle simmer and cook the ribs for about 45 minutes – until the meat starts to easily pull away from the bone, but is not completely falling apart.

Ingredients: Bay leaf, pork rib
Check the meat with a fork after 40 minutes: it should be tender when pressed, not rubbery. Cooking the meat for too long will dry it out and cause it to lose its texture.

Preparation of the soup

4

While the ribs are cooking, prepare the cabbage. If the cabbage is very sour, rinse it with cold water 2–3 times and squeeze out the excess. If it is moderately sour, you can add it without rinsing. Set the cabbage aside in a colander to drain.

Ingredients: Sauerkraut
The taste of the cabbage after rinsing is milder — remember that the level of acidity in the soup is adjusted at the end by seasoning. Use a large sieve to drain the cabbage evenly.
5

In a pan, heat canola oil over medium heat. Peel and chop the onion into larger cubes, sauté it for 3–4 minutes until it becomes translucent and glassy. Add the chopped garlic and sauté for another 30–40 seconds until the garlic releases its aroma — do not burn.

Ingredients: Rapeseed oil, Onion, Garlic
Use a frying pan with a diameter of 24–28 cm with a non-stick coating or made of steel. Sautéing the onion adds sweetness and helps balance the acidity of the cabbage. If you don't want to sauté, you can add raw onion to the broth, but the flavor will be less deep.
6

Add the drained cabbage and sautéed onion with garlic to the pot with the ribs. Stir with a wooden spoon, bring to a gentle boil, and cook on low heat for another 20–25 minutes, until the cabbage softens and the flavors meld together.

Ingredients: Sauerkraut, Onion, Garlic, pork rib
It's best to use a wooden or silicone spoon for stirring. Cook covered, but leave a small gap for steam to escape — this will prevent the soup from boiling over.
7

Add the chopped potatoes to the pot and cook for 12–15 minutes until the potatoes are soft (check with a fork – it should go in easily, and the edges of the potato should slightly crumble). At this point, add marjoram and black pepper.

Ingredients: Marjoram, Black pepper
Use a medium knife to cut the potatoes into even sizes, so they all cook evenly. Do not stir the soup vigorously to avoid breaking the potatoes.

Seasoning and finishing touches

8

Taste the broth and season with salt — remember that sauerkraut and ribs may already be salty, so add salt gradually (half a teaspoon at a time). If you are using smoked sausage, slice it now and add it to the pot, cooking for 5–7 minutes to release its flavor.

Ingredients: Salt, Smoked sausage
Season gradually: it's better to add more salt later than to dilute the soup. If the soup is too sour, you can add half a teaspoon of sugar or a tablespoon of mashed potato; add very carefully.
9

Turn off the heat and let the soup sit for 5–10 minutes — the flavors will stabilize. If you are using horseradish, add a small amount (e.g. 1 tablespoon) to taste just before serving to maintain its fresh sharpness.

Ingredients: Grated horseradish
Waiting after turning off the heat will improve the integration of flavors. Horseradish is optional and strong — add it gradually and taste after each spoonful.

Serving

10

Serve the sour soup in deep plates: place a piece of rib and a few pieces of potato at the bottom, then pour hot soup with cabbage over it. Sprinkle with freshly ground pepper and optionally finely chopped parsley. Serve with dark, whole grain bread.

Ingredients: pork rib, Black pepper
Use large, deep soup plates with a capacity of at least 500 ml. Serve hot — sour soup tastes best right after preparation. Additionally, you can add slices of smoked sausage to enhance the flavor.

Fun Fact

💡

Kwaśnica is a traditional mountain dish, known in the Podhale region and the Beskids. In the past, it was made with whatever was on hand after working in the fields: sauerkraut and meat scraps, and the sour taste was valued for its preserving and refreshing properties.

Best for

obiad rodzinny zimne dni piknik regionalny

Tips

🍽️ Serving

Serve with dark sourdough bread or young potatoes. Stronger red beer or tea with lemon pairs well with sour soup. If serving guests, prepare a bowl of horseradish and an additional bowl of pepper so everyone can season the soup to their liking.

🥡 Storage

Store the sour soup in the refrigerator in an airtight container for 2–3 days. When reheating, warm it over low heat, stirring occasionally; if the soup becomes too sour, add a little water and a few drops of apple juice or a teaspoon of sugar to balance the flavor.

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