Kapuśniak

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the ribs, water, bay leaves and allspice in a large pot. Bring to the boil, skim, then simmer gently, partly covered, for 30 minutes.

   Mark done Start 30 min timer

2. Meanwhile, heat the oil in a frying pan over medium heat and cook the onion and carrots for 6 minutes, until soft. Add the garlic for 1 minute, then the tomato purée and paprika for 1 minute.

   Mark done Start 6 min timer

3. Squeeze the sauerkraut lightly and chop it into shorter strands. Add it to the pan and cook for 5 minutes, stirring.

   Mark done Start 5 min timer

4. Scrape the sauerkraut mixture into the pot with the ribs and simmer for 20 minutes.

   Mark done Start 20 min timer

5. Add the potatoes and sausage and simmer for 15 minutes, until the potatoes are tender.

   Mark done Start 15 min timer

6. Lift out the ribs, pull off the meat and return it to the pot, discarding the bones. Stir in the marjoram and season with pepper and, if needed, a little salt.

   Mark done

Chef’s Tips

• Squeeze the sauerkraut and taste a strand. If it is very sour, rinse it briefly under cold water first.
• Go carefully with the salt. The sauerkraut and smoked meat are already salty.
• It is better the next day. Chill it and reheat gently, adding a splash of water if it has thickened.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Dark rye bread
• A spoonful of sour cream
• Chopped fresh dill

Storage & Reheating

Keep in the fridge up to 4 days and reheat gently. Freeze for 3 months, adding the potatoes fresh when you reheat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.