Kwaśnica
The sauerkraut soup of the Zakopane highlanders, with smoked ribs and potato, to warm you up after a day in the Tatras.
Ingredients
- 600 g smoked pork ribs
- 500 g sauerkraut with its juice
- 3 potatoes
- 1 carrot
- 1 onion
- Bay leaf, allspice and caraway
- Salt
How to make it at home
- Simmer the ribs in 2 litres of water with the bay leaf and spices for 1 hour.
- Add the chopped sauerkraut with its juice and cook for 30 minutes.
- Add the diced potatoes and carrot and the fried onion.
- Cook for 20 minutes more.
- Take out the ribs, pull the meat off the bone and return it to the soup.
The trick: With boiled potatoes and butter on the side, as it’s served in the mountain huts.