09/10/2026
KWAŚNICA: There are two Polish sauerkraut soups - kapuśniak, which has the vegetables in it and Smokey kwaśnica from the mountains. This is a recipe for the latter for
Serves 6
Half a neck of lamb, cut into steaks
Bay leaf
Salt
20g dried mushrooms
Small onion
Garlic clove
50g smoked lardons or bacon bits (optional)
300g Sauerkraut, plus brine
100g potatoes, cooked and diced
1 teaspoon marjoram
Pour 2lt of water of the lamb and bring to the boil, then turn the heat down and summer for 2-3 hours.
Wash the dried mushrooms under warm water from a pre-boiled kettle, then place them in a bowl and cover with 200ml hot water and leave for 30min.
After the lamb has been cooking for 2 hours, slice the mushrooms and add them to the soup along with liquid (leaving anything tiny bit at the end, where any earth might be left). Carry on simmering for at least 30min to cook the mushrooms.
Place the onion over the stove to char, for that smokey flavour, then add it to the pan and simmer for at least 30min.
Mince the garlic with the salt (as shown) and add this to the pan.
Grill the bacon or fry the lardons until crispy and add them in. Add the marjoram.
Chop the sauerkraut and add it for the final 10min of simmering time.
Turn the heat off and allow the soup to stand for 5-10min before serving. Stir a couple of tablespoons of brine in at the end.
