Dinner · 75 min · polish

Kapuśniak

This is the kind of Polish dinner you’ll make on repeat — sauerkraut and pork ribs, 75 minutes, big payoff. It is weeknight cooking that still hits your targets — 29 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Sauerkraut
• 1 lb Pork ribs
• 3 Potatoes
• 2 Carrots
• 1 Onion
• 1/4 lb Bacon
• 2 Bay leaf
• 2 tbsp Dill

Steps

1. Simmer the ribs 40 minutes until tender; skim for a clean broth.
2. Add the kraut — rinsed if aggressively sour — with bay and simmer 20 minutes.
3. Render the bacon with diced onion until crisp and golden; this smoky base transforms the soup.
4. Add potatoes and carrots; cook 15 minutes until tender.
5. Shred the rib meat back into the pot; season with salt and black pepper.
6. Serve with dill and rye bread; kapuśniak is winter armor in a bowl.

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