Kapuśniak also known as "Kwaśnica" are traditional Polish soups made from sauerkraut, each with its own regional variations and distinct flavors.

Kapuśniak is known for its sour and hearty taste, commonly found throughout Poland. Kwaśnica is more specific to Tatra Mountains Region and has a stronger sauerkraut flavor.

Here's a basic recipe for traditional Polish sauerkraut soup, blending elements from Kapuśniak and Kwaśnica. It also includes some tips to ensure it comes out perfectly.

Prepare the meat: Heat about two tablespoons of oil in a pot over medium heat. Once the oil is hot, add the pork pieces (either ribs or shoulder cut into chunks). Use a wooden spoon or spatula to stir the meat occasionally. This browning process adds depth to your soup's flavor. If you've opted for smoked meat instead, you can skip this step, as the smokiness already gives depth.

Cook the vegetables: While the meat browns, chop your onion, garlic (if not mentioned earlier, but let's assume you meant to include it), carrot, and parsnip. Once the meat has browned, add these chopped vegetables to the pot. Sauté them with the meat, stirring frequently with your wooden spoon until the onion is translucent and the other vegetables have softened.

Add the sauerkraut: Drain the sauerkraut in a colander. If it tastes too sour, rinse it in cold water. Add sauerkraut to your pot, mixing it thoroughly with the meat and vegetables.

Add Liquids: Measure and pour enough water or broth into the pot to cover all the ingredients. Add bay leaves, peppercorns, and marjoram (if using). Stir everything together, then increase the heat until the soup boils. Once boiling, lower the heat so the soup simmers gently.

Simmer: Allow the soup to simmer uncovered for 1-1.5 hours. The meat should tenderize, and the flavors should meld together. The longer it cooks in this time frame, the better the flavor will be.

Add Potatoes: About 30 minutes before the soup is done, cube your potatoes and add them to the soup. This ensures they cook through but remain intact.

Season: Taste your soup and season with salt and pepper as needed. If the soup is too sour, a spoonful of sugar can balance the flavors. Adjust with more marjoram if you like that herby punch.

Serve hot: Once everything is cooked to perfection, turn off the heat. Serve the soup hot, and if you like, garnish each bowl with a dollop of sour cream or a sprinkle of parsley leaves. This will add flavor and presentation.

• 500g (1lb) of sauerkraut (if it's too sour, rinse it under cold water)
• 300g (0.66 lbs) of pork (ribs or shoulder), or for Kwaśnica, you might use smoked meat for a deeper flavor.
• 1 large onion, chopped
• 2-3 medium potatoes, cubed
• 1 large carrot, grated
• 1 parsnip (optional), grated
• 2-3 garlic cloves (optional).
• 2-3 bay leaves
• 5-10 peppercorns
• 1 teaspoon of marjoram (optional).
• Salt and pepper to taste
• 2 tablespoons of oil
• 1-2 liters (4-8 cups) of water or broth, depending on desired thickness
• Sour cream or heavy cream for serving (optional).

Serving: This soup is traditionally served with bread on the side. Rye bread is an excellent choice for its hearty flavor.

Meat Choice: The type of meat greatly influences flavor. Smoked meats give a deep, hearty flavor typical for Kwaśnica, while fresh meats keep it light, as often found in Kapuśniak.

Storage: You can store kapuśniak in a one-liter glass jar or small pot and serve it the following day or two.

Balancing Sourness: The key to making a delicious Kapuśniak is balancing the sauerkraut's sourness. You can adjust this by rinsing the sauerkraut or adding sugar.

Cooking Time: Letting the soup simmer for a longer time allows all the flavors to meld together beautifully. It's even better the next day!

Freezing: When soup is frozen, it can be kept for a few months afterward.