Archive for June, 2019

It’s not a pretty dish, but it’s a satisfying Eastern European Winter Warmer.

This is not a traditional version, this is the version my mother and I make. I think it’s delicious!

It makes a rather large pot, but don’t worry – it’s brilliant frozen or fresh.

I used to call it’s ‘Ugly Tasty Polish Soup’ when I was a kid.

  • 450g sauerkraut
  • 4 cups stock (I use Massell beef stock)
  • 900g smoked bones (my grandmother used veal bones, I use pork hock)
  • 2 bay leaves
  • 8 peppercorns
  • 2 medium carrots, diced
  • 2 large celery stalks, diced
  • 55g dried Polish mushrooms (Rinse quickly in hot water, then chop roughly)
  • 175g Kassler ham or thick cut smoked bacon
  • 350g sliced and grilled polish sausage
  • 300g baby potatoes
  • 2 teaspoons paprika
  • 1 tablespoon caraway seeds
  • Optional – 400g tin of chopped tomatoes (my mother and I always add this, but no one else does – it’s not part of the traditional recipe
  • Salt & pepper to taste
  • Freshly chopped flat leaf parsley and finely chopped stalks to serve
  • A kettle full of boiling water to top up and cover.


Grill the polish sausage in thick discs. Set aside on paper towel.

Fry the ham/bacon. Remove from pot but leave the fat.

Sautée the onions, caraway seeds until the onion is translucent. Then add the carrot and celery and sautée for a a few minutes. Add the mushrooms.

Add everything back in to the pot and then add all the remaining ingredients. Cover with extra water.

Bring to a boil then lower to a simmer. It is ready when the potatoes are tender.


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