Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Pork-and-Cabbage Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 13, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Total Time: 2 hrs 15 mins Servings: 6 Two types of pork -- bacon and spareribs -- and cabbage -- Savoy and sauerkraut -- are the stars in our version of the hearty Polish soup known as kapusniak. Ingredients 6 ounces bacon, chopped 3 medium leeks, white and light-green parts only, sliced into ¼-inch rounds, then washed well and drained (1 cup) 4 pounds pork spareribs, cut crosswise into 4 sections 3 carrots, peeled and cut into ¼-inch rounds (1 ½ cups) ½ small Savoy cabbage, cored and cut into 1-inch pieces (3 cups) 1 pound Yukon Gold potatoes, peeled and cut into ¾-inch pieces 1 small onion, halved and thinly sliced lengthwise (1 cup) 2 cups sauerkraut, drained 2 tablespoons caraway seeds Kosher salt and freshly ground pepper Fresh dill, sour cream, seeded rye bread, and salted butter, for serving Directions In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate. Add spareribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer ribs to a plate; let cool slightly. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture. Bring to a simmer, then reduce heat to medium-low and simmer, covered, until vegetables are tender and easily pierced with a knife, 22 to 25 minutes. Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage. Slice or tear meat into bite-size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste. Serve with dill, sour cream, bread, and butter. Christopher Testani Rate it Print