Polish Sauerkraut Soup with Pork

A warming, tangy Polish classic made with sauerkraut, tender pork, and earthy mushrooms. Ready in under 30 minutes with minimal prep.

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Ingredients

1
Cut the pork shoulder into 1-inch cubes by placing the meat on a cutting board and slicing it lengthwise into 1-inch-wide strips, then cutting each strip crosswise into 1-inch chunks.
2
Slice the mushrooms lengthwise from stem to cap into 1/4-inch-thick slices, discarding the bottom 1/2 inch of each stem where it is darkened.
3
Dice the onion into 1/4-inch cubes by first cutting it lengthwise from root to tip, then making crosswise cuts perpendicular to those lengthwise slices.
4
Add the pork cubes to a large pot over medium-high heat and stir once every 30 seconds until the exterior turns light gray and the bottom is no longer pink, about 4 minutes total.
5
Add the diced onion and mushroom slices to the pot, then stir frequently until the onion becomes translucent and the mushroom edges begin to soften, about 3 minutes.
6
Sprinkle the caraway seeds over the mixture and stir for 20 seconds until the kitchen smells strongly of caraway, which releases the flavor.
7
Pour in the 6 cups of beef broth, then add the drained sauerkraut and stir to combine evenly throughout the pot.
8
Bring the soup to a boil over medium-high heat — you'll see large, rolling bubbles breaking the surface — then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pork is tender when pierced with a fork.
9
Taste a spoonful of the broth and add salt and pepper as needed to balance the tanginess of the sauerkraut.

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