• prep: 50 min
• cook: 0 hr
• total: 50 min

servings:

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.

• 6 ounces bacon, chopped
• 3 medium leeks, white and light-green parts only, sliced into 1/4-inch rounds, then washed well and drained (1 cup)
• 4 pounds pork spareribs, cut crosswise into 4 sections
• 3 carrots, peeled and cut into 1/4-inch rounds (1 1/2 cups)
• 1/2 small Savoy cabbage, cored and cut into 1-inch pieces (3 cups)
• 1 pound Yukon Gold potatoes, peeled and cut into 3/4-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

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