U WnukaEst. 1850
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Traditional kwaśnica with smoked rib, Karczma U Wnuka in Zakopane

Signature dish · Since 1850

Kwaśnica

highlander style, with smoked pork rib

Straight from the U Wnuka kitchen

Regional flavours, cooked from scratch

Traditional kwaśnica with smoked rib, Karczma U Wnuka in Zakopane
Traditional kwaśnica with smoked rib, Karczma U Wnuka in Zakopane
Traditional kwaśnica with smoked rib, Karczma U Wnuka in Zakopane

Regional sour cabbage soup · 25 zł

A traditional recipe · passed down for generations

Kwaśnica highlander style with smoked pork rib

About the dish

Kwaśnica is not just a soup, it is the essence of Podhale in a bowl. This thick, sour broth of sauerkraut, enriched with smoked pork rib, was for generations the main meal of shepherds returning from the mountain pastures. At Karczma U Wnuka we cook it the old way: no shortcuts, no powders, with cabbage soured in wooden barrels and ribs smoked over the stove in our kitchen.

Ingredients

Sauerkraut from local Podhale producers, hand-smoked pork rib from our smokehouse, potatoes from nearby fields, carrot, parsley root, bay leaf, allspice and freshly ground pepper. We add no preservatives or flavour enhancers; the depth of aroma comes from time, not chemistry.

Preparation

The process begins in the evening: the ribs go into cold water, in which they slowly release their sweetness and smokiness. The next day we add the sauerkraut and vegetables, and then we wait patiently. Our kwaśnica simmers for at least six hours, until the cabbage softens almost to the point of melting and the broth thickens naturally. We serve it in hot, handmade bowls from a highlander ceramic workshop.

Taste and experience

The first spoonful hits with the sour freshness of sauerkraut, immediately softened by the deep, smoky aftertaste of the smoked meat. The broth is thick, almost velvety, with a delicate layer of fat on top that keeps it warm. The rib falls apart with a fork, soft, juicy, with crispy skin. It is a dish that warms not only the body but also memories.

Recommended sides

Kwaśnica tastes best with freshly baked sourdough bread from a Podhale bakery; dip the crispy crust into the broth until it soaks through. We also recommend a glass of strong, dry plum brandy (śliwowica) or a cold beer from a small regional brewery. For the bold: a second helping of kwaśnica with buckwheat groats instead of potatoes, the way shepherds ate it in the old days.

Kwaśnica is one of the most recognisable dishes of Podhale cuisine and probably the best way to warm up after a day spent in the mountains. It is a highlander soup cooked exclusively on sauerkraut and its brine, most often on smoked pork rib or smoked meat, with the addition of potatoes, which in the highlander dialect are called grule. It has a distinct, sour taste and a deep, smoky aroma that cannot be confused with any other soup. At Karczma U Wnuka in Zakopane, at 8 Kościeliska Street, about 300 metres from Krupówki, we serve it in its traditional version, cooked the way it has been for generations.

The history of kwaśnica is inseparably linked with Podhale and its local sauerkraut. For centuries it was fermented foods that allowed the highlanders to survive the long, frosty winter, when fresh vegetables were scarce. In its old, everyday version kwaśnica was made modestly, mainly from cabbage and brine, while meat or smoked ribs appeared in it rarely, mostly on holidays. Today we serve it in a richer, fuller form, but faithful to the traditional recipe: no fresh cabbage, no tomato purée, made solely on sauerkraut brine. This is exactly what distinguishes a real kwaśnica from a cabbage soup (kapuśniak).

Many guests ask where to eat a good, authentic kwaśnica in Zakopane. In our opinion it tastes best where it is cooked without haste and from local ingredients, in the atmosphere of an old, wooden inn. Karczma U Wnuka occupies the oldest two-storey house in Podhale, built before 1850, and the Wnuk family's restaurant traditions here go back to 1907. All of this in the very heart of Zakopane's old town, just a few minutes' walk from Krupówki. A bowl of hot kwaśnica, served with a chunk of bread, is our most common start to a meal, especially in winter, after skiing or after a whole day on a mountain trail.

Kwaśnica is also relatively light and filling at the same time. The sauerkraut it is based on is a natural source of probiotics and vitamin C, which is why this soup has for centuries been regarded in Podhale as nourishing and strengthening. If you want to try the authentic taste of Podhale, kwaśnica is the best dish to begin your acquaintance with highlander cuisine.

FAQ · Questions and answers

Frequently asked questions

Kwaśnica is a highlander soup cooked exclusively on sauerkraut and its brine, most often on smoked pork rib or smoked meat, with potatoes. It has a distinct, sour taste and for centuries was a staple of the winter table in Podhale.

Kwaśnica is made exclusively from sauerkraut and brine, without fresh cabbage or tomato purée, which is why it is more sour and pronounced. Kapuśniak tends to be milder and is often also cooked with fresh cabbage.

Most often on smoked ribs or smoked meat, which gives it a smoky, deep flavour. In its old, everyday and humble version it was cooked mainly on cabbage and brine alone, with meat being a holiday addition.

It is distinctly sour, but not spicy. The sourness comes from the sauerkraut brine and can be adjusted by the amount used.

It is a relatively light soup based on sauerkraut, which is a natural source of probiotics and vitamin C. Its calorie content depends mainly on the amount of meat and fat in a given portion.

Most often with a chunk of fresh bread, and sometimes with an extra portion of potatoes. Bread balances its sourness perfectly.

It is an ideal soup for cold weather and for warming up, especially in winter, after skiing or after a whole day on a mountain trail. In Podhale, however, it is eaten all year round.

In its traditional version it is cooked on smoked meat, so it is not vegetarian. The base of sauerkraut and brine itself, however, is plant-based.

It is a dish of Podhale, closely linked to the tradition of fermenting cabbage, which for centuries allowed the highlanders to survive winter. Kwaśnica is one of the pillars of the regional cuisine.

At Karczma U Wnuka at 8 Kościeliska Street, about 300 metres from Krupówki, where we serve it in the traditional way, on smoked pork rib, in the atmosphere of the oldest regional inn in town.

Try it in person

Come and taste it: Regional sour cabbage soup

We don't take table reservations, just come in. We cook every day from 12:00 to 21:00, at Kościeliska 8, about 300 metres from Krupówki.

Call +48 18 206 41 67See the full menu
Call +48 18 206 41 67