Ingredients for Polish hot sour soup recipe: Fresh cabbage – 1.2 kg Sauerkraut – 300 g Chicken drumstick – 1 piece Pork – 200-300 g Beef – 200-300 g Smoked pork knuckle – 1 piece Krakow sausage – 500 g Onion – 2 pieces Dry red wine – 200 ml Apple – 1 piece Quince – 1 piece Bay leaf – 2 pieces Berries – to taste Caraway seeds – to taste Mixed peppers – to taste Salt – to taste Olive oil – for frying.

Preparation of Polish hot sour soup recipe: Remove the skin from the chicken drumstick and separate the meat from the bones. Remove the skin from the pork knuckle, separate the meat from the bones and veins. Put the skin and bone of the pork knuckle in a pot. Add chicken bones and skin. Bring to a boil and cook for 1 hour.

Wash all the meat, dry it and cut into pieces. Fry with olive oil on high heat in the pot where the soup will be cooked. Fry the meat until a golden crust appears, then remove it with a slotted spoon, trying to leave as much fat in the pot as possible. Put the meat in another container. Finely shred the fresh cabbage.

Finely shred the sauerkraut as well. In a pot, but not an aluminum one, pour about 400 ml of the cooked broth. Add the prepared cabbage and place on low heat. Cook for 1 hour. Finely chop the onion and fry with oil until golden brown.

Peel the quince and apple. Put the peel and cores in a bowl, add a handful of berries and cook for about 3 minutes. Then strain and cool. Cut the apple and quince into cubes and add to the cabbage. Add the fried onion, fried meat, caraway seeds, pepper, bay leaf and salt.

Pour in the fruit broth, about 2/3 cup of wine, and simmer for 2.5 hours, occasionally adding broth to prevent the cabbage from burning. Remove the finished soup from the heat, let it cool, and put it in the refrigerator for 15 hours to infuse. Then bring to a boil, reduce heat and simmer for about 1 hour.

Polish hot sour soup is ready!