Kapuśniak (Sauerkraut soup) is a warming, stodgy soup, perfect for freezing, winter days. It takes its special aroma from sauerkraut but it can also be made of young, sweet cabbage. This dish is popular and well known both around Poland and abroad. It goes under different names, depending on the region: kwaśnica – in the south, in the mountains, parzybroda and szarpak – in the northern region of Pomorze, or kapustnica – in the cuisine of our neighbours in Slovakia. Apart from its great flavour, it has excellent health benefits and it boosts immunity due to high vitamin content. To us, the essence of this dish is a smoked bacon and ribs stock. The Water&Wine version is made of a clear stock with burnt butter covering burnt cabbage leaves and a roasted streak bacon from Puławska pig breed.