Here’s a detailed recipe for Polish Sauerkraut Soup (Kapusniak)—a traditional, tangy, and hearty soup perfect for cozy meals.
Polish Sauerkraut Soup (Kapusniak)
Ingredients (serves 4–6):
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1 lb (450g) sauerkraut, drained and chopped
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6 cups (1.5 L) chicken or vegetable broth
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1 lb (450g) smoked pork, kielbasa, or bacon, diced
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2 medium potatoes, peeled and diced
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1 large carrot, diced
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1 onion, chopped
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2 cloves garlic, minced
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1 bay leaf
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1 tsp caraway seeds (optional)
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Salt and pepper, to taste
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1–2 tbsp vegetable oil or butter
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Optional: sour cream and fresh dill for garnish
Instructions:
1. Cook the meat and aromatics
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In a large pot, heat oil or butter over medium heat.
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Add diced smoked pork, kielbasa, or bacon and cook until lightly browned.
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Add onion, carrot, and garlic, sauté until softened (3–4 minutes).
2. Add potatoes and broth
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Stir in the diced potatoes.
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Pour in the chicken or vegetable broth.
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Add bay leaf and caraway seeds if using.
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Bring to a boil, then reduce to a simmer for 10–15 minutes.
3. Add sauerkraut
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Stir in the chopped sauerkraut.
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Simmer the soup for 20–25 minutes, until the potatoes are tender and flavors meld.
4. Season
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Taste and adjust salt and pepper.
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Remove the bay leaf before serving.
5. Serve
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Ladle soup into bowls and garnish with sour cream and chopped fresh dill if desired.
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Serve hot with crusty bread or rye bread.
Tips for Best Results:
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Rinse sauerkraut slightly if it’s very sour, depending on your taste.
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Smoked meat adds depth; you can also use ham hocks or smoked ribs.
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Flavor development: Soup tastes even better the next day as the flavors meld.
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Vegetarian version: Skip meat and use vegetable broth with smoked paprika for a smoky flavor.