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Polish Sauerkraut Soup, known as “Kapuśniak” is a beloved dish in Poland’s culinary heritage. This hearty soup uses ingredients that are readily available and packed with flavor.
At it’s core, Kapuśniak features sauerkraut, a staple ingredient in Polish cuisine. The tangy, fermented cabbage adds a distinctive sour kick to the soup, complemented by the earthiness of potatoes, the sweetness of carrots, and the aromatic depth of onions.
What sets Kapuśniak apart is its ability to comfort and nourish, making it a cherished dish in Polish households. Each spoonful is full of flavors, warming both body and soul. Whether enjoyed as a starter or as a main course, Polish Sauerkraut Soup is a true example of comfort food.
With the spirit of using what’s readily available, this recipe can be easily customized to your liking and product availability. I often cook without parsnip and celery roots in it. If I have Impossible Sausage, I usually would serve with it. You can also sauté some chopped mushrooms and put on top for the plant-based whole-food meaty texture.
Enjoy this dish and let me know which version you made.
Polish Sauerkraut Soup (Kapuśniak)
Ingredients
- 2 Tbsp canola oil any cooking oil will do
- 1 large onion diced
- 1 medium leek finely sliced
- 1 medium carrot diced
- 1 medium parsnip (Optional) diced into 1/2 inch squares
- 1/2 medium celery root (Optional) diced into 1/2 inch squares
- 3 large garlic cloves finely chopped
- 1/2 tsp caraway seeds whole or grined
- 1 tsp dried marjoram
- 1 tsp allspice whole or grined
- 8 juniper berries whole or grined
- 4 bay leaves
- 1 lb sauerkraut chopped and somewhat drained
- 3 medium potatoes peeled and cut into 1-inch cubes
- 6 cups vegetable stock
- salt and freshly ground pepper to taste
- 2 Tbsp fresh parsley (Optional) chopped
Instructions
- Heat the oil in a large stockpot or Dutch oven and sauté the onion and the leek for 3-minutes over medium heat.
- Add garlic, caraway seeds, marjoram, allspice, juniper berries, and bay leaves and continue to cook over medium heat for 2-3 minutes.
- Add the carrot (and optional parsnip and celery root) and continue to cook for 8-10 minutes until the veggies soften.
- Add the sauerkraut and the veggie stock.
- Add the potatoes and let it simmer for 30-40 minutes or until the potatoes are fork-tender.
- Season with salt and pepper. If Kapuśniak needs more sour 'kick', add some sauerkraut juice.
- Spoon the soup into bowls.
- Optional: Sprinkle each portion with chopped parsley.
Notes
- I serve it with an Impossible Spicy Sausage and crusty bread.
Just heat up an Impossible Spicy Sausage in the microwave, cut into slices or chucks, and put on top of the soup. It’s super simple and makes my taste buds happy.
- If you have the optional parsnip and celery root, your soup will be more bold in flavor and more traditionally Polish. I often cook without them and sometimes prefer the simplicity and taste.
- I fork out the sauerkraut if it’s already chopped in juice. Some of it’s juice is good in the soup. If it comes in whole leaves, just roughly chop them.
- Any type of potato for this recipe will do. Waxy potatoes such as Yukon Gold or red potatoes might work the best, but I use Russet if that’s what I have in the van.
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