Kapusniak Soup Recipe

Kapusniak Soup Recipe

Kapusniak soup is a traditional Eastern European dish that has been enjoyed for centuries. This hearty soup is a staple in many Polish, Ukrainian, and Russian households, and has gained popularity around the world for its rich flavours and comforting qualities. Made with a base of sauerkraut and various meats and vegetables, Kapusniak soup is a delicious and nourishing meal that is perfect for any occasion

Ingredients:

  • 2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 pound smoked sausage or kielbasa, sliced (optional)
  • 1 pound sauerkraut, rinsed and drained
  • 3-4 cups potatoes, peeled and diced
  • 6-8 cups vegetable or chicken broth
  • 2 bay leaves
  • 1 teaspoon caraway seeds (optional)
  • Salt and pepper to taste

Garnish (optional):

  • Sour cream
  • Fresh dill

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
  2. Add the sausage (optional): If using, add the sausage to the pot and brown for a few minutes.
  3.  Add the sauerkraut and potatoes to the pot.
  4.  Pour in the broth, add the bay leaves and caraway seeds (if using). Season with salt and pepper to taste.
  5. Bring the soup to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes, or until the potatoes are tender.
  6.  Taste and adjust seasonings as needed. Remove bay leaves.
  7. Serve: Ladle the soup into bowls and garnish with a dollop of sour cream and fresh dill if desired. Enjoy with a slice of crusty rye bread!

Related

Variations:

  • Vegetarian: Omit the sausage and use a richer vegetable broth.
  • Meat Lovers: Add chunks of cooked pork shoulder or bacon to the soup.
  • Smoky Flavor: Substitute smoked paprika for some of the regular salt.
  • Tomato Twist: Add a small can of diced tomatoes or a tablespoon of tomato paste along with the potatoes.

Tips:

  • Rinsing Sauerkraut: Rinsing the sauerkraut helps tone down the sourness. If you like a more intensely sour soup, reduce rinsing.
  • Stock Matters: Using a high-quality broth will dramatically improve the flavour of your Kapusniak.
  • Slow Cooker Option: This recipe adapts easily to a slow cooker. Sauté the vegetables, then add everything to the pot and cook on low for 6-8 hours.
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