Here’s a classic Polish Sauerkraut Soup (often called Kapusniak) 🥣🇵🇱 — tangy, hearty, and comforting.
Polish Sauerkraut Soup (Kapusniak)
Ingredients (serves 6–8):
- 1 lb smoked kielbasa, sliced (optional, can use ham or bacon)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 1–2 tbsp vegetable oil
- 4 cups chicken or vegetable broth
- 2 cups water
- 3 cups sauerkraut, drained (reserve juice for tang)
- 1 tsp caraway seeds (optional, traditional)
- 1–2 bay leaves
- 1 tsp marjoram or thyme
- Salt and pepper to taste
- Optional garnish: fresh dill or parsley
Instructions:
- Cook sausage & veggies:
In a large pot, heat oil over medium heat. Sauté onions, garlic, and carrots until soft (~5 minutes).
Add sliced kielbasa and cook 3–4 minutes. - Add broth & potatoes:
Pour in chicken broth and water. Add diced potatoes, bay leaves, caraway seeds, and marjoram. Bring to a boil, then reduce to simmer for 15–20 minutes. - Add sauerkraut:
Stir in sauerkraut (and a splash of reserved juice if you like extra tang). Simmer 15–20 more minutes until flavors meld and potatoes are tender. - Season:
Taste and adjust salt and pepper. Remove bay leaves before serving. - Serve:
Ladle into bowls and garnish with fresh dill or parsley. Serve with rye bread or rolls.
⭐ Tips:
- Balance tanginess: Use some sauerkraut juice for extra flavor or rinse sauerkraut for milder tang.
- Vegetarian version: Skip sausage, use vegetable broth, and add smoked paprika for depth.
- Make ahead: Soup tastes even better after sitting overnight.
🔄 Variations:
- Creamy version: Stir in ½ cup sour cream before serving.
- Smoky version: Add smoked paprika or smoked bacon.
- Hearty version: Add barley or lentils for extra texture.
If you want, I can also give a slow cooker version so the soup cooks all day and develops a deep, rich flavor.
Do you want me to give that slow cooker version?
