Polish Sauerkraut Soup

Ingredients:

1 pound (about 450g) sauerkraut, drained and rinsed
1 onion, finely chopped
2 carrots, peeled and diced
2 potatoes, peeled and diced
1 celery stalk, diced
1 leek, cleaned and sliced
1/2 small head of cabbage, shredded
2 cloves garlic, minced
1 bay leaf
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
8 cups (about 2 liters) vegetable or chicken broth
2 tablespoons tomato paste
1 pound (about 450g) Polish kielbasa sausage, sliced
Salt and pepper to taste
Sour cream (optional, for serving)
Fresh dill, chopped (optional, for garnish)
Instructions:

In a large pot, sauté the onions, carrots, celery, and leek in a bit of oil until softened.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the sauerkraut, potatoes, cabbage, bay leaf, caraway seeds, marjoram, and thyme.
Pour in the broth and add the tomato paste. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer until the vegetables are tender, about 20-25 minutes.
In a separate pan, brown the sliced kielbasa sausage over medium heat until cooked through. Add the sausage to the soup.
Season the soup with salt and pepper to taste. Keep in mind that the sauerkraut is already tangy, so you may not need much salt.
Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld.
Remove the bay leaf before serving.
Serve the Kapusniak hot, optionally garnished with a dollop of sour cream and a sprinkle of fresh dill.

Polish Sauerkraut Soup (Kapusniak): A Culinary Journey Through Tradition

Indulge in the rich flavors of Polish cuisine with our Kapusniak recipe, a soul-warming sauerkraut soup that encapsulates the essence of comfort and tradition. Elevate your culinary experience with a hearty blend of sauerkraut, kielbasa sausage, and an assortment of vegetables, meticulously crafted for your enjoyment.

Ingredients:

  • 1 pound (about 450g) sauerkraut, drained and rinsed
  • 1 finely chopped onion
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • 1 diced celery stalk
  • 1 leek, cleaned and sliced
  • 1/2 small head of cabbage, shredded
  • 2 cloves minced garlic
  • 1 bay leaf
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 8 cups (about 2 liters) vegetable or chicken broth
  • 2 tablespoons tomato paste
  • 1 pound (about 450g) Polish kielbasa sausage, sliced
  • Salt and pepper to taste
  • Optional: Sour cream for serving
  • Optional: Fresh dill, chopped, for garnish

Instructions:

  1. Begin by creating a flavorful base. In a large pot, sauté onions, carrots, celery, and leek in a bit of oil until softened, laying the foundation for the soup’s rich taste.
  2. Introduce minced garlic and sauté for an additional minute until the aroma permeates the mix, enhancing its aromatic profile.
  3. Add sauerkraut, potatoes, cabbage, bay leaf, caraway seeds, marjoram, and thyme, building a harmonious symphony of textures and flavors.
  4. Pour in the broth and incorporate tomato paste. Stir diligently, allowing the ingredients to meld seamlessly, creating a robust foundation for your soup.
  5. Bring the soup to a boil, then reduce the heat to low, letting it simmer for 20-25 minutes until the vegetables reach a tender perfection.
  6. In a separate pan, elevate the dish by browning the sliced kielbasa sausage over medium heat until fully cooked. Integrate the sausage into the soup, infusing it with savory goodness.
  7. Season the soup with salt and pepper to taste, considering the inherent tanginess of sauerkraut.
  8. Let the soup simmer for an additional 10-15 minutes, allowing the flavors to harmonize and elevate your culinary experience.
  9. Before serving, remove the bay leaf, ensuring a smooth and enjoyable dining experience.
  10. Present the Kapusniak hot, optionally garnished with a dollop of sour cream for added richness and a sprinkle of fresh dill for a burst of freshness.

Savor the Tradition:

Adjust the seasoning and ingredients according to your preferences, and immerse yourself in the rich heritage of Polish culinary traditions. Each spoonful is a journey through time and taste, a celebration of comfort in a bowl.

Nutritional Information (per serving, assuming 6 servings):


Polish Sauerkraut Soup (Kapusniak): A Culinary Journey Through Tradition

Indulge in the rich flavors of Polish cuisine with our Kapusniak recipe, a soul-warming sauerkraut soup that encapsulates the essence of comfort and tradition. Elevate your culinary experience with a hearty blend of sauerkraut, kielbasa sausage, and an assortment of vegetables, meticulously crafted for your enjoyment.

Ingredients:

  • 1 pound (about 450g) sauerkraut, drained and rinsed
  • 1 finely chopped onion
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • 1 diced celery stalk
  • 1 leek, cleaned and sliced
  • 1/2 small head of cabbage, shredded
  • 2 cloves minced garlic
  • 1 bay leaf
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 8 cups (about 2 liters) vegetable or chicken broth
  • 2 tablespoons tomato paste
  • 1 pound (about 450g) Polish kielbasa sausage, sliced
  • Salt and pepper to taste
  • Optional: Sour cream for serving
  • Optional: Fresh dill, chopped, for garnish

Instructions:

  1. Begin by creating a flavorful base. In a large pot, sauté onions, carrots, celery, and leek in a bit of oil until softened, laying the foundation for the soup’s rich taste.
  2. Introduce minced garlic and sauté for an additional minute until the aroma permeates the mix, enhancing its aromatic profile.
  3. Add sauerkraut, potatoes, cabbage, bay leaf, caraway seeds, marjoram, and thyme, building a harmonious symphony of textures and flavors.
  4. Pour in the broth and incorporate tomato paste. Stir diligently, allowing the ingredients to meld seamlessly, creating a robust foundation for your soup.
  5. Bring the soup to a boil, then reduce the heat to low, letting it simmer for 20-25 minutes until the vegetables reach a tender perfection.
  6. In a separate pan, elevate the dish by browning the sliced kielbasa sausage over medium heat until fully cooked. Integrate the sausage into the soup, infusing it with savory goodness.
  7. Season the soup with salt and pepper to taste, considering the inherent tanginess of sauerkraut.
  8. Let the soup simmer for an additional 10-15 minutes, allowing the flavors to harmonize and elevate your culinary experience.
  9. Before serving, remove the bay leaf, ensuring a smooth and enjoyable dining experience.
  10. Present the Kapusniak hot, optionally garnished with a dollop of sour cream for added richness and a sprinkle of fresh dill for a burst of freshness.

Savor the Tradition:

Adjust the seasoning and ingredients according to your preferences, and immerse yourself in the rich heritage of Polish culinary traditions. Each spoonful is a journey through time and taste, a celebration of comfort in a bowl.

Nutritional Information (per serving, assuming 6 servings):

  • Calories: 320
  • Total Carbohydrates: 18g
  • Protein: 14g
  • Fat: 20g
  • Fiber: 4g
  • Sodium: 1200mg