Polish Sauerkraut Soup, or Kapusniak, is a hearty and flavorful dish that combines tangy sauerkraut with earthy vegetables and aromatic spices. This traditional soup is perfect for cold days and is a staple in Polish cuisine. It’s comforting, easy to make, and packed with bold flavors.
Ingredients
2 tablespoons sunflower oil
1 large onion, diced
1 medium leek, white and light green parts only, finely sliced
1 medium carrot, diced
1 medium parsnip, diced
2 large garlic cloves, finely chopped
1/2 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon allspice
6-8 juniper berries
2-3 bay leaves
400 g (1 lb) sauerkraut, drained
3 potatoes, peeled and cut into 1-inch cubes (about 500 g)
1.5 litres (6 cups) vegetable stock
Salt and freshly ground pepper, to taste
Instructions
Step 1: Prepare the Base
Heat the sunflower oil in a large pot over medium heat.
Add the diced onion and sliced leek, and sauté until soft and translucent, about 5 minutes.
Step 2: Add the Vegetables and Spices
Stir in the diced carrot, parsnip, and garlic. Cook for another 3–4 minutes until the vegetables begin to soften.
Add the caraway seeds, dried marjoram, allspice, juniper berries, and bay leaves. Stir well to release their aromas.
Step 3: Add Sauerkraut and Potatoes
Mix in the sauerkraut and diced potatoes. Stir everything together to combine the flavors.
Step 4: Add the Stock
Pour in the vegetable stock, ensuring all the ingredients are covered.
Bring the soup to a gentle boil, then reduce the heat to low.
Step 5: Simmer the Soup
Cover the pot with a lid and let the soup simmer for 30–40 minutes, or until the potatoes are tender and the flavors are well blended.
Step 6: Season and Serve
Taste the soup and adjust the seasoning with salt and freshly ground pepper.
Remove the bay leaves and juniper berries before serving.
Serve hot with crusty bread or rye bread for a traditional touch.
Tips for the Best Polish Sauerkraut Soup
Customize the Flavor: Add smoked sausage or bacon for a meatier version of the soup.
Control the Tanginess: If the sauerkraut is too sour, rinse it lightly under cold water before adding it to the soup.
Make it Creamy: Stir in a dollop of sour cream before serving for added richness.
Nutritional Information (Per Serving)
Calories: ~150
Carbohydrates: ~25g
Protein: ~3g
Fat: ~5g
Fiber: ~4g
Why You’ll Love This Recipe
This traditional Polish Sauerkraut Soup is a flavorful blend of tangy, earthy, and aromatic notes that warms you from the inside out. It’s nutritious, filling, and perfect for sharing with family and friends. Whether you’re new to Polish cuisine or a seasoned fan, this recipe will quickly become a favorite in your kitchen.
Enjoy the rich history and comforting f
lavors of Kapusniak!
Print Friendly, PDF & Email
