kapusniak

This recipe takes ideas from traditional Polish kapusniak (sauerkraut soup) and combines them with the creamy texture of potato-leek soup for a bowl that's satisfyingly rich and filling, but with a tangy, bright flavor.

Easy Creamy Potato, Leek, And Sauerkraut Soup Recipe

(10 milliliters) vegetable oil

(12-

unsalted butter

salt and black pepper

chicken stock

bay leaves

sauerkraut with its liquid (450 grams; about 2 cups)

dill and extra-virgin olive oil,

crusty bread,

Easy Creamy Potato, Leek, and Sauerkraut Soup Recipe

Heat oil in a large saucepan or Dutch oven over medium heat until shimmering. Add sausage and cook, stirring occasionally, until well browned, about 5 minutes. Remove sausage from pan using a slotted spoon, leaving any rendered fat behind. Set sausage aside.

Add butter and leeks to sausage fat in the saucepan. Season with salt and pepper and cook, stirring, until leeks have softened but not browned, about 3 minutes, reducing heat if necessary. Add potatoes and chicken stock, scraping up any browned bits from the sides and bottom of the pot. Add cabbage and bay leaves. Increase heat to high and bring to a boil. Reduce heat to maintain a bare simmer and cook until potatoes are completely tender, about 10 minutes.

Add sauerkraut and its liquid to the pot and bring to a simmer. Discard bay leaves. Working in batches, transfer the soup to a blender and blend, starting at lowest speed and slowly increasing to maximum speed, until soup is completely smooth, about 2 minutes per batch. Transfer the soup to a fine-mesh strainer set over a clean pot, using the back of a ladle to push it through. Season to taste with salt and pepper.

Garnish soup with browned sausage pieces, chopped dill, and olive oil. Serve immediately with crusty bread.

There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). My version lays no claims to authenticity, but it is simple, delicious, and deeply nourishing. Sauerkraut and fresh cabbage come together for extra flavor in the broth.

Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak) Recipe

(15 milliliters) vegetable oil

medium onion, thinly sliced (about 6 ounces; 175 grams)

carrot,

sauerkraut with juice (1 cup; 240 milliliters)

(60 milliliters) chopped fresh dill, stems reserved separately

Kosher salt

(10 grams) cornstarch

(8 grams) paprika

(2 grams)

Heat oil in a large soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes. Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes. Add cabbage and cook, stirring, until lightly wilted, about 3 minutes. Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt.

Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 10 minutes. Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon (15ml) cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed. Return to a boil (soup should thicken very slightly). Season to taste with more salt and white pepper as desired. Stir in chopped dill and serve with bread.

This traditional Polish sauerkraut soup is a comforting and hearty dish, perfect for a main course. Learn how to make this delicious and hearty Polish Kapuśniak soup, with this simple recipe!

Kapuśniak - Polish Sauerkraut Soup Recipe

lbs Pork ribs (500 grams)

oz Smoked bacon (100 grams)

lbs Sauerkraut (400 grams)

lbs Russet potatoes (600 grams)

liters Cold water (9 cups)

White onion

Carrot (or 2 smaller ones)

Parsley root

Celery root

springs Parsley

Salt

Black pepper

Bay leaf

Allspice berry

tsp Caraway seeds

marjoram

tbsp Clarified butter

All-purpose flour

Cook the Meat

Rinse the pork ribs, cut into pieces, and place in a large pot with cold water and salt. Bring to a boil, then reduce heat and simmer for 40 minutes, skimming off any foam.

Add Vegetables

Peel and clean the carrot, parsley root, and celery. Wash the onion (leave the skin on). Add the vegetables, bay leaf, and allspice to the pot. Simmer for 30 minutes.

Add Potatoes

Peel and dice the potatoes, then add to the pot. Simmer for 10 minutes.

Add Sauerkraut

Rinse and chop the sauerkraut. Add it to the soup along with caraway seeds and marjoram. Cook for another 20 minutes. Remove the cooked vegetables and parsley sprigs.

Season

Season with ground pepper. Taste and adjust the salt if needed.

Cook the Bacon

Dice the bacon and cook it in a small pan with clarified butter or oil until golden brown. Add to the soup.

Make a Roux

(Optional): In the same pan, add flour to the remaining bacon fat and cook until golden brown, stirring constantly. Add a few tablespoons of the soup to the roux, mix well, then return to the pot.

Blend and Serve

Grate the cooked carrot and add it back to the soup. Serve hot with a dollop of sour cream if desired.

Fantastic!  Made this with some homemade sauerkraut and can't wait to make it again.

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