Polish Sauerkraut Soup (Kapusniak)

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

½ 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

Heat the oil in a large stockpot or Dutch oven and sauté the onion for 2-3 minutes over medium heat.

Add the leek, carrot and parsnip and continue to cook for 8-10 minutes until the veggies soften.

Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaves and continue to cook for 1-2 minutes, stirring occasionally.

Add the sauerkraut and continue cooking for 1-2 minutes. Next, add a ladle of veggie stock and simmer for 10 minutes.

Add the potatoes and the rest of the stock and simmer on a low heat for 25 minutes or until the potatoes are fork-tender.

Season to taste and serve with rye bread or your favourite crusty bread.

Nutrition Information:

Yield: 6 Serving Size: 1

Amount Per Serving:

Frequently Asked Questions:

What is Kapusniak, and what makes it unique?

Kapusniak is a Polish sauerkraut soup known for its distinctive tangy flavor.

It’s made with sauerkraut, vegetables, and spices.

Can I use store-bought sauerkraut for this soup?

Yes, you can use store-bought sauerkraut.

Make sure to drain it before adding it to the soup.

What type of oil is recommended for sautéing the vegetables?

Sunflower oil is traditionally used in Polish cuisine, but you can use other oils like vegetable or olive oil if preferred.

Are juniper berries necessary, and can I substitute them?

Juniper berries add a unique flavor, but if unavailable, you can omit them.

There’s no direct substitute, so the soup will still be delicious without them.

Can I use beef or chicken stock instead of vegetable stock?

Yes, you can use beef or chicken stock based on your preference.

Vegetable stock is used for a vegetarian version.

Is marjoram essential, and can I use dried or fresh?

Marjoram contributes to the soup’s flavor, and you can use either dried or fresh.

If using fresh, double the amount.

Can I make this soup ahead of time?

Yes, Kapusniak can be made ahead and reheated.

In fact, many believe it tastes even better the next day.

What’s the best way to serve this soup?

Serve Kapusniak hot with a side of rye bread or your favorite crusty bread.

How long should I simmer the sauerkraut in the soup?

Simmer the sauerkraut for 1-2 minutes after adding it to the pot.

This helps infuse its flavor into the soup.

Can I freeze this soup?

Yes, you can freeze Kapusniak. Allow it to cool completely before transferring it to airtight containers.

Thaw and reheat on the stove when ready to enjoy.