Polish Sauerkraut Soup, also known as “Kapusniak”, is a hearty, flavorful soup made from sauerkraut (fermented cabbage), vegetables, and often pork or sausage. It’s a comfort food enjoyed particularly during the colder months in Poland. The soup can be a bit tangy from the sauerkraut, with savory, smoky undertones if meats like bacon or smoked sausage are added. Here’s a classic recipe for Polish Sauerkraut Soup:
Ingredients:
- 1 lb (450g) sauerkraut (drained and rinsed to reduce sourness, but feel free to leave it if you like more tang)
- 1 lb (450g) pork (shoulder, ribs, or smoked pork, such as a ham hock or smoked bacon)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 large carrot, peeled and sliced
- 1 bay leaf
- 4-5 whole black peppercorns
- 1 teaspoon dried marjoram
- Salt and pepper, to taste
- 6 cups (1.5 liters) water or vegetable broth
- 1 tablespoon vegetable oil or butter
- 1 tablespoon flour (optional, for thickening)
- Fresh dill or parsley, for garnish (optional)
- Sour cream, for serving (optional)
Instructions:
- Prepare the Meat:
- If using pork, cut it into large chunks. If you’re using smoked sausage or ham, chop it into bite-sized pieces.
- In a large pot, heat the oil or butter over medium heat. Add the pork (or smoked meat) and brown it on all sides. This will add flavor to the soup.
- Cook the Vegetables:
- Once the meat is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Simmer the Soup:
- Add the sauerkraut to the pot along with the diced potatoes, sliced carrots, bay leaf, peppercorns, and marjoram.
- Pour in the water or broth, and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for about 45 minutes to 1 hour, until the vegetables are tender and the flavors are well combined. Skim any foam or impurities from the top as it simmers.
- Thicken the Soup (Optional):
- If you prefer a thicker soup, you can make a simple roux: In a separate pan, melt 1 tablespoon of butter and whisk in 1 tablespoon of flour. Cook for 2-3 minutes, then slowly add a ladle of broth from the soup to the roux, whisking to combine. Stir this mixture back into the pot to thicken the soup. Simmer for an additional 10-15 minutes.
- Add the Meat Back In:
- Once the vegetables are tender, return the browned meat (and any sausage or ham) to the pot. Simmer for an additional 10-15 minutes to allow the flavors to meld. Adjust the seasoning with salt and pepper to taste.
- Serve:
- Serve the soup hot, garnished with fresh dill or parsley. A dollop of sour cream on top can add extra creaminess and flavor.
Tips:
- Sauerkraut: If you prefer a milder soup, you can rinse the sauerkraut before adding it to the pot. If you like a stronger tangy flavor, add it directly without rinsing.
- Meat: The choice of meat can vary, and often, smoked sausage or ham hocks are traditional. You can also use a combination of meats for a richer flavor.
- Broth: For a more complex flavor, use homemade pork or vegetable broth, but store-bought broth works just fine as well.
Enjoy!
This Polish Sauerkraut Soup is great on its own or served with a slice of rye bread. It’s the kind of dish that tastes even better the next day after the flavors have had time to meld together.
