Polish sauerkraut soup

Here’s a classic Polish Sauerkraut Soup recipe, known as Kapusniak. It’s a hearty, tangy, and savory soup often enjoyed during the colder months in Poland. There are regional and family variations, but here’s a traditional version using smoked meats and potatoes.

🇵🇱 Polish Sauerkraut Soup (Kapusniak)

🕐 Prep Time: 20 min

🍲 Cook Time: 1.5 – 2 hrs

🍽️ Servings: 6–8

🧾 Ingredients:

For the broth:

• 1 lb (450 g) smoked ribs, ham hock, or smoked sausage (kielbasa)

• 6 cups (1.5 L) water or broth (chicken or vegetable)

• 2 bay leaves

• 6 whole peppercorns

• 1 tsp marjoram (dried)

• Optional: 1 clove garlic, smashed

Vegetables:

• 1 medium onion, diced

• 2 medium carrots, peeled and chopped

• 1 parsnip, peeled and chopped (optional)

• 1–2 medium potatoes, peeled and cubed

• 2 cups sauerkraut, chopped if stringy (do not rinse unless very sour)

• 1 tbsp tomato paste (optional, for color and a hint of sweetness)

For finishing:

• Salt and pepper to taste

• Fresh dill or parsley (optional)

• Rye bread or crusty bread for serving

👨‍🍳 Instructions:

1. Make the broth:
   In a large pot, combine the smoked meat with water or broth, bay leaves, peppercorns, and garlic (if using). Bring to a boil, reduce heat, and simmer covered for 45–60 minutes until the meat is tender and flavorful.

2. Prep the sauerkraut:
   While the broth simmers, sauté the onion in a little oil or butter until soft. Add chopped sauerkraut and cook together for 5–10 minutes to deepen flavor.

3. Add vegetables:
   Remove the smoked meat (if using large cuts like ribs or ham hock), cut into smaller pieces, and return to the pot. Add carrots, parsnip, potatoes, and sautéed sauerkraut to the soup. Stir in tomato paste if using.

4. Simmer:
   Cook for another 30–40 minutes, or until the vegetables are tender. Add marjoram during the last 10 minutes of cooking.

5. Season:
   Taste and adjust with salt and pepper. If the soup is too sour, you can add a small pinch of sugar.

6. Serve:
   Ladle into bowls and top with fresh chopped dill or parsley if desired. Serve hot with a slice of rye or sourdough bread.

🔁 Variations:

• Vegetarian version: Use vegetable broth and skip smoked meats.

• With barley or rice: Add ¼ cup barley or rice during the vegetable simmer stage for extra heartiness.

• With mushrooms: Add rehydrated dried mushrooms or fresh mushrooms for depth.