When it comes to hearty and flavorful soups, Polish Sauerkraut Soup (Kapusniak) stands out as a dish that warms both the stomach and the soul. This traditional recipe has been passed down through generations in Poland, and its tangy, savory flavor profile makes it a favorite, especially during cold winter months.
Sauerkraut, the star ingredient, gives the soup its signature tang, while the addition of smoked meats and aromatic vegetables makes it deeply satisfying. Let’s dive into the recipe and learn how to make this comforting dish at home.
Why You’ll Love Polish Sauerkraut Soup
- Rich in Flavor: The combination of sauerkraut, smoked meats, and seasonings creates a robust and tangy taste.
- Nutritious: Packed with probiotics from sauerkraut and nutrients from vegetables and meats.
- Versatile: Can be adapted with different meats or made vegetarian by skipping the meat and using vegetable broth.
Ingredients
To make a pot of delicious Polish Sauerkraut Soup, you’ll need:
Main Ingredients:
- 1 pound sauerkraut, drained and roughly chopped
- 8 cups chicken or beef broth (or vegetable broth for a vegetarian version)
- 1 pound smoked sausage (kielbasa) or smoked pork ribs, cut into pieces
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste (optional, for added depth)
- 1 teaspoon caraway seeds (optional, for authentic flavor)
- 2 bay leaves
- 1 teaspoon paprika
- Salt and pepper to taste
For Serving:
- Fresh dill or parsley, chopped
- Crusty bread or rye bread
INSTRUCTIONS:
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