Kapusniak Recipes

POLISH SAUERKRAUT SOUP RECIPE (KAPUSNIAK)

Steps:

• In a large pot heat up the oil, add the bay leaf, onion and fry for a couple of minutes over a medium heat stirring occasionally.
• Add the sauerkraut (and meat if using, see *Notes below), stir and continue frying for another minute or so. Add 1/2 the amount of stock, cover and bring to boil. Lower the heat and simmer for 20 minutes stirring occasionally.
• Add the rest of the ingredients (NOT the salt), including the remaining stock, stir, cover, bring to boil again and continue cooking over a low heat for 50 minutes. DO NOT add salt until the soup is fully cooked as the sauerkraut is salty so taste the soup to decide how much salt it needs.

SAUERKRAUT SOUP RECIPE (KAPUSTNYAK)

Steps:

• Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
• Add finely chopped celery and onion. Saute until softened and golden (5 min).
• Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
• Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.

KAPUSNIAK

Steps:

• Bring the stock to a boil in a large saucepan; add the celery, carrots, apples, and mushrooms (taste the water in which you soaked the mushrooms; if it tastes good, add that too). Simmer over low heat until everything is soft, about 20 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat and cook the onion and sauerkraut, stirring occasionally, until browned and softened, about 10 minutes. Lower the heat and stir in the caraway seeds. Stir the sauerkraut mixture into the simmering stock and cook until the soup thickens slightly, 5 to 10 minutes. Season with salt if necessary, pepper, and the reserved sauerkraut juice.