Polish Sauerkraut Soup

Polish sauerkraut soup is a simple yet hearty recipe that’s just perfect to enjoy on a cold day. Also known as kapusniak, this sauerkraut soup is naturally vegan and can be easily customized to your liking.

Sauerkraut soup has become one of my favourite soups lately even though I was quite sceptical in the beginning. 😋😋😋 I now make it in all seasons and I find it quite refreshing during summer. It’s also quite effective for hangovers 😎

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
  • 1/2 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

    1. Heat the oil in a large stockpot or Dutch oven and sauté the onion for 2-3 minutes over medium heat.
    2. Add the leek, carrot and parsnip and continue to cook for 8-10 minutes until the veggies soften.
    3. Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaves and continue to cook for 1-2 minutes, stirring occasionally.
    4. Add the sauerkraut and continue cooking for 1-2 minutes. Next, add a ladle of veggie stock and simmer for 10 minutes.
    5. 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.
    6. Season to taste and serve with rye bread or your favourite crusty bread.

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