Polish Sauerkraut Soup (Kapusniak) Recipe
Polish Sauerkraut Soup, known as Kapusniak, is a traditional dish that’s beloved for its hearty, comforting flavors. This soup is especially popular during the colder months, providing warmth and nourishment with every spoonful. Kapusniak is a sour, tangy soup made with sauerkraut, vegetables, and typically a combination of pork and sausage. The depth of flavor in this soup comes from the slow cooking process, allowing the ingredients to meld together beautifully. Here’s a detailed recipe to help you recreate this classic Polish dish at home.
Ingredients:
- 1 lb (450g) pork shoulder or pork ribs, cut into chunks
- 1 lb (450g) Polish kielbasa (smoked sausage), sliced
- 2 cups (500g) sauerkraut, drained and roughly chopped
- 6 cups (1.5L) beef or chicken broth
- 2 large potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- Fresh dill or parsley for garnish
- 1 tablespoon vegetable oil or lard
Instructions:
1. Prepare the Meat and Sausage
Begin by preparing the pork shoulder or pork ribs. Trim off any excess fat and cut the meat into bite-sized chunks. If you’re using pork ribs, keep them on the bone for added flavor. Set the meat aside.
Next, slice the Polish kielbasa into thick rounds. The smoked flavor of the kielbasa adds a wonderful depth to the soup. If you can’t find kielbasa, any other smoked sausage will work as a substitute.
2. Sauté the Vegetables
In a large soup pot or Dutch oven, heat the vegetable oil or lard over medium heat. Add the chopped onion and garlic, and sauté until they are soft and fragrant, about 5 minutes. The onion should become translucent, and the garlic should release its aroma without burning.
3. Brown the Meat
Once the onions and garlic are sautéed, add the chunks of pork to the pot. Cook the pork on all sides until it is browned. This step is crucial as it helps to develop the rich flavor of the soup. If you’re using pork ribs, brown them on all sides but be mindful of the bones.
4. Add the Sauerkraut and Broth
After the meat is browned, add the sauerkraut to the pot. Stir well to combine the sauerkraut with the meat and onions. Sauerkraut is the star of this soup, providing a tangy and slightly sour flavor that is balanced by the richness of the meat and broth.
Pour in the beef or chicken broth, ensuring that the meat and sauerkraut are fully submerged. The broth will serve as the base for the soup, so choose one that is rich and flavorful. Homemade broth is ideal, but store-bought will work as well.
5. Incorporate the Vegetables and Seasonings
Add the diced potatoes and carrots to the pot. These vegetables not only add texture and color to the soup but also help to balance the tanginess of the sauerkraut with their natural sweetness. If you’re using caraway seeds, add them now along with the bay leaves. Caraway seeds are optional, but they provide a subtle, earthy flavor that complements the sauerkraut beautifully.
Stir in the tomato paste, which will add a slight acidity and a deep red hue to the soup. Season with salt and black pepper to taste, but be cautious with the salt as the sauerkraut and broth are already salty.
6. Simmer the Soup
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 1.5 to 2 hours. This slow cooking process allows the flavors to meld together, and the pork becomes tender and flavorful. The potatoes should be soft, and the broth should have a slightly thickened consistency.
7. Add the Kielbasa
About 20 minutes before the soup is done, add the sliced kielbasa to the pot. The sausage will warm through and infuse the soup with its smoky flavor. If you prefer a stronger sausage flavor, you can add the kielbasa earlier in the cooking process.
8. Finish and Serve
Once the soup is done simmering, taste and adjust the seasoning if necessary. Remove the bay leaves before serving. Ladle the hot sauerkraut soup into bowls and garnish with fresh dill or parsley. The herbs add a fresh, vibrant note that contrasts beautifully with the rich, savory soup.
Serving Suggestions:
Kapusniak is traditionally served with a slice of rye bread or crusty white bread, which is perfect for soaking up the flavorful broth. You can also serve it with a dollop of sour cream on top for added richness.
Storage:
This soup tastes even better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months.
Enjoy this hearty and comforting Polish Sauerkraut Soup as a delicious meal that warms both body and soul. Whether it’s a chilly winter evening or you’re simply craving something rich and tangy, Kapusniak is sure to satisfy.