A Hearty, Smoky Soup Rooted in Tradition
This Polish Sauerkraut Soup (Kapusniak) is a rustic, comforting dish that layers smoked pork, sauerkraut, root vegetables, and warming herbs into a deeply savory broth. With origins in rural Polish kitchens, this soup was traditionally made to sustain families through cold winters, using whatever smoked meats and fermented cabbage were available. Today, it remains a beloved staple—rich, satisfying, and perfect for cozy dinners or soul-warming lunches.
A one-pot meal that’s steeped in history and flavor!
Why You’ll Love This Recipe:
1. One-Pot Wonder: No complicated steps—just layer, simmer, and serve.
2. Smoky Depth: Smoked pork or kielbasa infuses the broth with bold richness.
3. Vegetable Heartiness: Carrots, celery, and potato add body and earthy sweetness.
4. Perfect with Bread: Ideal for soaking up the broth—pair with rye for authenticity.
5. Make-Ahead Magic: Tastes even better the next day—flavors deepen with time.
Ingredients (Serves 6–8):
. For the Soup:
1 lb (450g) smoked pork (kielbasa, ribs, or bacon – or use vegan sausage for plant-based version)
1 large onion , chopped (or shallots for milder sweetness)
2 cloves garlic , minced (or ½ tsp garlic powder)
3 large carrots , sliced (or chopped parsnips for extra sweetness)
2 stalks celery , sliced (adds brightness and crunch)
1 medium potato , peeled and diced (or sweet potato for variation)
4 cups sauerkraut , drained and roughly chopped (store-bought or homemade)
6 cups chicken or vegetable broth (or reserved meat-cooking liquid)
2 bay leaves (for herbal depth)
1 tsp caraway seeds (optional – classic Polish flavor)
1 tsp dried marjoram (or thyme for substitution)
Salt and black pepper , to taste
1 tbsp vegetable oil or lard (for sautéing)
. For Garnish:
Fresh parsley , chopped (or dill for extra freshness)
. Optional: Sour cream, mustard, or crusty bread
Instructions:
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