in Eastern Europe

Kapuśniak – Polish sauerkraut soup

updated

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Ingredients for 4 servings:

  • 300 g bacon, diced
  • 2 onions, diced
  • 2 large potatoes, diced
  • 2 carrots, coarsely grated
  • 1,500 ml beef broth
  • 6 bay leaves
  • 500 g sauerkraut
  • 500 ml sauerkraut juice, optional
  • n. B. Pfeffer
  • 2 tbsp honey
  • n. B. Allspice
  • n. B. Caraway

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Brown the bacon and onions in a pan. Then add the potatoes, carrots, broth, and bay leaves and simmer for 10 minutes. Then add the sauerkraut and sauerkraut juice and simmer for another 15-20 minutes. Season with pepper, honey, allspice, and caraway. Aromatic, sour, smoky—and totally simple. Note: The meat filling can be varied.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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