Description
Polish Sauerkraut Soup (Vegan), also known as kapusniak, is a hearty winter stew made with sauerkraut, potatoes, root vegetables and warming spices in a rich vegetable broth.
Ingredients
Scale
- 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
- Heat the oil in a large stockpot or Dutch oven and saute the onion for 2-3 minutes over medium heat.
- Add the leek, carrot and parsnip and cook for 8-10 minutes until softened.
- Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaves and cook for 1-2 minutes.
- Add the sauerkraut and cook for 1-2 minutes, then add a ladle of vegetable stock and simmer for 10 minutes.
- Add the potatoes and remaining stock and simmer on low heat for 25 minutes or until the potatoes are fork-tender.
- Season to taste with salt and freshly ground pepper and serve hot.
Notes
- Do not rinse the sauerkraut completely to preserve its tangy flavor.
- Lightly crush juniper berries before adding for deeper flavor.
- Mash a few potatoes in the pot if you prefer a thicker texture.
- Flavor improves the next day after resting in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 7 g
- Cholesterol: 0 mg