Polish Sauerkraut Soup (Kapusniak)
A note from Leona: I made this soup as we had ham on New Year’s Day so I had made broth from the ham bone – perfect for the soup. Blaine’s heritage is Polish so this is a perfect soup for our family – plus we make lots of sauerkraut.
Ingredients
- 1 tbsp oil
- 1 large onion – diced
- 1 medium leek finely diced
- 1 medium carrot diced (same size as onions)
- 1 medium parsnip diced (same size as onions)
- 2 garlic cloves crushed
- ½ tsp caraway seed
- 1 tsp marjoram
- 1 tsp allspice
- 2-3 bay leaves
- 500 ml jar Jungle Farm sauerkraut
- 3 potatoes peeled cut into 1 inch cubes
- 6 cups vegetable stock (I used my ham stock – I like the cured meat flavour)
- salt and pepper to taste
Instructions
- Saute onions 2-3 minutes in oil
- Add leek, carrot, parsnip and cook for additional 8-10 minutes
- Stir in garlic, caraway seed, marjoram, allspice and bay leaves cook for 1-2 minutes
- Add sauerkraut and 1 cup of broth simmer for 10 minutes
- Add potatoes and rest of broth, simmer for 25 minutes until potatoes are fork tender
- Remove bay leaves and serve with crusty bread.
Notes
This recipe is vegetarian but in Poland they typically make it with a ham bone, smoked ham hocks or bacon.