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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.
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Course
Main Course
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.
Keyword
Sauerkraut, Soup