Silesian Sauerkraut Soup (Kapuśniak śląski)
Kapuśniak śląski, or Silesian Sauerkraut Soup, is a traditional Polish dish that is hearty, flavorful, and perfect for cold winter days. This soup is made with sauerkraut, various meats, and a blend of aromatic spices, resulting in a delicious and comforting meal.
Ingredients
- 1 lb sauerkraut, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 lb kielbasa sausage, sliced
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp caraway seeds
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup sour cream (optional, for serving)
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the kielbasa sausage and cook until browned.
- Stir in the sauerkraut, broth, bay leaves, caraway seeds, and smoked paprika. Season with salt and pepper.
- Simmer the soup for 1.5 to 2 hours, until the flavors are well combined.
- Discard the bay leaves and adjust the seasoning if needed.
- Serve the soup hot, with a dollop of sour cream if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 12g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Soup ladle Serving bowls
Serving suggestions
Serve the Kapuśniak śląski with crusty bread or a side of mashed potatoes for a complete and satisfying meal.
Tips & tricks
For a richer flavor, you can use a combination of pork and beef in the soup.
Cost
$5