Sauerkraut Soup Kapusniak Recipes

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POLISH SAUERKRAUT SOUP RECIPE (KAPUSNIAK)



Polish Sauerkraut Soup Recipe (Kapusniak) image

This hearty and warming Polish sauerkraut soup (Kapusniak) is a nutritious simple recipe perfect to enjoy on a cold day.

Provided by Monika Dabrowski

Categories     Lunch     Soup

Time 1h10m

Number Of Ingredients 11

280 g sauerkraut (chopped)
500 g potatoes (peeled, cubed)
1 medium carrot (finely diced)
50 g celeriac (peeled, finely diced)
1/2 small leek (thinly sliced)
1 onion (finely chopped)
1 bay leaf
1/3 tsp allspice powder
2 tbsp olive oil
6 cups vegetable or chicken stock
Salt and pepper to taste

Steps:

  • In a large pot heat up the oil, add the bay leaf, onion and fry for a couple of minutes over a medium heat stirring occasionally.
  • Add the sauerkraut (and meat if using, see *Notes below), stir and continue frying for another minute or so. Add 1/2 the amount of stock, cover and bring to boil. Lower the heat and simmer for 20 minutes stirring occasionally.
  • Add the rest of the ingredients (NOT the salt), including the remaining stock, stir, cover, bring to boil again and continue cooking over a low heat for 50 minutes. DO NOT add salt until the soup is fully cooked as the sauerkraut is salty so taste the soup to decide how much salt it needs.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 15 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 956 mg, Fiber 3 g, Sugar 3 g, Calories 97 kcal

SAUERKRAUT SOUP RECIPE (KAPUSTNYAK)



Sauerkraut Soup Recipe (Kapustnyak) image

This sauerkraut soup is a most unusual and delicious soup. The sauerkraut gives it a lovely texture and zing and the bacon provides a subtle smokiness. It's hearty, filling and will warm your belly.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 50m

Number Of Ingredients 13

1 Tbsp olive oil
8 oz bacon (chopped)
1 stick celery (finely diced)
1 medium onion (finely diced)
2 medium carrots (thinly sliced)
3 medium (1 lb potatoes, peeled and sliced into 1/3" thick pieces)
1/4 cup quinoa (rinsed, optional)
2-3 cups sauerkraut (triple rinsed & drained (we use 3 cups or about 2 lbs))
8 cups low sodium chicken broth
2 cups water (or to taste)
1 15 oz can white beans (click to learn how to cook your own beans)
1 bay leaf
Salt (Pepper and Mrs. Dash seasoning, to taste)

Steps:

  • Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
  • Add finely chopped celery and onion. Saute until softened and golden (5 min).
  • Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
  • Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.

KAPUśNIAK: POLISH SAUERKRAUT SOUP



Kapuśniak: Polish Sauerkraut Soup image

Kapuśniak (also known as 'Polish Cabbage Soup' or 'Kapusta Soup') is a Polish classic. Soft pieces of tangy sauerkraut mingle with carrots, potatoes, and smokey bacon for a bowl of soul-soothing comfort.

Provided by Kasia

Categories     Polish Soups

Time 1h40m

Number Of Ingredients 19

1 lb (450 g) pork ribs
3-4 smoked pork bones (optional)
2 tbsp canola oil
1 (200 g, 7 oz) medium white onion
½ leek
2 garlic cloves
1 tbsp dried marjoram
½ tsp caraway seeds
2 medium carrots (roughly 4.2 oz, 120 g)
⅓ celery root (roughly 3.5 oz, 100 g)
1 parsley root (roughly 2.1 oz, 60 g); can be substituted with more celery root
4 bay leaves
6 allspice berries
water (2 lq quarts / 2 litres)
3 medium potatoes (roughly 8 oz, 230 g)
10.5 oz sauerkraut (roughly 300 g); make sure it wasn't soured with vinegar!
Salt, to taste
Ground black pepper, to taste
2 tbsp fresh parsley, chopped

Steps:

  • Divide the ribs into smaller pieces, ideally of such a size that they fit easily in the soup plate. Season them with salt and pepper.
  • Grab a frying pan and heat up 2 tablespoons of canola oil. Fry them on each side until they start to turn golden. Moved these fried ribs into a pot (ideally sized at 3 qt / 3 litres or bigger). Don't wash the frying pan just yet!
  • Chop the leek and dice the onion finely. Fry these veggies on the fat that remained from frying ribs. At the end of frying, add crushed garlic clove and spices: one tablespoon of dried marjoram and half a teaspoon of caraway seeds. When heated, the spices release their essential oils, giving Kapuśniak its unique taste. Put the fried ingredients aside for now.
  • Peel the vegetables (2 carrots, a parsley root and a chunk of a celery root). Dice them into squares (roughly with half-inch/1 cm sides). Drop them into the pot with ribs. Add 4 bay leaves and 6 allspice berries. Then, pour 2 quarts (around 2 litres) of water.
  • Cook for 30 minutes on low heat, until both ribs and vegetables soften.
  • Peel and cube the potatoes, add them to the soup and continue cooking until they soften (that takes around 15 minutes)
  • As you wait, drain the sauerkraut (keep the juices!) and chop it roughly. Add them to the soup, together with the onion, leek and spices we have fried before.
  • Continue cooking on a low heat for a further 30 minutes, in that time the sauerkraut will soften and release its aromas.
  • Have a taste. Season with salt and pepper. If Kapuśniak needs more sour 'kick', add some leftover sauerkraut juice.
  • Pour the soup into bowls / soup plates, making sure that everyone gets some veggies and meat. Sprinkle each portion with chopped parsley.

Nutrition Facts : Calories 333 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 15 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 507 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

UKRAINIAN SAUERKRAUT SOUP (KAPUSNYAK)



Ukrainian Sauerkraut Soup (Kapusnyak) image

This recipe for Ukrainian sauerkraut soup or kapusnyak uses smoked or fresh pork spareribs as its flavor base and sauerkraut and other vegetables.

Provided by Barbara Rolek

Categories     Appetizer     Entree     Dinner     Lunch     Soup

Time 1h45m

Yield 8

Number Of Ingredients 14

1 pound smoked or fresh pork spareribs
10 cups water
1 large chopped onion
1 clove minced garlic (optional)
1 bay leaf
6 black peppercorns
1 large peeled and sliced carrot
1 large peeled and diced potato
1 ounce dried mushrooms or 1/2 cup fresh sliced mushrooms
2 pounds sauerkraut drained and rinsed or unrinsed (to taste)
2 tablespoons all-purpose flour
2 tablespoons sour cream
Optional: salt (to taste)
Garnish: chopped dill or parsley

Steps:

  • Gather the ingredients.
  • In a large Dutch oven or soup pot, place spareribs, water, chopped onion, garlic (if using), bay leaf , and peppercorns. Bring to a boil, skimming off the foam that rises to the surface.
  • Reduce heat and simmer until the meat is ready to fall off the bones. You may need to add more water.
  • Remove meat and, when cool enough to handle, chop into bite-size pieces. Reserve.
  • To the Dutch oven with boiling liquid, add carrots, potatoes, mushrooms (along with strained soaking liquid if using dried mushrooms), and sauerkraut.
  • Bring to a boil, reduce heat, and simmer until sauerkraut is tender, about 30 minutes. Add more water, if necessary.
  • Adjust the seasonings. Fork blend 2 tablespoons flour with 2 tablespoons sour cream. Temper this mixture with a few ladles of hot soup . Return the tempered sour cream to soup and whisk until well incorporated and the soup has thickened slightly.
  • Return the meat to the soup, heat through and serve with fresh parsley or dill sprigs and rye bread on the side.

Nutrition Facts : Calories 301 kcal, Carbohydrate 21 g, Cholesterol 61 mg, Fiber 6 g, Protein 15 g, SaturatedFat 6 g, Sodium 826 mg, Sugar 4 g, Fat 19 g, ServingSize 8 bowls (8 servings), UnsaturatedFat 0 g

POLISH SAUERKRAUT SOUP (KAPUSNIAK)



Polish Sauerkraut Soup (Kapusniak) image

Smoked meat gives this recipe for Polish sauerkraut soup (kapusniak) a terrific flavor. Serve a piping hot bowl with rye bread for a meal in a bowl.

Provided by Barbara Rolek

Categories     Lunch     Appetizer     Dinner     Soup

Time 1h40m

Yield 6

Number Of Ingredients 10

2 pounds ham hocks or meaty ham bone
2 quarts water
1 large onion (chopped)
1 bay leaf
5 black peppercorns
1 sprig fresh parsley or 1/4 teaspoon dried parsley
1/2 cup barley (rinsed and drained (not quick-cooking)
1 (14-ounce) can sauerkraut (drained and reserve liquid; rinsed and chopped)
Salt and pepper, to taste
Optional: 1 tablespoon caraway seeds

Steps:

  • Gather the ingredients.
  • Place ham hocks or ham bone and water in a Dutch oven or other large pot. Bring to a boil, skimming off foam. Add onion, bay leaf, peppercorns , and parsley. Return to a boil, reduce heat to a simmer and cook about 45 minutes, or until meat falls off the bones.
  • Remove meat from broth, dice and return to the pot with barley, sauerkraut, and caraway seeds, if using. Return to a boil, reduce heat and simmer , uncovered, for an additional 45 minutes.
  • If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice.
  • Add salt and pepper to taste. Remove ​the ​ bay leaf .
  • Serve in heated bowls with hearty rye bread .

Nutrition Facts : Calories 394 kcal, Carbohydrate 10 g, Cholesterol 138 mg, Fiber 3 g, Protein 41 g, SaturatedFat 7 g, Sodium 671 mg, Sugar 2 g, Fat 21 g, ServingSize 6 servings, UnsaturatedFat 0 g

KAPUSNIAK



Kapusniak image

If you think sauerkraut is only for hot dogs or choucroute garni (page 404), think again. Here's a vegetable stew from Poland that demonstrates quite nicely that sauerkraut has roles beyond garnishing meat. Buy sauerkraut from packages or barrels, not cans, and make sure it contains just cabbage and salt. That's all it takes.

Yield makes 4 servings

Number Of Ingredients 10

5 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
2 large celery stalks, chopped
2 large carrots, chopped
2 tart apples, peeled, cored, and chopped
1 ounce dried porcini or other mushrooms, reconstituted (page 112) and chopped
3 tablespoons butter or extra virgin olive oil
1 large onion, diced
1 pound sauerkraut, drained and chopped, juices reserved
1 tablespoon caraway seeds
Salt and black pepper to taste

Steps:

  • Bring the stock to a boil in a large saucepan; add the celery, carrots, apples, and mushrooms (taste the water in which you soaked the mushrooms; if it tastes good, add that too). Simmer over low heat until everything is soft, about 20 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat and cook the onion and sauerkraut, stirring occasionally, until browned and softened, about 10 minutes. Lower the heat and stir in the caraway seeds. Stir the sauerkraut mixture into the simmering stock and cook until the soup thickens slightly, 5 to 10 minutes. Season with salt if necessary, pepper, and the reserved sauerkraut juice.

SAUERKRAUT SOUP (KAPUSNIAK)



SAUERKRAUT SOUP (Kapusniak) image

Make and share this SAUERKRAUT SOUP (Kapusniak) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

25 g butter
1 bay leaf
4 spareribs
200 g sauerkraut
2 dried mushrooms (soaked overnight)
1 onion (sliced)
1 1/4 liters water

Steps:

  • Heat butter in a small frying pan and fry the spare ribs briskly to seal in their juices.
  • Gently boil the ribs and all the other ingredients in the water for about 10 minutes, stirring occasionally until the sauerkraut softens.
  • Remove the spare ribs and bay leaf, season to taste and serve.

Nutrition Facts : Calories 773.7, Fat 58.8, SaturatedFat 22.9, Cholesterol 227.5, Sodium 538.1, Carbohydrate 6.3, Fiber 1.9, Sugar 2.5, Protein 52.4

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