Kapusniak – Polish Cabbage Soup

Kapusniak sounds like something you would say when hitting your thumb with a hammer, but you would be terribly wrong!

There’s a reason some foods are rich in culture, tradition and have passed the test of time – usually they’re just so darn good!

One of these is Kapusniak (ka pus nak), a Polish cabbage soup made with sauerkraut and sausage.

I first had this soup during my school years when visiting friends (my dear friend Marion) who were Polish visa students. I really can’t remember much other than to say the soup was terrific and my friends were proudly sharing something from home.

I had forgotten about this soup until many years later, when one of my children was dating a person of Polish background – and often I would hear about a soup that the father made – of course it was Kapusniak.

Well… I had to make this soup. Kapusniak is not unlike most traditional foods such as Bolognese Sauce, French Canadian Tourtiere (dad affectionately called them tortures) or Coq au Vin. They are all relatively easy to make, with ingredients native to the area of origin, and every family has the best recipe. A couple of years ago I found a recipe that we like very much and we routinely change or add to the ingredients list.

This is a rich and hearty soup and serves well with any crusty bread, Sourdough or a Sourdough  Mischbrot (mixed bread). It has a sour and smoky flavor and the vegetables are al dente. This recipe calls for fresh dill and while I’m normally not a fan of dill, it really enhances the flavour, so give it a try.

You can make this soup in about an hour and it gets better a day or two later or after freezing. I forgot to mention, all that cabbage and sauerkraut is really good for you.

Kapusniak is a must try and can be served for lunch or dinner. I’ll bet it becomes a regular in your home.

Enjoy……

Kapusniak Ingredients:

200g bacon

350g kielbasa cut into bite size round pieces

120g carrot – cut carrots into small pieces

160g onion – cut onions into small pieces

350g cabbage – cut into ¾ inch chunks

280g potato – potatoes into small squares

250g sauerkraut – (use your own or find a good sauerkraut)

2 tsp sweet paprika

1 Tbsp salt

½ tsp pepper

2 bay leaves

1.9L chicken broth

10g dill coarsely chopped

Note: There are all kinds of substitutes and additions you can make to this delicious soup. Things like parsnips work really well, turnips, adding a dollop of sour cream before eating, adding pork ribs and caraway seeds, marjoram, make a vegetarian version……adjust broth as necessary and the world is your ouster here.

Method:

Make sure to occasionally stir throughout the process

• On medium heat cook the bacon for about 3 minutes
  • I pour off most of the fat before adding the sausage

• Add the sausage and simmer for another 3 minutes
• Add carrots and onions and simmer for another 3 minutes
• Add the cabbage and simmer for 3 minutes
• Add the potatoes and sauerkraut and stir in

• Add the remaining ingredients except for the dill
  • Salt, pepper, bay leaves, paprika & chicken broth
  • Stir everything together
• Bring to a boil then lid on, turn down to low and let simmer for 15 minutes
• Turn the stove off and stir in the dill

Ready!

Below is a printable recipe card from RecipesGenerator. Please give it a try!

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