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Optional Add-ins:
- 2 smoked sausages (such as kielbasa or Polish sausage), sliced (for extra smokiness)
- 1 tablespoon tomato paste (for added depth of flavor)
- A few whole peppercorns for added spice
How to Make Polish Sauerkraut Soup (Kapusniak)
Step 1: Brown the Pork
In a large soup pot, heat the olive oil over medium-high heat. Add the pork shoulder (or pork ribs) and brown the meat on all sides. This step enhances the flavor of the pork and helps create a rich base for the soup. It should take about 6-8 minutes to get a nice golden-brown sear. Once browned, remove the pork from the pot and set it aside. If there’s excess fat in the pot, drain some of it off, leaving about 1 tablespoon of fat for sautéing the vegetables.Step 2: Sauté the Aromatics
In the same pot, add the chopped onion and cook over medium heat for 3-4 minutes, until softened. Add the garlic and sauté for another minute until fragrant. These aromatics will provide the flavor foundation for the soup.Step 3: Add the Sauerkraut and Vegetables
Add the sauerkraut to the pot and cook for a few minutes, allowing it to slightly caramelize and deepen in flavor. Stir in the carrot, potatoes, and bay leaf, making sure everything is well mixed. If you’re using tomato paste, add it at this point for an added layer of richness and color.Step 4: Add the Liquid
Return the browned pork to the pot and pour in the water or broth. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for 1-1.5 hours, or until the pork is tender and the flavors have melded together. During this time, the pork will become so tender that it may start to fall off the bone. If you’re adding smoked sausage, throw it in about 30 minutes before the soup is done. This will give the sausage time to infuse the soup with its smoky flavor.Step 5: Season to Taste
Once the pork is tender, taste the soup and add salt and pepper to your liking. Add a tablespoon of apple cider vinegar to balance out the tanginess from the sauerkraut and brighten up the flavor. You can also add a pinch of marjoram for a herbal note that complements the other ingredients.Step 6: Serve and Garnish
Remove the pork from the pot and, if using pork shoulder, shred the meat into bite-sized pieces. Return the shredded pork to the soup and discard any bones. Ladle the soup into bowls, and garnish with fresh dill or parsley for a pop of color and freshness. Serve the soup hot with crusty bread or a slice of rye bread for dipping, and enjoy the comforting, savory goodness of this traditional Polish dish.Tips for the Best Kapusniak
- Adjust the Sauerkraut: If you prefer a less tangy soup, rinse the sauerkraut thoroughly before adding it to the pot. If you like it extra sour, keep the sauerkraut as-is or use a mix of sauerkraut and fresh cabbage for a milder taste.
- Make It Ahead: Kapusniak is one of those soups that gets better the longer it sits. If you have time, make it a day in advance to allow the flavors to deepen. Simply reheat it before serving.
- Smoked Meats: The addition of smoked sausage, such as kielbasa, adds an extra layer of flavor and a hint of smokiness that’s traditional to this soup. If you can’t find smoked sausage, a regular sausage will work just fine, though the flavor won’t be quite as robust.
- Vegetable Variations: While potatoes and carrots are classic choices, feel free to experiment with other root vegetables like parsnips or celery root. These will add different textures and flavors to the soup.
- Vinegar Balance: Sauerkraut can vary in sourness depending on its age and type, so adjust the amount of apple cider vinegar based on how tangy you want the soup. Start with a tablespoon and add more if you prefer a sharper flavor.
