Polishkrautsoup 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

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

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

POLISH SAUERKRAUT SOUP



Polish Sauerkraut Soup image

Easy soup recipe, great with cornbread!

Provided by The Southern Lady Cooks

Categories     Soup

Time 7h10m

Number Of Ingredients 14

1 1 pound package Polish kielbasa, cut in rounds (could use pork stew meat or ground pork sausage)
1 large onion (chopped)
3 to 4 medium carrots (scraped and chopped)
3 to 4 medium potatoes (peeled and cut in pieces)
1 14.5 ounce can diced tomatoes, undrained
1 14.5 ounce can chicken broth or about 2 cups
1 cup water
2 cups sauerkraut or 1 (14.5 ounce can (Canned sauerkraut should be drained and rinsed several times))
1/4 teaspoon black pepper
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon smoked paprika
1 teaspoon minced garlic
Salt to taste

Steps:

  • I usually brown my sausage and onions in about 2 tablespoons of butter or oil before adding to crock pot but this is not necessary. Add all ingredients to crock pot, stir to combine.
  • Cook on low for 6 to 7 hours or high for 4 hours or until carrots and potatoes are cooked. Makes a 3 quart crock pot almost full or about 8 to 10 servings.

POLISH CABBAGE AND SAUERKRAUT SOUP (KAPUśNIAK)



Polish Cabbage and Sauerkraut Soup (Kapuśniak) image

Polish kapuśniak is made with fresh cabbage, sauerkraut, pork, and vegetables in a beefy-tomato broth. Serve with rye bread for a delicious meal.

Provided by Barbara Rolek

Categories     Dinner     Lunch     Soup

Time 2h30m

Yield 12

Number Of Ingredients 17

4 slices chopped bacon
1 large chopped onion
2 celery ribs cut into 1/4-inch slices
4 peeled carrots cut into 1/4-inch rounds
2 large potatoes, peeled and cut into 1/2-inch dice
2 cloves minced garlic
1 small head shredded cabbage
2 pounds unsmoked pork spareribs, cut into 2-rib pieces
1 meaty ham bone or ham hock
1 pound sauerkraut , drained, juice reserved
8 ounces tomato sauce
4 quarts beef stock
1 heaping teaspoon sweet Hungarian paprika
1 bay leaf
2 tablespoons sugar
Garnish: Chopped flat-leaf parsley
Garnish: Sour cream

Steps:

  • Gather the ingredients.
  • In a large Dutch oven or stockpot, sear pork ribs on both sides over medium-high heat. There should be enough fat on the ribs so additional fat should not be required. If the ribs are very lean, lightly spray the pot with cooking spray before searing. Remove browned ribs to a plate and reserve.
  • Add bacon to the pot and fry until most of the fat has rendered out. Add onions, celery, carrots, potatoes, and garlic to the pot and cook until onion is translucent. Add fresh cabbage and cook until it collapses. Return spareribs to the pot and add ham bone or hock, sauerkraut, tomato sauce, beef stock, paprika, bay leaf, and sugar. Mix well. Bring to a boil. Reduce heat to medium-low and cook about 2 hours or until meat falls from the bones.
  • Remove ribs and ham bone or hock from the soup, let cool slightly and remove all bones and cartilage from meat. Chop meat into bite-sized pieces, if necessary, and return to the pot. If you prefer a slightly more sour soup, add some of the reserved sauerkraut juice.
  • Cool the soup in an ice-water bath and then refrigerate. The next day, skim off the congealed fat and reheat. Adjust seasonings, if necessary. Serve in warmed bowls with a dollop of sour cream and sprinkle with chopped parsley , if desired.
  • Enjoy!

Nutrition Facts : Calories 437 kcal, Carbohydrate 31 g, Cholesterol 83 mg, Fiber 4 g, Protein 25 g, SaturatedFat 8 g, Sodium 1416 mg, Sugar 14 g, Fat 24 g, ServingSize 10 to 12 servings, UnsaturatedFat 0 g

POLISH KRAUT SOUP



Polish Kraut Soup image

Make and share this Polish Kraut Soup recipe from Food.com.

Provided by Itchmesir

Categories     Clear Soup

Time 55m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 11

5 cups water
8 -10 chicken bouillon cubes
14 ounces sauerkraut
1 lb Polish kielbasa
3 medium carrots
1/2 yellow onion
1 large russet potato
4 stalks celery
1/2 teaspoon white pepper
1 -2 dash black pepper
1 teaspoon parsley

Steps:

  • While bringing your water to a boil, chop all your veggies, slide/dice your kielbasa. squeeze a little bit of the juice out of your sauerkraut, do not rinse, or drain completely. when water comes to a boil, add bouillon, spices, veggies(except potatoes), sauerkraut, and kielbasa and bring back to a boil. hard boil for 2-3minutes and reduce to a simmer. 10min. then add potatoes, and simmer for an additional 20min.
  • to save on time i always quickly scrub my potatoes and leave the skin on -- same with the carrots, saves time and adds nutrition to your final product.

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