Make authentic Kapusniak, a traditional Polish sauerkraut soup. This recipe is hearty, tangy, and comforting, perfect for cold weather meals.
Author:ellievance
Prep Time:20 min
Cook Time:45 min
Total Time:65 min
Yield:6 servings 1x
Category:Soup
Method:Stovetop Simmering
Cuisine:Eastern European
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
8 ounces smoked bacon or kielbasa, diced
1 large yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
4 cups beef or vegetable broth
1 pound sauerkraut, drained and rinsed slightly
1 cup white beans, cooked (canned is fine)
2 medium potatoes, peeled and cubed
1 teaspoon dried marjoram
1 bay leaf
Salt and black pepper to taste
Sour cream, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced bacon or kielbasa and cook until crisp and browned. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.