Sauerkraut Cabbage Soup from Poland

Sauerkraut Cabbage Soup, known as Kapuśniak, is a beloved and enduring staple in Polish gastronomy. This comforting soup melds the flavors of sweet cabbage or zesty sauerkraut with an array of meats, wild mushrooms and vegetables to create a robust dish. The slow fermentation process of the sauerkraut infuses the broth with a complex, mildly tangy essence, enhancing both the soup's nutritional quality and antioxidant properties. While traditionally prepared with smoked meats, my family enjoys Kapuśniak as a vegetarian delight, featuring flavor of fresh potatoes, fresh dill and garlic, bay leaves, juniper berries, caraway seeds and marjoram for a truly gratifying dish. Beyond its delectable flavor profile, this soup is widely recognized for its digestive benefits, making it a popular choice for hearty and wholesome meals. Moreover, it includes a high dose of Vitamin D, a vital nutrient that contributes to overall well-being.

Important Nutritional fact: 🍄 Mushrooms are the number one vegetable source for vitamin D. In fact, discounting fortified plant foods (like soy milk), mushrooms are really the only way to get your vitamin D from plants.

Sauerkraut Cabbage Soup Recipe

By Zosia Culinary Adventures | Date: April 04, 2024

Preparation Time: 15 minutes

Cook Time: 2 hours

Yield: 12 servings

Ingredients:

•  500 g sauerkraut, finely chopped

• 3 L vegetable broth or filtered water

• 100 g dry wild mushrooms, presoaked night before

• 2 carrots, chopped

• 1 parsnip, chopped

• 1 celery stalk, chopped

• 1/4 pc celery roots, peeled and chopped

• 1/2 cup chopped leek

• 6 medium potatoes, peeled and chopped

• 1 large onion, chopped

• 4 garlic cloves, chopped fine

• 1 shallot, chopped

• 50 g chopped fresh mushrooms

• 1 tablespoon Butter or oil

• 2 tablespoons ground caraway seeds

• 3 bay leaves

• 1 tablespoon marjoram

• salt and white pepper to taste taste

• fresh dill/ parsley for garnish

Instructions:

1. Cook the wild mushrooms in their flavorful liquid with a pinch of salt until they reach a tender texture. It is crucial to make certain that the mushrooms remain fully submerged in the liquid throughout the cooking process.

2. Chop the sauerkraut into fine pieces. Add a small amount of water, just enough to barely cover the cabbage. Add bay leaves, marjoram, juniper berries and caraway seeds. Let it come to a boil before reducing the heat to a simmer, and continue simmering until the sauerkraut reaches a soft texture. Discard the bay leaves.

3. Strain the mushrooms carefully to separate them from the liquid, ensuring not to waste any of it. Save the flavorful liquid for later use and finely chop the mushrooms to enhance the dish's texture and taste.

4. In a saucepan, heat up the vegetable broth over medium heat. Add in the diced carrots, parsnip, celery stalk, celery roots, and leek to the simmering broth. Allow the mixture to come to a gentle boil before reducing the heat to simmer. Let the vegetables cook slowly until they are tender and have imparted their full flavor into the liquid. Season with salt and white pepper if you have used water instead of vegetable broth as a base.

5. Strain the broth. Discard the cooked vegetables into the compost. Let the broth simmer on the stove.

6. In meantime, add a touch of olive oil to the pan or melt the butter until it sizzles gently. Saute the finely chopped garlic, onion, and shallots until they turn golden brown, then toss in the sliced fresh mushrooms and cook until they release their aroma. Now, carefully pour the mixture into the simmering vegetable broth. Gently stir in the diced potatoes, allowing them to simmer until they are soft and tender to create a delightful and flavorful soup.

7. Once potatoes are cooked, add the cooked sauerkraut along with the earthy wild mushrooms and the flavorful mushroom liquid to the mixture. Allow everything to come to a gentle boil before reducing the heat to a simmer. Let it simmer gently for an additional 10 minutes to allow the flavors to meld together beautifully.

8. Season the Kapuśniak with a sprinkle of salt and a hint of white pepper to elevate the flavors. Finish it off with a delicate touch of fresh dill and a slice of rye bread as a final garnish before presenting it to be enjoyed!

Nutrition Facts per One Serving of Soup💔

Calories 187 | Fat 7.3 g \ Saturated Fat 4.4 g\ Cholesterol 18 mg\ Sodium 438 mg\ Total Carbohydrate 27.7g\ Dietary Fiber 4.5g\Total Sugars 3.7g\ Protein 4.6 g \ Vitamin D 50 mcg\ Calcium 101 mg\ Iron 2 mg\ Potassium 637 mg