Ingredients
Vegetables and Aromatics
- 2 tablespoons sunflower oil
- 1 large onion, diced
- 1 medium leek, white and light green parts only, finely sliced
- 1 medium carrot, diced
- 1 medium parsnip, diced
- 2 large garlic cloves, finely chopped
- 3 potatoes, peeled and cut into 1-inch cubes (about 500 g)
Spices and Herbs
- 1/2 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1 teaspoon allspice
- 6-8 juniper berries
- 2-3 bay leaves
Other Ingredients
- 400 g (1 lb) sauerkraut, drained
- 1.5 litres (6 cups) vegetable stock
- Salt and freshly ground pepper to taste
Instructions
- Sauté Onion: Heat the sunflower oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes until it starts to soften and become translucent.
- Add Leek and Root Vegetables: Incorporate the finely sliced leek, diced carrot, and diced parsnip into the pot. Cook for an additional 8-10 minutes, stirring occasionally, until the vegetables are tender and softened.
- Add Spices and Garlic: Stir in the chopped garlic, caraway seeds, dried marjoram, allspice, juniper berries, and bay leaves. Cook this aromatic mixture for 1-2 minutes, stirring occasionally to release the spices’ flavors.
- Incorporate Sauerkraut: Add the drained sauerkraut to the pot and cook for 1-2 minutes to meld the flavors. Then pour in one ladleful of the vegetable stock, stirring well, and let it simmer gently for 10 minutes.
- Add Potatoes and Remaining Stock: Add the peeled and cubed potatoes to the soup along with the rest of the vegetable stock. Reduce the heat to low and allow the soup to simmer gently for 25 minutes, or until the potatoes are fork-tender.
- Season and Serve: Taste the soup and season with salt and freshly ground pepper as needed. Remove bay leaves and juniper berries before serving. Enjoy the Kapusniak hot, ideally accompanied by rye bread or your favorite crusty bread.
Notes
- The juniper berries add a unique piney flavor; if unavailable, they can be omitted but the flavor will be less authentic.
- For a richer taste, you can swap vegetable stock with chicken stock if not strictly vegetarian.
- If you prefer a smoother soup, some of the vegetables can be lightly mashed or blended before serving.
- Leftovers taste even better the next day as the flavors continue to develop.
- This soup freezes well; reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
