Kapuśniak - Polish Sauerkraut Soup

Ingredients

• 2 cups (470ml) sauerkraut, drained 2 cups (470ml) sauerkraut, drained
• 1 lb (450g) beef stew meat, cubed 1 lb (450g) beef stew meat, cubed
• 4 oz (113g) smoked sausage, sliced 4 oz (113g) smoked sausage, sliced
• 1 onion, chopped 1 onion, chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, brown the beef stew meat over medium heat until well-seared. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the smoked sausage and cook until lightly browned. Remove the sausage and set aside.
3. 3.
   Add the chopped onion to the pot and sauté until translucent. Then, add the minced garlic and cook for an additional minute.
4. 4.
   Return the beef stew meat and smoked sausage to the pot. Add the sauerkraut, carrots, potatoes, bay leaf, caraway seeds, and dried marjoram.
5. 5.
   Pour in the beef broth and bring the soup to a boil. Reduce the heat to low, cover, and simmer for about 1 hour or until the meat is tender and the flavors have melded together.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaf before serving.
7. 7.
   Garnish each serving with fresh parsley.

Treat your ingredients with care...

• Sauerkraut — Rinse the sauerkraut under cold water before using to reduce its sourness if desired.
• Caraway seeds — Toast the caraway seeds in a dry skillet for a few minutes to enhance their flavor before adding them to the soup.

Tips & Tricks

• For a smokier flavor, use a smoked beef sausage instead of regular smoked sausage.
• If you prefer a thicker soup, mash some of the cooked potatoes against the side of the pot before serving.
• Serve the Kapuśniak with a dollop of sour cream on top for added creaminess.
• This soup tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Feel free to customize the vegetables in the soup based on your preferences or seasonal availability.

Serving advice

Serve the Kapuśniak hot in bowls, garnished with fresh parsley. Accompany it with crusty bread or rye bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, serve the soup in colorful ceramic bowls. Sprinkle some additional caraway seeds and a drizzle of olive oil on top for an extra touch of elegance.