Kapuśniak: A Hearty Polish Cabbage Soup

Kapuśniak is a traditional Polish soup that warms both the body and the soul. This hearty dish, made with cabbage and a medley of simple yet flavorful ingredients, has been a staple in Polish households for generations. Its comforting aroma and rich taste make it perfect for chilly days or when you’re craving something satisfying and wholesome. Here’s how to prepare this delightful classic at home.

Ingredients
1 medium head of white cabbage, shredded
2 medium carrots, diced
2 medium potatoes, cubed
1 onion, finely chopped
2 garlic cloves, minced
1 lb (500 g) smoked sausage, sliced (optional)
6 cups (1.5 liters) chicken or vegetable broth
1-2 cups sauerkraut, drained and chopped (adjust to taste)
2 tablespoons tomato paste
1 bay leaf
1 teaspoon caraway seeds (optional)
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons vegetable oil or butter
Fresh dill or parsley, chopped (for garnish)
Directions
Prepare the Vegetables: Heat the oil or butter in a large pot over medium heat. Sauté the onion and garlic until softened and fragrant. Add the carrots and cook for another 3-4 minutes.

Add the Cabbage and Sausage: Stir in the shredded cabbage and sausage (if using), and cook for 5 minutes, stirring occasionally to combine the flavors.

Incorporate Broth and Sauerkraut: Pour in the chicken or vegetable broth. Add the sauerkraut, tomato paste, bay leaf, and caraway seeds (if using). Stir well to ensure everything is evenly distributed.

Add Potatoes and Simmer: Toss in the diced potatoes and bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the potatoes and cabbage are tender.

Season and Serve: Season the soup with smoked paprika, salt, and pepper to taste. Ladle into bowls, garnish with fresh dill or parsley, and serve warm with crusty bread or rye bread.