Kapuśniak z Kiszonej Kapusty: A Traditional Polish Sauerkraut Soup

Directions:
Prepare the base: In a large pot, heat the oil or lard over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add sauerkraut: Stir in the chopped sauerkraut and cook for an additional 5 minutes to allow the flavors to blend.
Add potatoes and broth: Pour in the vegetable or chicken broth and add the diced potatoes, bay leaf, peppercorns, marjoram, and caraway seeds (if using). Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
Cook the sausage: Add the sliced smoked sausage to the pot and cook for another 10-15 minutes, allowing the flavors to meld together.
Season to taste: Taste the soup and add salt and pepper as needed. Remove the bay leaf before serving.
Serving and Storage Tips:
Serving: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with a slice of crusty bread or rye bread for a complete meal.
Storage: Kapuśniak can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors may deepen as it sits. Reheat gently before serving. It also freezes well for up to 3 months—just make sure to store it in a freezer-safe container.
Variations:
Vegetarian Version: Skip the sausage and opt for a vegetable broth to make a vegetarian-friendly version of Kapuśniak. You can also add mushrooms for added umami.
Smoked Meat Substitutes: If you can’t find smoked sausage, you can use smoked ham, bacon, or smoked pork knuckle for a similar depth of flavor.
Spicy Kick: Add a pinch of chili flakes or a dash of hot sauce for a spicy twist.
FAQs:
Can I use fresh cabbage instead of sauerkraut? While sauerkraut is the traditional choice, you can use fresh cabbage, but the soup will lack the signature tanginess. To mimic the flavor, you can add a bit of vinegar or lemon juice.

How do I make the soup more sour? If you prefer a more sour flavor, add extra sauerkraut or a splash of pickling juice from the sauerkraut jar during cooking.

Can I make Kapuśniak ahead of time? Yes, this soup actually tastes even better the next day as the flavors continue to develop. Make it ahead of time and store it in the fridge for a quick and easy meal later.