Kapusniak – Polish Sauerkraut Soup with Kielbasa Sausage
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
12-14 oz. smoked kielbasa sausage, split lengthwise and cut into ½-inch pieces
4 tbsp. avocado or olive oil (or other sauté oil), divided
3 medium carrots, peeled and diced
½ large yellow onion, diced
3 large celery stalks, diced
1 leek, finely sliced (white and light green parts only)
2 garlic cloves, minced
3 medium russet potatoes, cubed
8-10 cups chicken or vegetable broth
1 tsp. caraway seeds
1 tsp. ground allspice
2 tsp. dried marjoram
3 bay leaves
2 14 oz. cans of Frank’s Kraut
¼ cup minced fresh parsley leaves (tightly packed)
¼ cup minced fresh dill leaves (tightly packed), plus more for garnish if desired
Salt to taste
Pepper to taste
Crusty bread for serving (optional)
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat and add the kielbasa. Cook, stirring occasionally, until the sausage is lightly browned on all sides, about 8 to 10 minutes. Transfer the sausage to a plate or bowl and set aside.
- Heat the remaining oil in a large stockpot or Dutch oven over medium heat. When the oil is hot, add the carrots, onion, and celery. Sprinkle with a few dashes of salt and pepper and cook, stirring occasionally, until the vegetables are tender-crisp, about 5 to 8 minutes.
- Stir in the leeks and garlic and cook for another 5 minutes.
- *For additional taste, add in 1/2 cup Frank's Kraut Juice
- Next, add the potatoes, 8 cups of broth, caraway seeds, allspice, marjoram, bay leaves, kielbasa sausage, and Frank’s Kraut (including the juice). Stir well, raise the heat to high, and bring to a boil. Once the soup begins to boil, decrease the heat to low/medium and simmer for 30 to 45 minutes until the potatoes are tender, stirring occasionally. At this point, if too much of the liquid has cooked down, add the remaining broth and bring back to a simmer.
- Stir in the parsley and dill and cook for another 5 minutes. Season with salt and pepper as desired.
- Garnish with minced fresh dill and serve alongside crusty bread.
- *For additional taste, add in 1/2 cup Frank's Kraut Juice
