Polish Sauerkraut Soup (Kapusniak)
Kapusniak holds a very special place in my heart. My Polish heritage pours love and tradition into making this Polish Sauerkraut Soup.
Servings: 8 servings
Calories: 467kcal
Equipment
Ingredients
- 2 Tablespoons Olive Oil
- 1 bay leaf
- 2 cups Frank's Kraut rinsed and drained
- 1 teaspoon caraway seed optional
- 1 pound Polska Kielbasa sliced
- 4 stalks celery chopped
- 3 carrots sliced
- 2 cups white potatoes diced
- 2 32 ounce containers chicken stock
- 1/2 teaspoon pepper
- 1-2 teaspoons salt to taste
- 1 small onion diced
Instructions
- In a Dutch oven over medium high heat, add oil and onion. Sauté for about 5 minutes, then add in kielbasa, kraut and caraway seeds. Cook for about 5 minutes more. Add in carrots, celery and potatoes and cook, stirring occasionally for about 10 minutes.
- Add in chicken stock, cover. When it comes to a boil, turn heat down to medium low. Cook covered for about 30 minutes, or until veggies are desired tenderness.
- Salt and Pepper to taste. Serve hot with a slice of rye bread.
Nutrition
Serving: 1g | Calories: 467kcal | Carbohydrates: 17g | Protein: 16g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Cholesterol: 75mg | Sodium: 1806mg | Fiber: 2g | Sugar: 4g