Polish soup - SAUERKRAUT SOUP - kapuśniak - How to make Polish food.
Recipe Information
Kapuśniak z kapusty pekińskiej
Cultural Context
Kapuśniak z kapusty pekińskiej is a traditional Polish soup that showcases the versatility of cabbage, particularly the Chinese variety. It reflects the country's agricultural roots and the importance of hearty, warming dishes in Polish cuisine. This soup is often enjoyed during family gatherings and is a staple in many households, especially during colder months. Modern variations may include different types of meats or even vegetarian options, making it a beloved dish for various dietary preferences.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
smoked sausage
🥗Healthier: turkey sausage
💰Cheaper: chicken sausage
Turkey sausage reduces fat while maintaining flavor.
vegetable broth
🥗Healthier: homemade vegetable stock
💰Cheaper: water with seasoning
Homemade stock is fresher and can be more economical.
Chop the peking cabbage into strips and set aside.
Peel and dice the potatoes into small cubes.
Grate the carrots and set aside.
Dice the onions and celery.
Heat olive oil in a large pot over medium heat until shimmering.
Add the onions and celery, cooking until softened, about 4-5 minutes.
Stir in the garlic, cooking until fragrant, about 1 minute.
Add the diced potatoes, grated carrots, and vegetable broth to the pot.
Toss in bay leaves, black pepper, and salt to taste.
Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Add the chopped peking cabbage and smoked sausage, cooking for an additional 10 minutes.
Stir in dill and parsley just before serving.
Adjust seasoning with lemon juice, salt, and pepper as needed.
Serve hot, garnished with additional herbs if desired.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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