Traditional Polish Kapusniak Recipe

Ingredients

  • 1 small head of cabbage, shredded
  • 4 medium potatoes, chopped
  • 1 large carrot, diced
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup of sauerkraut
  • 1 lb of smoked sausage, sliced
  • 6 cups of chicken broth
  • 2 tablespoons of tomato paste
  • 1 teaspoon of dried marjoram
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish

Steps and instructions

  1. In a large pot, heat some oil over medium heat. Add the chopped onion, diced carrot, and minced garlic. Sauté until the vegetables are softened.
  2. Add the sliced smoked sausage to the pot and cook until it's browned.
  3. Add the shredded cabbage, chopped potatoes, sauerkraut, chicken broth, tomato paste, dried marjoram, and bay leaf to the pot. Stir everything together until well combined.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer. Cover the pot and cook for about 30 minutes, or until the potatoes are tender.
  5. Season the soup with salt and pepper to taste. Remove the bay leaf.
  6. Serve the soup hot, garnished with fresh parsley.

Tools for making

Recipe variations

  • Vegetarian Variation: Omit the smoked sausage and use vegetable broth instead of chicken broth.
  • Beef Variation: Substitute the smoked sausage with chunks of beef stew meat.
  • Polish Variation: Use kielbasa sausage instead of smoked sausage.
  • Spicy Variation: Add some diced jalapenos or crushed red pepper flakes to give the soup a kick.
  • Herb Variation: Experiment with different herbs such as thyme, rosemary, or dill to add extra flavor.
  • Bean Variation: Add cooked white beans or kidney beans to make the soup heartier.
  • Mushroom Variation: Include sliced mushrooms for an earthy and savory twist.
  • Barley Variation: Add cooked barley to the soup for added texture and a more filling meal.

Recipe overview

Looking for a warming and hearty soup to enjoy during the colder months? Our Kapusniak recipe is just what you need. Kapusniak is a traditional Polish soup made predominantly from cabbage and potatoes, often supplemented with a variety of vegetables and smoked sausage for added depth and flavor. This recipe calls for simple, staple ingredients and the steps to prepare it are straightforward - perfect for both experienced and novice cooks. Expect a savoury, one-pot meal that's both nutritious and satisfying, with the comforting aroma and taste of home-cooked food. The end result is a delightful soup that can serve as a full meal or a starter, garnished with fresh parsley for that extra touch. Enjoy!

Common questions

  1. Can I use other types of sausage? Absolutely! While the traditional recipe calls for smoked sausage, you can experiment with different types of sausage such as kielbasa or chorizo to add your own twist to the dish.
  2. Can I make this recipe vegetarian? Yes, you can make a vegetarian version by omitting the smoked sausage and using vegetable broth instead of chicken broth. You can also add some meat alternatives or additional vegetables for added flavor and texture.
  3. Can I make this recipe ahead of time? Yes, Kapusniak actually tastes even better the next day as the flavors have more time to meld together. Simply store it in the refrigerator in an airtight container and reheat before serving.
  4. Can I freeze Kapusniak? Yes, this soup freezes well. Once cooled, transfer it to freezer-safe containers or bags. When you're ready to enjoy it, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
  5. What can I serve with Kapusniak? Kapusniak can be a complete meal on its own, but you can serve it with crusty bread, a side salad, or even some pickles for a balanced and satisfying meal.

Serving dishes and utensils

  • Large pot - A pot large enough to hold all the ingredients and allow for stirring.
  • Cutting board - To chop and prepare the vegetables and sausage.
  • Knife - For cutting and chopping the vegetables and sausage.
  • Wooden spoon - To stir the soup while it cooks.
  • Soup ladle - For serving the kapusniak into bowls.
  • Soup bowls - The bowls in which the kapusniak will be served.
  • Garnish plate - A plate to hold the fresh parsley garnish.
  • Soup spoon - For eating the kapusniak.

Origin stories

Kapusniak, a hearty cabbage soup, is a staple in Polish and Ukrainian cuisines, traditionally prepared in the colder months when fresh produce is scarce. The name Kapusniak originates from the word 'kapusta', which means cabbage in several Slavic languages. This soup is a testament to the resourcefulness of the people in these regions, as it makes excellent use of preserved foods like sauerkraut. Over the years, many variations of Kapusniak have emerged, with each household adding their unique touch. But no matter the variation, it is the warmth and comfort this soup offers that make it a beloved dish in the heart of Eastern Europe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.