Kapusniak (Polish Sauerkraut Soup)
♡
Soup
Lunch
Dinner
Eastern Europe
Medium
Did you know?
Sauerkraut-based soups reflect the long preservation traditions of Central and Eastern Europe, where fermented cabbage was a winter essential.
Method
Heat oil in a soup pot and cook the onion until soft.
Add sausage and cook until lightly browned.
Add potatoes, carrot, sauerkraut, and stock.
Add bay leaf and simmer until the potatoes are tender.
Taste and season with pepper, adding salt only if needed.
Cook for 10 more minutes to blend the flavours.
Serve hot with chopped parsley.
Nutrition per serving
390
kcal
17
g protein
42
g carbs
17
g fat
Approximate values, not medical advice.
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Allergen information is provided for informational purposes only and may not be complete or up to date.
Always verify ingredients directly before consumption.