Ingredients:
- 1 pound (about 450g) sauerkraut, drained and rinsed
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 1 celery stalk, diced
- 1 leek, cleaned and sliced
- 1/2 small head of cabbage, shredded
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 8 cups (about 2 liters) vegetable or chicken broth
- 2 tablespoons tomato paste
- 1 pound (about 450g) Polish kielbasa sausage, sliced
- Salt and pepper to taste
- Sour cream (optional, for serving)
- Fresh dill, chopped (optional, for garnish)
Instructions:
- In a large pot, sauté the onions, carrots, celery, and leek in a bit of oil until softened.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the sauerkraut, potatoes, cabbage, bay leaf, caraway seeds, marjoram, and thyme.
- Pour in the broth and add the tomato paste. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer until the vegetables are tender, about 20-25 minutes.
- In a separate pan, brown the sliced kielbasa sausage over medium heat until cooked through. Add the sausage to the soup.
- Season the soup with salt and pepper to taste. Keep in mind that the sauerkraut is already tangy, so you may not need much salt.
- Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld.
- Remove the bay leaf before serving.
- Serve the Kapusniak hot, optionally garnished with a dollop of sour cream and a sprinkle of fresh dill.
Enjoy your delicious Polish Sauerkraut Soup! Adjust the seasoning and ingredients according to your taste preferences.