Here's another winter warmer. Kapusniak is made a lot of ways. Here's how I made this batch. This recipe makes a lot. Slightly tangy, slightly savory. Warms the belly on an icy day like today.
I cook the ingredients one at a time so that everything has a chance to lightly saute. If you overload the pot, everything ends up steaming. This batch makes a lot!
Kapusniak
2 rings of Polish Keilbasa, cut into half circles
6 slices of bacon, chopped
6 carrots, chopped
3 small to medium onions, chopped
5 cups of cubed potatoes
1 mini cabbage, chopped (these are the softball sized ones)
28 oz. jar of sauerkraut, preferably Bavarian style
2 qt. chicken stock
2 qt. water
3 bay leaves
2t. caraway seeds
2T tomato paste
Salt, pepper and thyme to taste
In a large soup pot, fry bacon until crisp and remove. Here's the start of the soup:
Add chopped onions to bacon grease and saute until onions are soft. Next, add chopped Keilbasa (I used store bought today) and cook for a few minutes until slightly browned.
Add chopped carrots and cook for a few minutes, then add chopped cabbage and cook for a few minutes until slightly soft.
Add sauerkraut and juices. I used a Bavarian style of sauerkraut. This is less acidic than regular sauerkraut. If you use canned or American style sauerkraut, be sure to rinse before adding as it might make the soup too sour. Here's what I used:
Sauerkraut is added. Cook for a few minutes.
Add cubed potatoes, stock/water, bay leaves, tomato paste, and seasonings. Bring to a boil an then reduce heat to low and simmer, covered until potatoes are soft.
Add chopped bacon back to the soup. Taste for saltiness at the end of cooking or the next day. The meats and sauerkraut can add a lot of salt, depending on what was used. That's why I used 50:50 chicken stock to water. Season at table if desired or the next day. Skim excess fat off soup the next day after it has cooled. Serve with fresh buttered bread.
Here's the final picture with buttered rye bread.
Thanks for looking
Joe
I cook the ingredients one at a time so that everything has a chance to lightly saute. If you overload the pot, everything ends up steaming. This batch makes a lot!
Kapusniak
2 rings of Polish Keilbasa, cut into half circles
6 slices of bacon, chopped
6 carrots, chopped
3 small to medium onions, chopped
5 cups of cubed potatoes
1 mini cabbage, chopped (these are the softball sized ones)
28 oz. jar of sauerkraut, preferably Bavarian style
2 qt. chicken stock
2 qt. water
3 bay leaves
2t. caraway seeds
2T tomato paste
Salt, pepper and thyme to taste
In a large soup pot, fry bacon until crisp and remove. Here's the start of the soup:
Add chopped onions to bacon grease and saute until onions are soft. Next, add chopped Keilbasa (I used store bought today) and cook for a few minutes until slightly browned.
Add chopped carrots and cook for a few minutes, then add chopped cabbage and cook for a few minutes until slightly soft.
Add sauerkraut and juices. I used a Bavarian style of sauerkraut. This is less acidic than regular sauerkraut. If you use canned or American style sauerkraut, be sure to rinse before adding as it might make the soup too sour. Here's what I used:
Sauerkraut is added. Cook for a few minutes.
Add cubed potatoes, stock/water, bay leaves, tomato paste, and seasonings. Bring to a boil an then reduce heat to low and simmer, covered until potatoes are soft.
Add chopped bacon back to the soup. Taste for saltiness at the end of cooking or the next day. The meats and sauerkraut can add a lot of salt, depending on what was used. That's why I used 50:50 chicken stock to water. Season at table if desired or the next day. Skim excess fat off soup the next day after it has cooled. Serve with fresh buttered bread.
Here's the final picture with buttered rye bread.
Thanks for looking
Joe
