Friday, December 23, 2022

Kapusta Soup | Polish Sauerkraut Kapusniak Soup | Traditional Kielbasa Cabbage Soup

This traditional cabbage kielbasa sauerkraut soup, or also called Kapusniak soup, recipe hits the spot on cooler days.  It's economical and frugal to make, and uses several pantry staples.  Add some Polish Sausage to give it some bulk.  

My mom and aunts also had a pot of Kapusta soup going on the stovetop all the time. The aroma filled the house with a delicious smell!

Sauerkraut Kapusta Soup Cabbage Soup

Kapusta Soup

Sauerkraut Kapusta Soup Cabbage Soup

Another name for Kapusta soup is Kapusniak soup, depending on what cultural version you are making.  It's a soup the Eastern Europeans made quite often, out of simple ingredients often on hand.

Sauerkraut Kapusta Soup Cabbage Soup

This hearty Kapusniak soup freezes well.  Serve with some Seeded Rye Bread for dunking.

Sauerkraut Kapusta Soup Cabbage Soup

You can also freeze Kapusta soup ahead for a cold winter's day! Nothing like freezer and meal prep having a freezer full of homemade soup to last you through the cold snowy days to serve at lunch or dinner!

Sauerkraut Kapusta Soup Cabbage Soup

Easy clean up in the kitchen with Handmade Cotton Dish Cloths from Moomettes Crochet shop!

Handmade Cotton Dish Cloths

Polish Cabbage Sauerkraut Kapusta Kielbasa Soup

 2 Tbl. Olive Oil (EVOO)

12 Oz. Polish Kielbasa (I use Martin Rosel Kielbasa) or you may use turkey kielbasa, cut in 1/2 inch slices or diced

1 Medium onion, medium dice

Chopped fried Bacon (or my mom added Salt Pork for flavor)

1 small head of cabbage, large leaves removed, thinly shred (I use my Cuisinart food processor)

14 oz. sauerkraut, drained and rinsed (squeeze excess liquid out)

4-8 cups homemade veggie or chicken broth (or you can use store-bought)

1 bay leaf

1  large potato or about 1 cup small potatoes, medium dice 

Several diced or shredded carrots

2 tsp. smoked paprika

Kosher salt, to taste

Pepper, to taste

1 Tbl. cornstarch (for slurry thickening if desired)

Saute kielbasa until brown on edges.  Add onion and saute until clear.  Saute bacon or salt pork. Add sauerkraut or cabbage and saute until soft.

In a large pot, add broth and potatoes and carrots and bring to a boil.  Reduce heat to simmer. Cook until potatoes are almost tender.  Add the kielbasa, sauerkraut, (and or both) cabbage mixture.  Add the seasonings. Cook for about 20 minutes.  Add cornstarch (if desired) to 1-2 Tbl. water to form a slurry.  Return soup to boil and add the slurry to thicken slightly.  Can be frozen.

© Frugal New England Kitchen