ReceptnaptárSauerkraut soup with mushrooms and dill (kapuśniak)
Kapuśniak is an old soup of the Polish kitchen, made from sauerkraut. This version is meat-free: mushrooms and root vegetables give it depth, and fresh dill brightens it. It is a light, tangy soup reminiscent of Hungarian cabbage soup, but onion and dill give it quite a different character.
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Ingredients
Method
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- Finely chop the onion and garlic and dice the carrot and parsley root.
- Heat the oil in a large pan and fry the onion for 2-3 minutes until translucent.
- Add the root vegetables and cook for another 3 minutes.
- Add the sliced mushrooms and cook for 5 minutes until their liquid has evaporated.
- Add the sauerkraut with its juice, then pour in the stock.
- Add the bay leaf and peppercorns.
- Bring to the boil, then cover and cook over medium-low heat for 30 minutes.
- Season with salt and pepper.
- Serve sprinkled with chopped fresh dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Taste the sauerkraut for sharpness first and, if it is too strong, add only part of its juice, because it is hard to soften the soup afterwards.
- Brown the mushrooms well before the sauerkraut goes in, because this is what gives the meat-free version its depth.
- Stir in the dill off the heat, so that its fresh aroma survives and lightens the sour soup.
Frequently asked questions
Can I add meat?
Yes, in Poland it is often made with pork ribs or smoked meat. Start the meat cooking with the sauerkraut and allow about an hour longer.
What traditionally goes with it?
A slice of rye bread, or boiled potatoes added to the bowl. The potatoes cool and fill out this strong, sour soup.
Similar recipes
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- Zupa jarzynowa (Polish vegetable soup)
- Sour rye soup with sausage (żurek)
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- Spiced tripe soup (flaki)
- Tomato soup with rice (zupa pomidorowa)
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