Kapusniak Soup
Nothing beats a bowl of warm hearty soup on a cold day. Our Kapusniak soup is packed with sauerkraut, potatoes, and millet grain, all simmered in a flavorful broth.
Equipment
- 1 Measuring Cup
- measuring spoons
- 1 medium or large pot
Ingredients
- ¼ cup millet (*see notes)
- ½ ea medium onion
- 1 ea medium carrot
- 2 medium potatoes
- ¾ cup sauerkraut, drained
- 5-6 cups water or broth
- 1 Tablespoon olive oil
- 1 Tablespoon tomato paste
- 1-2 ea bay leaves
- ¼ teaspoon coriander
- ½ teaspoon sugar
- by taste black pepper
Instructions
- Rinse and drain ¼ cup of millet. Set it aside. Dice carrot and onion. Peel and cut potatoes into small cubes.
- Heat a Tablespoon of olive oil in a medium pot. Add diced onion. Saute for about 3-4 minutes over medium heat, stirring frequently. Add carrots and cook for another 3 minutes. Turn the heat on low and stir in a Tablespoon of tomato paste.
- Add rinsed millet, cubed potatoes, bay leaves, coriander and 5 cups of water. Bring it to boil and cook over medium heat until the potatoes are tender, for about 15 minutes.
- Once the potatoes are cooked, add about ¾-1 cup of sauerkraut and ½ teaspoon sugar to the soup. Simmer on low heat for another 15 minutes or until the millet is fully cooked. Serve with black pepper, fresh chopped dill and a dollop of sour cream.
Notes
- Millet is optional and usually used in the Ukrainian version; you can also use quinoa, buckwheat or rice instead.
- If you cook potatoes with sauerkraut, they will not soften properly.
- I do not add salt, because sauerkraut adds enough salt to the soup. You may add some by taste.
- Adding sugar helps to balance the sour taste.
- Polish kapusniak often has kielbasa added.
Nutrition
Calories: 156kcalCarbohydrates: 20gProtein: 2.7gFat: 2.7gSodium: 203mgFiber: 2.1gSugar: 1.9g
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