Also referred as: Polish cabbage soup, kapusta soup
Kapuśniak: Sauerkraut soup
- 10.5 oz sauerkraut 300 g
- 6.5 cups broth 1.5 litre; can replace with water
- 2 potatoes large
- 1 onions
- 2-3 slices smoked bacon 50g
- 1 bay leaf
- salt to taste
- pepper to taste
- sugar to taste
Cut the bacon into cubes and brown with chopped onion. Add chopped sauerkraut and fry for 3 to 4 minutes.
Pour in a small amount of water, cover the pot and simmer for 20 minutes on medium heat.
Peel the potatoes, cut them into slices. Place in a separate pot, pour boiling water and cook for 10 minutes.
dd the sauerkraut mix (with onions and bacon), add garlic with salt and bay leaves. Cook covered for 20 minutes. Season with a pinch of sugar, salt and pepper.