Kapusniak Polish Sauerkraut Inspired Soup

kitchen Ingredients

menu_book Directions

• Heat chicken broth. Add Bloody Mary mix, bay leaves, and your chosen spice combination (rosemary, caraway, clove, mustard). Let simmer gently to develop flavors.

• In a large pot or Dutch oven, cook the diced bacon over medium heat until nearly crispy.
• Add sliced kielbasa, cook for a few minutes until lightly browned.

• Cook the vegetables:
• Add diced onion, celery, carrot, and bell pepper to the pot and cook until softened.
• Add rinsed sauerkraut. Optionally, add a splash of apple juice for sweetness.
• Stir in pepper and a bit of Dijon mustard (if desired).
• Add minced garlic and cook for just 1 minute until fragrant.

• Pour in a can of beer (optional, choose your favorite type).
• Add the spiced chicken broth to the pot.
• Bring to a boil, then reduce heat and simmer until potatoes are fork-tender.
• Thicken the soup (optional): Remove about half the soup and blend until smooth. Return to the pot for a thicker consistency.

• Add the cooked bacon and kielbasa back to the pot.
• Simmer for 10 more minutes. Adjust seasoning with salt and pepper if needed.
• Serve hot.

Tips:

• Experiment with your favorite spices to personalize your soup.
• Don't overcook the garlic, or it will become bitter.
• You can adjust the thickness of this soup to your liking.