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Sauerkraut Soup with Potatoes

Pikantne Soups Regional Cuisine of Poland 30 min Easy 16 wyświetleń ~23.39 PLN - (0)
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Description

Traditional Polish sauerkraut soup based on sauerkraut and potatoes — essential, sour-salty, warming dish perfect for winter days. The dish comes from peasant cuisine, where sauerkraut and smoked meats provided intense flavor with simple ingredients. It is served with dark bread or potato pancakes; you can add sour cream for a milder taste or slices of sausage for a meaty version. The soup is hearty, aromatic, and visually appetizing: yellowish potatoes, pieces of bacon, and light green shreds of cabbage create a rustic picture on the plate.

Ingredients Used

Ingredients (15)

Servings:
4
  • Sauerkraut 600 g
  • Potatoes 4 szt. (~600 g)
  • Onion 1 szt. (~150 g)
  • Carrot 1.3 szt. (~100 g)
  • Smoked bacon 150 g
  • Water 1500 ml
  • Garlic 3 ząbki (~15 g)
  • 🌿 Przyprawy
  • Parsley 50 g
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Marjoram 2 g
  • Salt 6 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sausage 200 g
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~23.39 PLN (5.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients: peel the potatoes and cut them into cubes about 2 cm on each side (uniform size ensures even cooking). Peel the onion and chop it finely. Peel the carrot and parsley root and cut them into half-moons or small cubes. Cut the bacon into small cubes or thin strips. If the sauerkraut is in large leaves, chop it with a knife into 1–2 cm strips; if it is very sour, briefly rinse it in cold water and squeeze out the excess liquid.

Ingredients: Onion, Carrot, Parsley, Smoked bacon, Sauerkraut
Use a cutting board and a sharp knife. Evenly chopping the ingredients will shorten the cooking time. If you don't want to rinse the cabbage, reduce the amount of salt later.

Sautéing

2

In a large pot with a capacity of 4–5 l (preferably with a thick bottom), heat the chopped bacon over medium heat for 3–4 minutes, until the fat renders and the bacon is lightly browned. The fat from the bacon will be the base of the flavor; if the bacon is very lean, add 1 tablespoon of rapeseed oil.

Ingredients: Smoked bacon
Use a wide pot (diameter 22–24 cm) with a lid. A wooden spatula makes stirring easier. Do not fry on too high heat, as the bacon may burn.
3

In the melted fat, add the chopped onion and sauté for 4–5 minutes over medium heat, stirring every minute, until the onion is translucent and becomes semi-transparent (do not let it brown too much). Then add the carrot and parsley and sauté for another 3–4 minutes, until the vegetables are slightly softened.

Ingredients: Onion, Carrot, Parsley
Use a spatula or slotted spoon. You will notice that the onion becomes translucent — this is a sign that it is ready for the next step.
4

Add chopped or crushed garlic and sauté for 20–30 seconds until fragrant — do not cook longer, as the garlic will burn and become bitter.

Ingredients: Garlic
Garlic burns quickly; stir constantly and remove from heat when you smell a strong aroma.

Cooking the soup

5

Put the sauerkraut (if it was rinsed, squeeze it out first) and potatoes into a pot. Pour in 1500 ml of hot water (or hot broth). Add bay leaves and allspice. Increase the heat and bring to a boil.

Ingredients: Sauerkraut, Water, Bay leaf
Pour in hot water (not boiling water from the kettle) so the process doesn't cool down too much. Use a lid to bring it to a boil faster, but remove it just before it reaches a full boil to avoid overflowing.
6

When the soup starts to boil, reduce the heat to medium-low and cook for 15–20 minutes, until the potatoes are soft — check with a fork: if the fork goes easily into the potato, they are ready. Halfway through cooking, check the taste and add a little water if the soup has thickened too much.

Ingredients: Sauerkraut, Water
Maintain a gentle, single simmer (not a vigorous boil). This will help the flavors meld better, and the potatoes won't fall apart completely.

Finishing

7

Remove the bay leaves and allspice. Gradually add marjoram, pepper, and salt — start with half the salt, mix, and season after a moment. If you are using sausage, slice it and add it now; cook together for 5–7 minutes until the sausage is heated through and releases its aroma.

Ingredients: Marjoram, Black pepper, Salt, Sausage
Always taste the soup before adding more salt — the cabbage and bacon may already be salty. If you're adding sausage, use a sharp knife for thin slicing.
8

If you want to enrich the soup with cream: take 2–3 tablespoons of hot soup into a small bowl, mix with the cream until smooth (tempering), and then slowly pour it back into the pot, stirring. Heat for 1–2 minutes, without allowing it to boil (the cream will curdle with intense boiling). Taste and adjust the seasoning.

Ingredients: 18% cream, Salt
Use a metal or ceramic bowl to temper the cream. Do not pour cold cream directly into hot soup — it may curdle.

Serving

9

Serve the soup hot in deep plates. You can garnish with freshly ground pepper, sprinkle a bit of dried marjoram or parsley. Serve with dark rye bread or a roll.

Ingredients: Black pepper, Marjoram
For serving, use wide, deep plates — they better complement the pieces of vegetables. For visual enhancement, add a dollop of sour cream in the center of the plate.

Fun Fact

💡

Sauerkraut is one of the oldest methods of preserving cabbage in Central Europe; cabbage soup (soup made from sauerkraut) was popular in peasant homes because it combined durable ingredients (cabbage, dried meat, potatoes) into a nutritious winter meal.

Best for

zimowy obiad niedzielny obiad posiłek po świętach (po wykorzystaniu przetworów i wędlin)

Tips

🍽️ Serving

Serve the soup hot, preferably with dark bread or potato pancakes. You can add a spoonful of sour cream or sliced sausage to the bowl. For a lighter version, skip the cream and sausage, and instead add more herbs.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 3 days. When reheating, add a little water or broth and heat slowly — the potatoes may absorb the liquid. You can also freeze the soup, but the texture of the potatoes may change; after thawing, season and possibly add fresh herbs.

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