Polish Sauerkraut Soup (Kapuśniak)
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Source: https://recipheon.com/en/recipes/soups/polish-sauerkraut-soup-kapusniak
About this recipe
Polish sauerkraut soup, or kapuśniak, is a hearty, tangy soup with potatoes, carrot, and smoked bacon. Sauerkraut provides its bold acidity, while the bacon adds a deep smoky aroma. Potatoes mellow the soup and make it more filling. Simmer it gently until the sauerkraut softens and the smoky flavor blends with the vegetables.
Ingredients
Servings: 6
400 g sauerkraut
250 g smoked bacon
3 potatoes
1 carrot
1.2 liters water
Steps
Squeeze excess liquid from the sauerkraut if it is very sour, dice the potatoes, slice the carrot, and have the bacon ready.
Dice the bacon and heat it in a pot for 4–5 minutes, until some of the fat renders and it becomes fragrant.
Add the potatoes and carrot to the pot with the bacon, pour in the water, and cook for 20–25 minutes, until the vegetables are almost tender.
Add the sauerkraut and cook for another 15–20 minutes, until it softens and gives the broth its tangy flavor. Taste the kapuśniak only after the sauerkraut has come to a boil.
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