Kapusniak holds a very special place in my heart. My Polish heritage pours love and tradition into making this Polish Sauerkraut Soup.

PREP TIME10 minutes

COOK TIME50 minutes

TOTAL TIME1 hour

INGREDIENTS

  • 2 Tablespoons Olive Oil
  • 1 bay leaf
  • 2 cups Frank’s Kraut, rinsed and drained
  • 1 teaspoon caraway seed (optional)
  • 1 pound Polska Kielbasa, sliced
  • 4 stalks celery, chopped
  • 3 carrots, sliced
  • 2 cups white potatoes, diced
  • 2 (32 ounce) containers chicken stock
  • 1/2 teaspoon pepper
  • 1-2 teaspoons salt (to taste)
  • 1 small onion, diced

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INSTRUCTIONS

  1. In a Dutch oven over medium high heat, add oil and onion. Sauté for about 5 minutes, then add in kielbasa, kraut and caraway seeds. Cook for about 5 minutes more. Add in carrots, celery and potatoes and cook, stirring occasionally for about 10 minutes.
  2. Add in chicken stock, cover. When it comes to a boil, turn heat down to medium low. Cook covered for about 30 minutes, or until veggies are desired tenderness.
  3. Salt and Pepper to taste. Serve hot with a slice of rye bread.
  4. NUTRITION INFORMATION:
  5. YIELD:
  6.  8 
  7. SERVING SIZE:
  8.  1
  9. Amount Per Serving: CALORIES: 467TOTAL FAT: 37gSATURATED FAT: 13gTRANS FAT: 0gUNSATURATED FAT: 21gCHOLESTEROL: 75mgSODIUM: 1806mgCARBOHYDRATES: 17gFIBER: 2gSUGAR: 4gPROTEIN: 16g