Sauerkraut soup

Sauerkraut soup, also known as Kapustnica in Slovak and Czech cuisine, or Kapustnyak in Ukrainian cuisine, is a hearty, tangy soup made primarily with sauerkraut. It's particularly popular in Central and Eastern Europe, especially during the winter months. This soup is known for its bold, sour flavors, often enhanced with smoked meats, potatoes, and sometimes mushrooms.

Here’s a classic recipe for sauerkraut soup:

Ingredients:

• 2-3 cups sauerkraut (drained, but reserve the juice for adjusting flavor)
• 1 medium onion (finely chopped)
• 2-3 medium potatoes (peeled and diced)
• 1 medium carrot (peeled and sliced)
• 4-5 cups broth (chicken, pork, or vegetable)
• 1 lb smoked sausage (like kielbasa, cut into rounds or cubes)
• 1-2 tablespoons vegetable oil or butter
• 1-2 cloves garlic (minced)
• 2 teaspoons paprika (sweet or smoked)
• 1-2 bay leaves
• Salt and pepper (to taste)
• 1/2 teaspoon caraway seeds (optional, for extra flavor)
• Sour cream (for serving)
• Fresh dill or parsley (for garnish)

Instructions:

1. Prepare the sauerkraut:

   • If the sauerkraut is too sour for your liking, you can rinse it under cold water. However, the tanginess is what gives this soup its unique flavor, so keep some of the natural brine.

2. Sauté the vegetables:

   • In a large pot, heat the vegetable oil or butter over medium heat. Add the chopped onion and sauté until soft and translucent (about 5 minutes).
   • Add the sliced carrots and continue to sauté for another 2-3 minutes.

3. Add the sausage:

   • Add the smoked sausage to the pot and sauté until slightly browned, about 5-7 minutes. This will infuse the soup with a smoky flavor.

4. Paprika and garlic:

   • Stir in the minced garlic and paprika, cooking for another minute until fragrant.

5. Add the sauerkraut and broth:

   • Add the sauerkraut to the pot and pour in the broth. Toss in the bay leaves and caraway seeds (if using).
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld.

6. Add the potatoes:

   • Add the diced potatoes to the soup and continue simmering for another 15-20 minutes, or until the potatoes are tender.

7. Season and adjust:

   • Taste the soup and season with salt and pepper as needed. If you want more tanginess, add a little of the reserved sauerkraut juice.

8. Serve:

   • Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of fresh dill or parsley.

Tips:

• Meat options: If you prefer a meatier version, you can add some smoked pork or bacon along with the sausage.
• Vegetarian option: Skip the sausage and use vegetable broth for a flavorful vegetarian version.
• Mushrooms: Adding wild mushrooms or dried porcini mushrooms gives the soup an earthy flavor, which is common in some regional recipes.

Sauerkraut soup is warming, tangy, and full of depth, making it perfect for cold weather or a satisfying, hearty meal.