Adapted from J. KENJI LÓPEZ-ALT
Who says, "There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). My version lays no claims to authenticity, but it is simple, delicious, and deeply nourishing."
and it is.....
What you need
- 1 tablespoon vegetable oil
- 6 ounces bacon, cut into 1/4- by 1/2-inch pieces
- 12 ounces kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
- 1 medium onion, thinly sliced
- 1 medium carrot, cut into 1/2-inch dice
- 1 small head cabbage, cut into 1/2- to 1/4-inch shreds
- 4 ounces sauerkraut with juice
- 8 cups chicken stock
- 2 bay leaves
- 1/4 cup chopped fresh dill or 1/2 tbs., dried
- 1 large potato, chopped into 1/2-inch pieces
- Salt to taste
- 1 tablespooncornstarch
- 2 teaspoons paprika
- 1/2 teaspoon ground white pepper, plus more for seasoning
Instructions
- Cook bacon and kielbasa in the oil, stirring, until the bacon and sausage are browning in spots, about 5 minutes.
- Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes.
- Add cabbage and cook, stirring, until lightly wilted, about 3 minutes.
- Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt.
- Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 15-20 minutes.
- Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon (15ml) cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed.
- Return to a boil (soup should thicken very slightly).
- Season to taste with more salt and white pepper as desired. Stir in dill and serve.