I love soup. Polish people love soup, and I love that they do. Soup is easy to make, it lasts a long time, it feeds many and it fills you up. Plus this one has sauerkraut which is really good for you. So many reasons to make it and love it.
Kapusta is cabbage. The underrated vegetable that kept many Europeans from starving. Kapuśnaik is just a cute way of saying cabbage soup. I mean what is not to love! I always put a lot of garlic into my soups, feel free to add less or more. I also used Italian sausage I have to admit! I was trying to avoid saying it but I just like the flavors better for this soup, traditionally it is made with kielbasa. Don’t get me wrong, kielbasa has my heart forever just not in this soup. We’ll save that for bigos (Polish hunters stew). In the meantime this is much easier and very satisfying.
2 tbsp neutral oil (like grapeseed or sunflower)
half of an onion, diced small
4-6 garlic cloves, minced
2 small carrots, peeled and diced
2 celery sticks, diced
1 tsp ground fennel seeds
1 tsp dried marjoram
2 tsp salt, more to taste if needed
1 tsp pepper, more to taste if needed
4 small yellow potatoes, diced
1 cup thinly chopped cabbage
8 cups vegetable broth
1 cup sauerkraut, roughly chopped
3 Italian sausage, diced into pieces
parsley for serving
– Heat the oil in a large saucepan on a medium heat. Add the onion and sauté until it is soft. Add the carrots, celery, dried herbs, salt and pepper. Sauté about 3-5 minutes. Add the broth and the cabbage and potatoes.
– Bring the soup to a boil and then lower the temperature to a simmer for about 10 minutes.
– Add the sauerkraut and the sausages and cook for another 20- 30 minutes until the potatoes and sausages are cooked all the way through. Season with more salt and pepper if needed. serve with chopped parsley.