If you are searching for a soul-warming, authentically Eastern European dish to cozy up with, look no further than this Kapusniak Soup: Hearty Polish and Ukrainian Sauerkraut and Millet Stew Recipe. It bursts with tangy sauerkraut, tender potatoes, and wholesome millet grains swimming in a deeply savory broth. This soup delivers comfort and tradition in every spoonful, capturing the essence of classic Polish and Ukrainian home cooking with a bright, nourishing twist.
Ingredients You’ll Need
The magic behind this Kapusniak Soup: Hearty Polish and Ukrainian Sauerkraut and Millet Stew Recipe lies in its simple yet thoughtfully chosen ingredients. Each component brings something vital to the table — from the subtle sweetness of carrots to the zing of sauerkraut and the hearty texture millet adds, every single ingredient helps build the layered flavors and satisfying body this soup is known for.
- ¼ cup millet: Rinsed and ready to add a slightly nutty texture and extra nutrients to the stew.
- ½ medium onion: Diced for a foundational savory sweetness when sautéed.
- 1 medium carrot: Adds a touch of gentle sweetness and vibrant color.
- 2 medium potatoes: Peeled and cubed, these give the soup its comforting heartiness and body.
- ¾ cup sauerkraut: Drained to balance the dish with acidity and traditional tang.
- 5-6 cups water or broth: Forms the flavorful base of the soup; broth adds extra depth.
- 1 tablespoon olive oil: For the initial sauté to bring out onion and carrot flavors.
- 1 tablespoon tomato paste: Adds rich umami and a subtle sweetness.
- 1-2 bay leaves: Infuse the broth with aromatic herbal notes.
- ¼ teaspoon coriander: Provides a gentle, warm spice element.
- ½ teaspoon sugar: Helps balance the sourness from the sauerkraut for perfect harmony.
- Black pepper to taste: For that final touch of gentle heat and spice.
How to Make Kapusniak Soup: Hearty Polish and Ukrainian Sauerkraut and Millet Stew Recipe
Step 1: Prepare Your Ingredients
Start by rinsing the millet thoroughly to remove any bitterness and set it aside to drain. Chop the onion and carrot into small dice and peel and cube the potatoes. These simple prep steps set the stage for building those layers of flavor that make this soup so special.
Step 2: Sauté Aromatics and Build Base
Heat the olive oil in a medium pot over medium heat. Add the diced onion, cooking it until soft and translucent, about 3-4 minutes. Toss in the diced carrot and continue to cook for another 3 minutes until it starts to soften. Turn the heat to low and stir in the tomato paste to coat the vegetables — this will add a beautiful depth and subtle sweetness to the broth.
Step 3: Combine and Cook the Stew
Next, add the rinsed millet, cubed potatoes, bay leaves, coriander, and 5 cups of water or broth to the pot. Bring everything to a boil, then lower the heat to maintain a steady simmer. Cook uncovered until the potatoes are tender, about 15 minutes. This simmering step melds the ingredients into a flavorful harmony.
Step 4: Add Sauerkraut and Seasonings
Once the potatoes are soft, stir in the sauerkraut and sugar to balance the acidity. Simmer on low for another 15 minutes, or until the millet is tender and everything is well combined. Finish with freshly ground black pepper to your liking, and if desired, sprinkle with fresh dill or a dollop of sour cream just before serving.
How to Serve Kapusniak Soup: Hearty Polish and Ukrainian Sauerkraut and Millet Stew Recipe
Garnishes
Bringing this Kapusniak Soup: Hearty Polish and Ukrainian Sauerkraut and Millet Stew Recipe to life on your table is all about those final touches. Fresh chopped dill adds a lovely burst of herbal brightness, while a spoonful of sour cream lends creamy richness to balance the tartness of sauerkraut perfectly. A crack of black pepper finishes it off with just the right amount of warmth.
Side Dishes
This stew shines brightly on its own but pairs beautifully with hearty rye bread or hot buttered rolls to soak up every last drop. If you want to make it a full meal, consider a simple cucumber salad dressed with sour cream and dill — it complements the soup’s tang and adds fresh crunch.
Creative Ways to Present
For a charming presentation, ladle the soup into rustic bowls and garnish each with a sprig of fresh dill and a swirl of sour cream. You can even serve it in small bread bowls for an inviting, homestyle touch that guests will adore. Adding a sprinkle of paprika or freshly cracked pepper over the sour cream gives it a lovely pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your Kapusniak Soup: Hearty Polish and Ukrainian Sauerkraut and Millet Stew Recipe, store any leftovers in airtight containers in the refrigerator. It keeps well for up to 3 days and the flavors often deepen overnight, making it taste even better the next day.
Freezing
This soup freezes beautifully. Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 2 months. When you’re ready to enjoy it again, defrost in the refrigerator overnight for best texture and flavor retention.
Reheating
Warm the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If it feels too thick, add a splash of water or broth to loosen it up. Avoid boiling to preserve the millet’s texture and the fresh flavors.
FAQs
Can I use other grains instead of millet?
Absolutely! While millet is traditional in the Ukrainian version of Kapusniak Soup: Hearty Polish and Ukrainian Sauerkraut and Millet Stew Recipe, you can swap in quinoa, buckwheat, or rice depending on your preference and what you have on hand.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free broth or water. Millet and sauerkraut are gluten-free ingredients, making it a great option for those with gluten sensitivities.
How can I make this soup vegetarian?
Simply use vegetable broth instead of meat-based broth, and you’ll have a delicious vegetarian version without sacrificing flavor or heartiness in the Kapusniak Soup: Hearty Polish and Ukrainian Sauerkraut and Millet Stew Recipe.
Why add sugar to a sauerkraut soup?
The addition of sugar balances out the sourness of the sauerkraut, smoothing the flavor profile and creating a perfectly harmonious stew without any one note overpowering the others.
Can I add meat to this soup?
Definitely! The Polish version often includes kielbasa or smoked sausage, which you can add while cooking for additional savory depth. Just brown the sausage first and then continue with the recipe as usual.
Final Thoughts
This Kapusniak Soup: Hearty Polish and Ukrainian Sauerkraut and Millet Stew Recipe is one of those special dishes that feels like a warm hug on a chilly day. It’s easy to make, uses simple ingredients, and brings such a satisfying depth of flavor that you’ll find yourself craving it again and again. I hope you give it a try soon and enjoy every comforting spoonful as much as I do!
PrintKapusniak Soup: Hearty Polish and Ukrainian Sauerkraut and Millet Stew Recipe
Kapusniak soup is a traditional Polish and Ukrainian hearty soup featuring tangy sauerkraut, tender potatoes, and wholesome millet simmered in a savory broth. Perfect for warming up on chilly days, this flavorful soup balances sour, sweet, and earthy notes for a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish, Ukrainian
Ingredients
Grains
- ¼ cup millet (see notes)
Vegetables
- ½ medium onion, diced
- 1 medium carrot, diced
- 2 medium potatoes, peeled and cubed
- ¾ cup sauerkraut, drained
Liquids and Oils
- 5–6 cups water or broth
- 1 Tablespoon olive oil
- 1 Tablespoon tomato paste
Herbs and Spices
- 1–2 bay leaves
- ¼ teaspoon coriander
- ½ teaspoon sugar
- Black pepper, to taste
Instructions
- Prepare ingredients. Rinse and drain ¼ cup of millet and set aside. Dice the carrot and onion. Peel and cut the potatoes into small cubes.
- Sauté aromatics. Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the diced onion and sauté for 3-4 minutes, stirring frequently until softened. Add the diced carrot and cook for an additional 3 minutes.
- Add tomato paste. Reduce heat to low and stir in 1 tablespoon of tomato paste, mixing well to combine with the sautéed vegetables.
- Add grains and potatoes. Add the rinsed millet, cubed potatoes, bay leaves, coriander, and 5 cups of water (or broth) to the pot. Bring the mixture to a boil, then reduce heat to medium and cook until the potatoes are tender, about 15 minutes.
- Add sauerkraut and sugar. Once the potatoes are cooked, add ¾ to 1 cup of drained sauerkraut and ½ teaspoon of sugar to the soup. Stir well.
- Simmer to finish. Simmer the soup on low heat for another 15 minutes or until the millet is fully cooked and tender, allowing flavors to meld.
- Serve. Remove bay leaves. Serve hot topped with freshly ground black pepper, chopped fresh dill, and an optional dollop of sour cream for extra creaminess.
Notes
- Millet is optional and traditionally used in the Ukrainian version; alternatively, quinoa, buckwheat, or rice can be used.
- Cook potatoes separately from sauerkraut initially to ensure they soften properly.
- No additional salt is needed as sauerkraut provides enough saltiness; add to taste if desired.
- Adding sugar balances the sourness of sauerkraut.
- Polish versions often include kielbasa sausage for added richness and flavor.
