Kapusniak 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.
