Kapuśniak- Hunter’s Style

I am continuing on the theme of  the Polish classic kapuśniak – cabbage soup made with sauerkraut.

I would call this a “posh” version – Kapuśniak myśliwski – Hunter’s style  and it could  also be called po staropolsku – in an old Polish style.

Half a large jar of sauerkraut  is enough for this soup, I often freeze the other half to use at a later date.

Ingredients

• 400g Sauerkraut
• 200g Polish smoked sausage
• 200g Smoked bacon
• 1 large onion
• 10g dried mushrooms
• 3-4 grains of allspice
• 4 juniper berries.
• 1 bay leaf
• 2 litres of vegetable stock (can be from powder or cubes)
• oil for frying (originally pork fat/lard would have been used)

Method

• Put the mushrooms into a little bowl and cover with boiling water.
• Leave to reconstitute for at least 30 minutes.
• Remove the mushrooms and  chop into small pieces.
• Chop the sauerkraut into shorter strands.
• Into a large pot of vegetable stock add the sauerkraut, the mushrooms and the liquor from the mushrooms.
• Bring to the boil, then cover the pan and allow it to simmer until the sauerkraut is tender.
• Chop the onion into small pieces and fry till nearly charred.
• Chop the bacon into squares around 2.5cm in size.
• Fry the bacon on both sides.
• Chop the sausage into small pieces.
• Fry the sausage .
• Add the onion, bacon and sausage to the sauerkraut.
• Add the allspice, bay and juniper.
• Continue simmering for around 30 minutes.
• I do not usually have to adjust the seasoning or sweetness of this soup.

To Serve

• This soup is served with a  bowl of hot boiled potatoes topped with skwarki *and the fat poured over them or with fried charred onions.
• You can have the potatoes on the side or add them to the soup.
• *
• Or for an even more olden touch serve with slices of rye bread with skwarki * and the fat poured on top.

Potatoes in a dish by J & G Meakin – unknown design name.

Soup in my late mother’s plates – 3 only left – Crown Devon Fielding – Glenwood from 1939. (Where my mother got these I do not know).

Plate by J & G Meakin Topic by Alan Rogers 1966 – 1979.

*Skwarki – very small pieces of smoked bacon, heated in a pan until all the fat has rendered out.