Kapuśniak- Hunter’s Style

I am continuing on the theme of  the Polish classic kapuśniakcabbage soup made with sauerkraut.

I would call this a “posh” version – Kapuśniak myśliwskiHunter’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.

 

Kapuśniak made with Sauerkraut

In the first year of writing this blog,  I wrote a post – Poles love to eat cabbage and now as I am writing about soups I am going to write about a Polish classic – kapuśniakcabbage soup.

There are two types – ones made with fresh cabbage (written about in my previous post) and ones made with sauerkraut.

Now I am going to write about ones made with sauerkraut and these are certainly soups that have the sour taste loved by Poles.

As half a large jar is enough for each of the soups, I often freeze the other half of the sauerkraut to use at a later date.

 

Kapuśniak – Version 1

Ingredients

  • 400g sauerkraut
  • 200g smoked Polish sausage
  • 1.5 – 2 litres of vegetable stock (can be from powder or cubes)
  • 3-4 peppercorns
  • 1 bay leaf
  • 2 tablespoons of plain flour
  • 1 large onion
  • Oil for frying (originally pork fat/lard would have been used)
  • Salt & Pepper to taste
  • 1 tablespoon of granulated sugar
  • **
  • More sugar & lemon juice  to adjust the sourness might be needed at the end.

 

Method

  • Chop the sauerkraut into shorter strands.
  • Chop the sausage into small pieces.
  • Into a large pot of vegetable stock add the sauerkraut, sausage, peppercorns and bay leaf
  • 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 up till nearly charred.
  • Stir in the flour and heat till well browned.
  • Add a couple of tablespoons of soup liquid and stir to get a thick roux.
  • Add this onion mixture to the soup, mixing it in well.
  • Add the sugar.
  • Add salt and pepper if necessary.
  • You might want to adjust the sourness which will depend on the sauerkraut used.
  • I rarely add more lemon juice but sometimes add a bit more sugar.
  • The soup is supposed to be a little sour!

 

 

 

 

 

Served here in Royal Doulton – Burgundy  -1959 to 1981

Kapuśniak – Version 2

Ingredients

  • 400g sauerkraut
  • 1 onion chopped
  • 100g chopped smoked bacon
  • 2 litres of vegetable stock
  • 1 bay leaf
  • 3-4 peppercorns
  • 2 large potatoes
  • 1/2 teaspoon of caraway seeds
  • 1 – 2 tablespoons of granulated sugar
  • Salt & Pepper to taste
  • **
  • More sugar & lemon juice  to adjust the sourness might be needed at the end.

Method

  • Chop the sauerkraut into shorter strands.
  • Chop the bacon into small pieces.
  • Chop the onion into small pieces
  • Into a large pot of vegetable stock add the sauerkraut, sausage, peppercorns and bay leaf
  • Bring to the boil, then cover the pan and allow it to simmer until the sauerkraut is tender.
  • Add the caraway seeds.
  • Chop the potatoes into small to medium chunks.
  • Add the potatoes to the cooked sauerkraut and simmer gently till cooked.
  • Add the sugar.
  • Add salt and pepper if necessary.
  • You might want to adjust the sourness which will depend on the sauerkraut used.
  • I rarely add more lemon juice but sometimes add a bit more sugar.
  • The soup is supposed to be a little sour!

 

Served here in Royal Doulton – Tapestry  -1966 to 1988

 

Kapuśniak made with Fresh Cabbage

In the first year of writing this blog,  I wrote a post – Poles love to eat cabbage and now that I am writing about soups I am going to look at  a Polish classic – kapuśniak cabbage soup.

There are two types – ones made with fresh cabbage and ones made with sauerkraut.

Here I am going to write about ones made with fresh cabbage.

Kapuśniak – Version 1

Ingredients

  • 500g fresh white  or sweetheart cabbage (a small head)
  • 100g smoked bacon
  • 1.5 – 2 litres of vegetable stock (can be from powder or cubes)
  • 1 large onion
  • 1 bay leaf
  • 4 or 5 peppercorns
  • 2-3 medium sized potatoes.
  • Salt & pepper – to taste
  • Flat-leafed parsley to garnish

Method

  • With a sharp knife, shred the cabbage and then chop across to get little pieces.
  • Chop the onion into small pieces.
  • Chop the bacon into small squares.
  • Put the vegetable stock into a large pan.
  • Add the cabbage, onion, bacon, bay leaf and peppercorns.
  • Bring to the boil and then simmer, with a lid on, until the cabbage is nearly tender.
  • Peel and chop the potatoes into medium sized chunks.
  • Add the potatoes to the soup and gently simmer until the potatoes are cooked.
  • Check for seasoning.
  • Stir in a handful of chopped flat leaved parsley.
  • Serve with a little chopped flat leaved parsley on top.

Served here in Royal Doulton – Tapestry – 1966 to 1988

Note – If you want to start this in advance, make it up to adding the potatoes.

Kapuśniak – Version 2

Ingredients

  • 500g fresh white cabbage
  • A few pork ribs
  • 1.5 – 2 litres of vegetable stock (can be from powder or cubes)
  • 1 large onion
  • 3 tablespoons of tomato purée
  • Salt & pepper to taste.
  • Flat -leaved parsley to garnish

Method

  • Into a large pan put the pork ribs, peppercorns and the vegetable stock.
  • Bring to the boil, then simmer gently with the lid on until the meat is tender.
  • With a sharp knife, shred the cabbage and then chop across to get small pieces.
  • Chop the onion into small pieces.
  • Add the cabbage and onion to the pan and simmer till the cabbage is tender.
  • You might have top up with a little hot water.
  • Remove the pork ribs – these can be eaten later or as a snack for the cook!
  • Stir in the tomato puree.
  • Check for seasoning.
  • Serve with a little chopped flat leaved parsley on top.

Served here in Royal Doulton  – Burgundy – 1959 to 1981

Kapuśniak – Version 3

This is made as Version 2, after adding the tomato puree, stir in around 100ml of soured cream and mix well in.

Garnish with flat-leaved parsley.

 

Served here in Royal Doulton – Carnation – 1982  to 1998