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.
- 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)
- 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.
- 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.