| Yield | |
|---|---|
| Source | https://anaffairfromtheheart.com/polish-sauerkraut-soup-kapusniak/ |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | https://anaffairfromtheheart.com/polish-sauerkraut-soup-kapusniak/ |
| Prep time | 1 1⁄2 hours |
| 2 | Tablespoon | Olive Oil |
| 1 | Onion (diced) | |
| 1 | Pound | Kielbasa (sliced) |
| 2 | Cup | Sauerkraut (rinsed and drained) |
| 1 | Teaspoon | Caraway Seeds (optional) |
| 3 | Carrots (sliced) | |
| 4 | Celery Stalks (chopped) | |
| 2 | Cup | Potatoes (cubed) |
| 1 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Ground Black Pepper |
| 5 | Bay Leaves | |
| 8 | Cup | Chicken Broth |
1.In a Dutch oven over medium high heat, add oil and onion. Sauté for about 5 minutes, then add in kielbasa, sauerkraut, and caraway seeds. Cook for about 5 minutes more.
2.Add in carrots, celery, potatoes, salt, and pepper and cook, stirring occasionally for about 10 minutes. Add in chicken stock and bay leaves then bring to a boil. When it comes to a boil, turn heat down to medium low.
3.Cook covered for about 30 minutes, or until veggies are of desired tenderness. Serve hot with bread.