Polish sauerkraut stew: Kapuśniak

I adapted the recipe here to my needs. The original author does not seem to use sauerkraut, but I only know it with sauerkraut and a Polish colleague confirmed that Kapuśniak requires sauerkraut. Alas, here’s the recipe adjusted by me.

Kapuśniak
Preparation time: 30 Minuten
Cooking time: 40 Minuten
Ingredients for 4 portions

  • 2 liters of water
  • veggie broth cubes for 1.5 liter water (was three cubes in my case)
  • 1 kg of sauerkraut (that’s the gross weight, I pressed the fluid out as much as I could)
  • 2 medium-sized carrots
  • 2 medium-sized onions
  • 200 g bacon (smoked)
  • 4 big potatoes, I took 500 g
  • spices: “sweet pepper” (see this), thyme, caraway, salt, pepper

Steps:

  1. Boil the water until the broth cubes are dissolved. Chop potatoes and carrots into small cubes and add to the broth. Let cook for 15 minutes.
  2. Add the sauerkraut to the broth.
  3. Cut bacon to pieces and fry in pan.
  4. Chop onions and add to the bacon, fry a little more.
  5. Add bacon and onions to the stew, use spices and salt to taste, let cook for a few more minutes at low heat.

// Oliver

This entry was posted in /dev/null, EN and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.