Credit for this delicious soup goes to my friend
Lori Lynn, owner of Taste with the Eyes.
Sauerkraut soup, also known as Kapuśniak in
Polish, is a traditional Eastern European dish that features fermented cabbage
as a key ingredient.
Kapuśniak typically contains a variety of vegetables
such as carrots, onions, and potatoes. These vegetables add sweetness and depth
to the soup. Instead of potatoes, this version features plump large lima beans.
A good source of protein and fiber – large lima beans have a creamy texture,
and a slightly sweet, buttery flavor.
Smoked sausage or kielbasa are often added to sauerkraut
soup too, as I did here in my version, but the soup can easily be vegetarian by leaving the sausage out and switching to a vegetable stock. It’s a great comfort food,
and many variations of the recipe exist, allowing for personal preferences and
regional differences.
Dill is popular in Polish cuisine – bright and grassy,
herbaceous and aromatic, fresh dill enhances the overall sensory experience of
soup. And here, a generous dollop of sour cream balances out the
sauerkraut. A
good artisan
bread with butter is the perfect accompaniment for dunking in
the savory sour broth. Enjoy!
Ingredients:
- 3 tbsp olive oil
- 2 carrots - sliced
- 1 celery rib - thinly sliced
- 1/2 onion - diced
- 4 garlic cloves - thinly sliced or smash-minced
- 1 tsp dried thyme
- 1/8 tsp ground allspice
- 2 cups reserved bean water
- 2 cup chicken stock (use vegetable stock for vegetarian version)
- 1 1/2 tsp whole grain mustard (I use Gulden's Spicy Brown Mustard)
- 2 cups cooked lima beans - bean water reserved
- 14-15 oz can sauerkraut - well-drained (and rinsed if less sour flavor is preferred)
- 8-12 oz low sodium turkey kielbasa - sliced to bite size (leave out for vegetarian version)
- sea salt and fresh ground pepper to taste
Preparation:
Cook the raw lima beans:
- 8 oz dried large white lima beans - rinsed and sorted
- 1 medium carrot - rough chopped
- 1 medium celery rib - rough chopped
- 1/4 yellow onion - rough chopped
- 4 garlic cloves - smashed
- a few glugs of olive oil
- sea salt to finish
Place beans, carrot, celery, onion, and garlic in a pot. Add filtered water to cover by two inches. Add olive oil. Boil for 15 minutes then reduce heat to a simmer and cook until beans are tender, usually 1-2 hours. Add salt to taste near the end of cooking. Pour mixture into a suitable strainer and reserve the cooking water.
Make the soup:
Heat olive oil in a soup pot over medium heat. Add carrot, celery and onion, cooking until softened. Add garlic, thyme, and allspice and cook a few more minutes, stirring frequently.
Add bean water, chicken stock, mustard and sauerkraut. Raise the heat and bring to a boil. Lower the heat and simmer 15 minutes, then add the lima bean mix and kielbasa to heat through. Season to taste with salt and pepper.
To Serve Finished Soup:
- fresh dill
- sour cream
- your favorite artisan bread & butter
Ladle hot soup into warm bowls. Top with fresh snipped dill and a generous dollop of sour cream. Serve with bread and butter.
Carnivore Bowl
Vegetarian Bowl
Blessed be... and happy cooking!