Kapusniak Recipe – Eats Now

Name: Kapusniak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162); 2 large celery stalks, chopped; 2 large carrots, chopped; 2 tart apples, peeled, cored, and chopped; 1 ounce dried porcini or other mushrooms, reconstituted (page 112) and chopped; 3 tablespoons butter or extra virgin olive oil; 1 large onion, diced; 1 pound sauerkraut, drained and chopped, juices reserved; 1 tablespoon caraway seeds; Salt and black pepper to taste

Servings: persons

1
Bring the stock to a boil in a large saucepan; add the celery, carrots, apples, and mushrooms (taste the water in which you soaked the mushrooms; if it tastes good, add that too).
2
Simmer over low heat until everything is soft, about 20 minutes.
3
Meanwhile, melt the butter in a large skillet over medium heat and cook the onion and sauerkraut, stirring occasionally, until browned and softened, about 10 minutes.
4
Lower the heat and stir in the caraway seeds.
5
Stir the sauerkraut mixture into the simmering stock and cook until the soup thickens slightly, 5 to 10 minutes.
6
Season with salt if necessary, pepper, and the reserved sauerkraut juice.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), 2 large celery stalks, chopped, 2 large carrots, chopped, 2 tart apples, peeled, cored, and chopped, and more.

Yes, Kapusniak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kapusniak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions