Kapuśniak (Sauerkraut and Vegetable Soup)

Ingredients

• •2 cups (about 400 g) sauerkraut, drained and roughly chopped
• •5 cups vegetable broth
• •2 medium potatoes, peeled and cubed
• •2 medium carrots, peeled and diced
• •2 celery stalks, sliced
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •½ cup canned diced tomatoes
• •1 tbsp vegetable oil
• •2 bay leaves
• •1 tsp sweet paprika
• •½ tsp caraway seeds
• •½ tsp dried marjoram
• •to taste salt and black pepper
• •3 tbsp fresh dill, chopped

Directions

1. 1Heat oil in a large pot over medium heat and sauté onion until softened and translucent, about 5 minutes.
2. 2Add garlic, paprika, caraway seeds, and marjoram; stir and cook 1 minute until fragrant.
3. 3Add carrots, celery, potatoes, sauerkraut, bay leaves, and diced tomatoes to the pot; stir to combine.
4. 4Pour in vegetable broth, bring to a boil, then reduce heat to medium-low and simmer uncovered for 25 minutes until all vegetables are completely tender.
5. 5Remove bay leaves and taste; if the soup is too tart for your preference, add a small pinch of sugar to balance — if you want more tang, add a splash of the reserved sauerkraut brine.
6. 6Season generously with salt and black pepper.
7. 7Ladle into bowls and finish with a heavy shower of fresh dill; serve with a thick slice of rye bread.

💡 Sauerkraut is available in the refrigerated deli section or in jars at any Canadian grocery store — refrigerated has a livelier flavour. Fresh dill is the soul of this soup; it is available year-round at most Canadian supermarkets, but if unavailable, use 1 tbsp dried dill added in step 4 instead. This soup thickens as it sits — add a splash of broth when reheating leftovers.

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