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Polish Sauerkraut Soup

A vegetarian version of the Polish soup Kapusniak. It is fresh, clean, fermented, brothy soup hearty with vegetables and a sour briney flavor.
Polish Sauerkraut Soup

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Servings: 4
Total Time: 1 hour 30 minutes
Recipe by: Rae


2 cups vegetable broth
6 cups water
2 cups sauerkraut
1 cup sliced peeled carrots
1 cup sliced celery
1 cup chopped yellow onion
1 cup cubed peeled yellow potatoes
3 large cloves garlic, chopped
1/4 cup pearl barley
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
2 TBSP chopped fresh dill
optional: sour cream for garnish


1. Drain the sauerkraut reserving 1 cup of the juice.

2. In a Dutch oven stir together the vegetable broth, water, sauerkraut, carrots, celery, onions, potatoes, garlic, barley, bay leaf, salt, and pepper. Bring to a boil and then lower the heat to medium-low.

3. Simmer for 45 to 60 minutes or until the barley and vegetables are tender.

4. Stir in the reserved sauerkraut juice and bring back to a boil.

5. Stir in the dill and season with salt & pepper if needed. Serve topped with sour cream, if using.

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