Sauerkraut Soup with Ginger and Miso

January 06, 2018
Soup Soup Polish fusion Polish fusion Vegan Vegan Cabbage Cabbage Sauerkraut Sauerkraut

Cabbage soup, aka Kapuśniak, is very popular in Eastern European cuisine, and it was (is) eaten every week in my home.

 

 

During the winter time, kapuśniak is cooked with sauerkraut and during the hot summer days (yes, we eat soup in Poland during summer too!) with freshly picked white cabbage from our garden. The summer version is much lighter in texture and taste, always cooked with young potatoes, fresh sweet carrots and a lot of fresh dill. Yum..!

But as much as I like the summer version of the soup, I also like the spicy and sour, soul warming winter kapuśniak... Sometimes I add oyster mushrooms, rhubarb or apple, or kimchi for extra spiciness and tofu for more body. Its my comfort kind of food smiley  

 

 

RECIPE

serves 4

Soup : 

  • 3-4 medium potatoes, cut into small cubes
  • 1 large carrot, coarsely grated 
  • 1 small onion, finely chopped 
  • handfull of cherry tomatoes, diced 
  • 1 tbsp white miso paste
  • 3 cm piece of fresh ginger, thinly sliced
  • 1 large garlic cloves, sliced or minced
  • 1 tsp Chinese chili flakes 
  • about 2 cups sauerkraut 
  • 2 liters vegetable stock
  • 1 tablespoon olive oil, for cooking

To serve :

 

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METHOD

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds.
  2. Add the potatoes and carots, and cook for about 5 minutes. Add ginger, miso paste, chili flakes and tomatoes. Cook for couple of minutes, stirng constantly. 
  3. Add the vegetable stock to the pot and bring to a boil. Reduce the heat to medium low and simmer for about 10 minutes.
  4. At this point potatoes should be almost cooked through. Add sauerkraut, and cook until tender but still crisp. Taste for seasoning.
  5. To serve divide the soup between the bowls, top with cilantro leafs, spring onion and "everything topping". Enjoy while hot!

 

RECIPE

serves 4

Soup : 

  • 3-4 medium potatoes, cut into small cubes
  • 1 large carrot, coarsely grated 
  • 1 small onion, finely chopped 
  • handfull of cherry tomatoes, diced 
  • 1 tbsp white miso paste
  • 3 cm piece of fresh ginger, thinly sliced
  • 1 large garlic cloves, sliced or minced
  • 1 tsp Chinese chili flakes 
  • about 2 cups sauerkraut 
  • 2 liters vegetable stock
  • 1 tablespoon olive oil, for cooking

To serve :

 

PRINT IT

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