Kapuśniak (Sauerkraut and Potato Soup with Bacon)
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Ingredients
- 300 g sauerkraut
- 120 g smoked bacon lardons
- 400 g waxy potatoes
- 2 carrots
- 1 onion
- 900 ml chicken stock
- 1 tsp caraway seeds
Nutrition (per serving)
- Calories
- 205 kcal
- Protein
- 9.1 g
- Carbohydrate
- 24 g
- of which sugars
- 6.4 g
- Fat
- 7.1 g
- of which saturates
- 2.5 g
- Fibre
- 5.8 g
- Salt
- 3.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the bacon lardons in a large pan for 4-5 minutes until golden, then add the chopped onion and diced carrots and cook for 5 minutes more.
- 2
Add the sauerkraut and caraway seeds and cook for 2-3 minutes.
- 3
Add the diced waxy potatoes and chicken stock, bring to a simmer and cook for 15-18 minutes until the potatoes are tender.
- 4
Check the seasoning and serve.
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