Sauerkraut Soup (Kapustnyak)
Servings: 4
Ingredients
1 tbsp olive oil
12 oz Kielbasa sausage, sliced (optional)
1 stick celery, diced
1 medium onion, diced
2 medium carrots, chopped
3 medium potatoes, peeled & cubed
¼ cup quinoa, rinsed (optional)
2-3 cups sauerkraut, triple rinsed & drained
8 cups chicken broth
2 cups water, or to taste
1 (15 oz) can white/black beans
1 bay leaf
pepper to taste
½ tsp parsley
½ tsp thyme
½ tsp basil
½ tsp marjoram
1 tsp garlic powder
½ tsp cayenne pepper
Directions
Heat oil in a large soup pot or Dutch oven. Add chopped celery and onion. Saute until softened and golden (5 min).
Add carrots, potatoes, quinoa, chicken broth and water. Bring to a boil then reduce heat and simmer for 15 min.
Add the sauerkraut and sausage, beans, and spices.
Cook until potatoes are tender (~10 min).
Season soup to taste.
Serve with fresh crusty bread.