Learn how to make Ukrainian Sauerkraut Soup (Kapusniak) with White Beans. This variation is made even more hearty and comforting with the addition of white beans.
YIELD
10 servingsPREP
20 minCOOK
45 minREADY
12 hrsWhat is Ukrainian Kapusniak?
Ukrainian Kapusniak is a traditional Ukrainian soup that is made with pork, sauerkraut, potatoes, and various vegetables and spices.
The soup is known for its rich, tangy flavor, which comes from the sauerkraut (fermented cabbage), and its hearty, comforting texture.
It is a popular dish in Ukraine and is often enjoyed during the colder months as a warming and satisfying meal.
Kapusniak is also popular in Polish communities.
What Makes This Ukrainian Bean Soup Recipe Special?
This Ukrainian bean soup recipe is special because it combines a rich blend of flavors and textures from various ingredients.
The soup typically features a base of hearty beans, which, when partially mashed, provide a creamy texture when blended and add a delightful earthy flavor.
Adding bacon brings a savory and smoky taste to the dish, while vegetables like onions, carrots, and potatoes contribute to the overall depth of flavor. Furthermore, the use of sauerkraut introduces a unique tanginess that sets this soup apart from other bean soup recipes.
The spices used in this soup, such as bay leaves and peppercorn, add warmth and complexity to the dish.
The versatility of this soup is also a factor that makes it special.
Finally, the cultural significance of this soup in Ukrainian cuisine adds to its allure, as it is a traditional dish that has been enjoyed for generations.
Tips for making the best Ukrainian Sauerkraut Soup ever
To make the best Ukrainian sauerkraut soup ever, follow these tips:
Use high-quality ingredients: Start with fresh ingredients for the best flavor. This includes the sauerkraut, vegetables, and meat (if using).
Rinse the sauerkraut: Rinse the sauerkraut to remove excess salt and sourness, which can overpower the soup.
Balance flavors: Add a combination of sweet, sour, and savory ingredients to balance the flavors. This can include ingredients like carrots, onions, and apples for sweetness and lemon juice or vinegar for sourness.
Add meat for depth: Choose a flavorful cut like pork ribs or bacon if you’re using meat. This will add depth and richness to the soup.
Add fresh herbs: Stir in fresh herbs like dill or parsley just before serving for a burst of freshness and color.
Serve with a dollop of yogurt or sour cream: A dollop on top of the soup adds a creamy, tangy contrast to the rich flavors of the soup.
Ingredients
Directions
Soak the beans in water overnight.
Cook the beans
Instant Pot
To cook soaked white beans in an Instant Pot, follow these steps:
- Rinse the soaked white beans and remove any debris or bad beans.
- Add the soaked beans to the Instant Pot.
- Pour in enough water or broth to cover the beans, usually about 3 cups of liquid per 1 cup of beans.
- Add a bay leaf.
- Close the lid and set the valve to the sealing position.
- Press the “Pressure Cook” or “Manual” button and set the timer for 7-9 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 20 minutes.
- Carefully open the valve to release any remaining pressure and open the lid.
- Drain any excess liquid and continue with the recipe.
Note: Your cooking time may vary depending on the type of white beans and how long they were soaked. Adjust the cooking time accordingly.
Stovetop
Drain the soaking water and rinse the beans to cook soaked white beans. Place the beans in a large pot and cover them with fresh water about 2 inches above the beans. Add a bay leaf. Bring the water to a boil, then reduce the heat to a simmer and cook the beans until they are tender, which can take anywhere from 45 minutes to 2 hours, depending on the type and age of the beans. If needed, stir occasionally and add more water to keep the beans submerged. Once the beans are cooked, remove any aromatics and season the beans with salt to taste.
How to make Ukrainian Sauerkraut Soup
Partially or roughly mash the beans. Set aside.
Render the bacon over medium heat in a large, heavy pot or Dutch oven.
If using salt pork, add the oil to the pot and heat over medium-high heat.
Add the onions and cook, stirring occasionally, until translucent. Add the garlic and stir for 30 seconds until fragrant.
Add the flour to make a roux, stirring constantly for about 2 minutes.
Stir in the chicken stock, add the salt pork (if using), potatoes, carrots, sauerkraut, salt, black peppercorns, bay leaves and beans. Stir to combine.
Bring to a boil, reduce heat to a healthy simmer, cover, and stir occasionally until carrots and potatoes are cooked through.
If using salt pork, remove it and cut the meat off the bone, returning it to the pot.
Allow soup to cool slightly before serving. Serve warm with a dollop of yogurt and a crusty, hearty rye bread.
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