Lima Bean and Sauerkraut Soup
It isn’t the prettiest soup, but it sure is unique and flavorful and perfect for a cold weather meal. With plenty of sauerkraut left over from my Reuben Latkes, this Sauerkraut Soup was on the menu!
Sauerkraut soup, also known as kapuśniak in Polish, is a traditional Eastern European dish that features fermented cabbage as a key ingredient.
Kapuśniak typically contains a variety of vegetables such as carrots, onions, and potatoes. These vegetables add sweetness and depth to the soup. Instead of potatoes, this version features plump large lima beans. A good source of protein and fiber – large lima beans have a creamy texture, and a slightly sweet, buttery flavor.
Smoked sausage or kielbasa are often added to sauerkraut soup too, but this one is intentionally meatless. It’s a great comfort food, and many variations of the recipe exist, allowing for personal preferences and regional differences.
Dill is popular in Polish cuisine – bright and grassy, herbaceous and aromatic, fresh dill enhances the overall sensory experience of soup. And here, a generous dollop of sour cream balances out the sauerkraut. Homemade artisan bread with butter is the perfect accompaniment for dunking in the savory sour broth.
