Kapushnyak is a popular Polish stew made from very simple and affordable ingredients. Sauerkraut dominates the stew, and diced potatoes and root vegetables such as carrots and parsnips are added.

The original kapushnyak recipe does not contain animal products, but if you wish, you can also add some meat or cured meats such as bacon and sausages.

Kapusnjak is prepared throughout the year, but most often - in winter, after an evening in which more alcohol was drunk. Namely, this stew is a Polish cure for hangovers.

Ingredients:

- 500 grams of potatoes
– 400 grams of drained sauerkraut
- 2 bay leaves
- 2 tablespoons oil
– 1,5 liters of vegetable soup
- 1 large onion
- 1-2 cloves of garlic
- 1 praz
- 1 carrots
– 1 parsnip
– 1 teaspoon of pimento
– 1 teaspoon of marjoram
– ½ teaspoon of cumin seeds
- salt and pepper if desired

Preparation:

Heat the oil in a large saucepan and sauté the chopped onion for about two to three minutes.
Add leeks, carrots and parsnips cut into cubes and continue to fry everything together for about 8 to 10 minutes, until the vegetables are soft.
Add the chopped garlic, cumin, marjoram, pimento and bay leaf and continue to cook for another minute or two, stirring occasionally.
Put the drained sauerkraut in the pot and simmer everything together for about two minutes.
Pour some vegetable stock over the vegetables and simmer everything together for about 10 minutes.
Put the diced potatoes in the pot and cover with the rest of the vegetables, then cook for about 25 minutes or until the potatoes are completely cooked.
Add salt and pepper to taste and serve warm with a slice of bread. Good appetite!