The fire is on and there is a Polish Kapuśniak with Buraczki on the table – all is well. I still remember the cold winters in the UK, when it used to be part of Europe – seems so long ago now – and I remember the joy in discovering a polish café near Ravenscourt Park that served the most deliciously warming bowl of soup. And although the winters are not quite that cold here on the continent, a Polish soup is always welcome, especially when it’s crowned with Buraczki’s horseradish warmth.
serves 2 – twice!
for the Kapuśniak
4 rashers bacon, cut into small strips
1 large onion, diced
2 sticks celery, medium slice
4 carrots, medium slice
2 potatoes, medium dice
2 large garlic cloves, finely sliced
1 small Savoy cabbage head, shredded (core removed)
5 Blanquet sausages, cut into 2cm pieces
1 ham bone
400g sauerkraut or any fermented cabbage, liquid reserved
1 can Italian tomatoes
2 litres good chicken stock – hopefully homemade.
1½ tsp paprika or Pimentón de la Vera
1 Bay leaf
1 tbsp sugar
Himalayan salt and freshly ground black pepper
Small sprig of parsley
for the Buraczki Zasmażane:
3 medium beetroots
200ml cream
3 lemon juice
1 tbsp grated horseradish root or creamed horseradish
Himalayan salt and freshly ground black pepper
Kapuśniak:
- In a heavy-bottomed pan, add the bacon and render down the fat.
- Add the celery, carrot and garlic.
- Once the onion is translucent, add the potatoes and cabbage.
- When the cabbage starts to wilt, add the ham bone, sauerkraut, tomatoes, stock, paprika, bay leaf and sugar.
- Stir to combine and bring to the boil, reduce to a simmer and cook for about 40 minutes, by which time the flavours would have melded.
- Season to taste.
Buraczki Zasmażane:
- Preheat the oven to 180ºC.
- Peel the beetroots – use gloves if you don’t particulally want stained hands.
- Cut the beets into quarters, toss in a little oil, season and bake for about 40 minutes or until soft.
- Once soft, remove from the oven and leave to cool a little.
- Add the beetroot quarters to a blender and blitz to a rough purée .
- Add the remaining ingredients and blend to combine.
- Season to taste.
Serve your Polish Kapuśniak with a good helping of Buraczki Zasmażane. Finish with a few parsley leaves.
JAM x