AMV recipes: Agnieszka Obloza’s kapuśniak soup

All year long, we share our team’s favourite recipes here. A delicious way to meet the AMV members. 

Cover photo: Dero Bryca

Agnieszka Obloza has been working at American Vintage for a year and is now a sales administration manager for the brand. She shares her winter cold-remedy recipe, to add your own twist to.

“It’s the taste of my childhood. Imagine: it’s cold, windy and rainy outside. You get home and there’s a steaming bowl of soup waiting for you on the table. It’s the best way to warm up. With spices like ginger, chilli and cinnamon, soups can protect you from catching a cold.”


“In Poland, soups have a special place on the table. They’re chock-full of health benefits. When they’re cooked in a meat broth, they contain carbohydrates, a high amount of fibres and mineral salts. What’s more, these bouillons are rich in Vitamins B and E, as well as beta-carotene.”

Ingredients (for 6 people)

400 g sauerkraut
6 to 8 potatoes
100 g lardons (thick bacon bits)
1 onion
1 carrot
1 leek
1 celeriac
1 clove garlic
1 cube vegetable bouillon


Bay leaf


1 — Sauté the diced onion, crushed garlic and lardons in a large pan.
2 — Chop the sauerkraut and add to the preparation. Simmer.
3 — In the meantime, cut the potatoes into cubes and boil in water.
4 — Dissolve the bouillon cube in 250 ml of boiling water, then add to the preparation.
5 — Simmer for about 20 minutes on low heat.
6 — During this time, put the other chopped vegetables in a pot with a small amount of water. Cover and cook for 20 minutes.
7 — Put all the preparations together and stir.
8 — Add the spices and herbs of your choice.

Agnieszka’s tip: You can also add tomato and season with paprika.

AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.