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Hearty Polish Sauerkraut Soup (Kapusniak)

Close-up of a white bowl filled with rich, golden sauerkraut soup featuring chunks of potato, sliced sausage, and topped with paprika.
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Make authentic Polish Kapusniak, a hearty and comforting sauerkraut soup featuring smoked sausage and potatoes, perfect for cold weather.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked sausage (Kielbasa), sliced
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups sauerkraut, drained (reserve liquid)
  • 6 cups chicken or vegetable broth
  • 2 medium potatoes, peeled and diced
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon caraway seeds
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional, for a richer soup)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Remove sausage and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 7 minutes.
  3. Stir in the drained sauerkraut, broth, potatoes, bay leaf, marjoram, and caraway seeds. Add enough reserved sauerkraut liquid to reach desired tanginess, usually about 1/2 cup.
  4. Bring the soup to a boil, then reduce heat, cover, and simmer for 20 minutes, or until potatoes are tender.
  5. Return the cooked sausage to the pot. Simmer for another 5 minutes to heat through.
  6. Remove the bay leaf. Season with salt and pepper. If desired, stir in the heavy cream for a creamier texture.
  7. Serve hot.

Notes

  • For a more traditional flavor, use smoked pork ribs instead of sausage and simmer them with the broth until tender, removing bones before serving.
  • If you prefer a tangier soup, add more of the reserved sauerkraut juice.
  • This soup tastes better the next day as the flavors meld.

Nutrition

Find it online: https://fooddexterity.com/sauerkraut-soup-kapusniak-recipe/