Print

Hearty Polish Kapusniak (Sauerkraut Soup) with Kielbasa and Potato

A close-up of a creamy bowl of sauerkraut soup topped with sliced sausage, carrots, and fresh dill.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty Polish Sauerkraut Soup, Kapusniak, featuring tangy sauerkraut, savory kielbasa sausage, and tender potatoes. It is a comforting, one-pot meal perfect for cold weather.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 pound potatoes, peeled and cubed
  • 3 cups sauerkraut, drained (reserve liquid)
  • 6 cups chicken or vegetable broth
  • 1 cup reserved sauerkraut liquid
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional, for creamy version)
  • Fresh dill for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook until lightly browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  3. Add the cubed potatoes, drained sauerkraut, broth, reserved sauerkraut liquid, marjoram, and bay leaf to the pot.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
  5. Return the cooked kielbasa to the pot. Simmer for another 5 minutes to heat through.
  6. Remove and discard the bay leaf. Season the soup with salt and pepper to your taste.
  7. If you desire a creamy soup, stir in the heavy cream during the last 2 minutes of cooking. Do not boil after adding cream.
  8. Ladle the soup into bowls and garnish with fresh dill before serving.

Notes

  • For a more traditional, less tangy soup, rinse the sauerkraut lightly before using.
  • If you prefer a richer flavor, substitute half the broth with smoked pork hock cooking liquid.
  • This soup tastes better the next day after the flavors have fully combined.

Nutrition

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