Print

Authentic Polish Sauerkraut Soup (Kapusniak) with Kielbasa

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic Polish Kapusniak, a hearty and comforting sauerkraut soup featuring tangy sauerkraut, savory kielbasa, and tender vegetables in a rich broth. This traditional Eastern European Soup is perfect for cold weather.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound smoked kielbasa sausage, sliced
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 pound sauerkraut, drained and rinsed slightly (or use unrinsed for more tang)
  • 6 cups low-sodium chicken or vegetable broth
  • 1 pound potatoes, peeled and cubed
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon caraway seeds (optional)
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional, for a richer soup)
  • Fresh dill, chopped, for garnish

Instructions

  1. Heat the vegetable 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, leaving the rendered fat in the pot.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables soften, about 8 minutes.
  3. Stir in the drained sauerkraut, broth, cubed potatoes, bay leaf, marjoram, and caraway seeds if using. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender.
  5. Return the cooked kielbasa to the pot. Season the soup with salt and pepper. Taste and adjust seasoning as needed; you may need more salt depending on the broth and sauerkraut.
  6. If you prefer a creamy soup, stir in the heavy cream during the last 5 minutes of cooking. Do not boil after adding cream.
  7. Remove the bay leaf before serving. Ladle the soup into bowls and garnish generously with fresh chopped dill.

Notes

  • For a deeper, smokier flavor, use bacon instead of or in addition to the kielbasa. Render 4 ounces of bacon first, then cook the vegetables in the bacon fat.
  • If you want a more sour flavor, skip rinsing the sauerkraut. If you find it too intense, rinse it well under cold water.
  • This soup tastes better the next day, making it excellent for easy winter dinners.

Nutrition

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