Polish Sauerkraut Soup (Kapusniak)

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Description:

This traditional Polish Sauerkraut Soup, known as Kapusniak, is a comforting and flavorful dish brimming with tangy sauerkraut, smoky sausage, tender potatoes, and aromatic vegetables. Each spoonful delivers a balance of sour, savory, and slightly smoky goodness — perfect for warming up on chilly days.

Ingredients For Polish Sauerkraut Soup (Kapusniak)

  • 2 tbsp butter or oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 medium carrots, sliced

  • 2 celery stalks, chopped

  • 6 cups chicken or vegetable broth

  • 2 cups sauerkraut (with some juice for tanginess)

  • 2 medium potatoes, diced

  • 1 lb (450 g) smoked Polish sausage (kielbasa), sliced

  • 1 tsp caraway seeds (optional but traditional)

  • 1 bay leaf

  • ½ tsp black pepper

  • Salt to taste

  • Fresh parsley for garnish

Instructions:

  1. Sauté the base:
    In a large pot, melt butter over medium heat. Add onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened.

  2. Add sausage:
    Stir in the sliced kielbasa and cook for another 3–4 minutes to release the smoky flavor.

  3. Combine and simmer:
    Add broth, sauerkraut (including some juice for tang), potatoes, bay leaf, caraway seeds, and pepper. Bring to a boil.

  4. Cook until tender:
    Reduce heat, cover, and simmer for 30–35 minutes, until potatoes are tender and flavors meld together.

  5. Taste and adjust:
    Add salt or more sauerkraut juice to taste. Remove bay leaf before serving.

  6. Serve:
    Ladle into bowls, sprinkle with fresh parsley, and enjoy with rye bread or crusty rolls.

Notes:

  • You can use bacon instead of or alongside sausage for extra smoky richness.

  • If your sauerkraut is very sour, rinse it lightly before adding.

  • This soup tastes even better the next day as flavors deepen overnight.

Tips:

  • Add a splash of apple cider vinegar at the end if you like it extra tangy.

  • For a vegetarian version, skip sausage and use smoked paprika for flavor.

  • Pair with dark rye bread for an authentic Polish touch.

  • You can also add a bit of tomato paste for a deeper color and richer flavor.

Servings:

Serves 6 people

Nutritional Info (per serving, approx):

  • Calories: 280 kcal

  • Protein: 14 g

  • Fat: 18 g

  • Carbohydrates: 18 g

  • Fiber: 3 g

  • Sodium: 1150 mg

  • Sugar: 4 g

Health Benefits:

  • Sauerkraut is rich in probiotics that aid digestion.

  • Cabbage and carrots provide antioxidants and vitamins.

  • Potatoes offer natural energy and fiber.

  • Garlic and onions support immune health.

  • A filling, low-cost, and nutrient-dense comfort food for cold weather.

Q & A Section:

Q1: Can I freeze Polish Sauerkraut Soup?
✅ Yes! It freezes well for up to 3 months. Just thaw overnight and reheat gently.

Q2: What type of sausage works best?
Use Polish kielbasa or any smoked sausage with a hint of garlic and paprika.

Q3: Can I make it in a slow cooker?
Yes — cook on low for 6–7 hours or high for 3–4 hours after sautéing the onions and sausage first.

Q4: My soup is too sour! What can I do?
Add a bit of sugar, cream, or rinsed sauerkraut next time to balance the tang.

Q5: How can I make it heartier?
Add white beans or barley for more texture and nutrition.

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