Polish Sauerkraut Soup (Kapusniak) 🥣🇵🇱

Polish Sauerkraut Soup (Kapusniak) is a hearty, rustic soup made with tangy sauerkraut, smoky kielbasa, tender potatoes, and vegetables simmered in a flavorful broth. It’s a classic comfort food, especially popular during cold weather.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: About 1½ hours
Servings: 6–8

Ingredients

Soup Base

• 2 tbsp butter or olive oil
• 1 lb (450 g) kielbasa sausage, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 2 tbsp tomato paste
• 6 cups chicken or beef broth
• 1½ lbs (680 g) potatoes, peeled and cubed
• 2 cups sauerkraut, drained and roughly chopped
• 1 cup sauerkraut juice (optional, for extra tang)

Seasonings

• 2 bay leaves
• 1 tsp dried marjoram (traditional)
• 1 tsp smoked paprika
• ½ tsp caraway seeds (optional)
• ½ tsp black pepper
• Salt, to taste
• 2 tbsp fresh dill or parsley, chopped

---

Instructions

1. Brown the Sausage

1. Heat butter or oil in a large soup pot over medium heat.
2. Add sliced kielbasa and cook for 4–5 minutes until lightly browned.
3. Remove sausage and set aside.

2. Cook the Vegetables

Add onion, carrots, and celery to the same pot.

Cook for 5–7 minutes until softened.

Add garlic and cook for another 30 seconds.

3. Build the Soup

Stir in tomato paste and cook for 1 minute.

Add:

• Broth
• Potatoes
• Sauerkraut
• Sauerkraut juice (if using)
• Bay leaves
• Marjoram
• Smoked paprika
• Caraway seeds
• Black pepper

Return the kielbasa to the pot.

4. Simmer

Bring to a boil, then reduce heat.

Cover and simmer for 45–60 minutes, until:

• Potatoes are tender
• Flavors have blended together

Remove bay leaves before serving.

5. Finish

Stir in fresh dill or parsley.

Taste and adjust seasoning.

---

Optional Additions

• Pork Version: Add diced pork shoulder or smoked ribs for deeper flavor.
• Creamy Version: Stir in ½ cup sour cream mixed with a little hot broth before serving.
• Mushroom Version: Add sautéed mushrooms for extra earthiness.
• Bean Version: Add white beans for more protein and texture.

Serving Suggestions

Serve with:

• Rye bread
• Crusty sourdough
• Buttered rolls
• Pickles
• A dollop of sour cream

Tips for the Best Kapusniak

• Rinse sauerkraut briefly if it is extremely sour, but keep some juice for authentic flavor.
• The soup tastes even better the next day after the flavors deepen.
• Traditional Polish versions often use marjoram—it gives the soup its signature aroma.
• For a richer broth, simmer with smoked pork or a ham bone.

A warm bowl of Kapusniak is the perfect balance of smoky, savory, and pleasantly tangy flavors. 🥣✨