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Traditional Polish Kapusniak (Sauerkraut Soup)

Close-up of a steaming white bowl filled with hearty sauerkraut soup, featuring chunks of sausage and potatoes.
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A hearty, traditional Polish sauerkraut soup featuring smoked meat and potatoes, perfect for cold weather.

Ingredients

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  • 1 tablespoon oil
  • 1 pound smoked sausage or kielbasa, sliced
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups beef or chicken broth
  • 3 cups sauerkraut, drained and rinsed slightly
  • 2 medium potatoes, peeled and cubed
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream (optional)
  • Salt to taste

Instructions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage and set aside, leaving rendered fat in the pot.
  2. Add the onion, carrots, and celery to the pot. Cook until softened, about 7 minutes.
  3. Pour in the broth. Add the drained sauerkraut, potatoes, bay leaf, marjoram, and pepper. Bring the mixture to a boil.
  4. Reduce the heat to low, cover, and simmer for 25 minutes, or until the potatoes are tender.
  5. Return the cooked sausage to the pot. If using, stir in the heavy cream during the last 5 minutes of simmering.
  6. Remove the bay leaf. Taste the soup and add salt if needed. Serve hot.

Notes

  • Rinsing the sauerkraut reduces the overall sourness; skip this step if you prefer a very tangy soup.
  • For a richer flavor, use smoked pork hock or bacon instead of sausage.
  • This soup thickens as it cools. You can add a little extra broth when reheating.

Nutrition

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