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Hearty One-Pot Polish Sauerkraut Soup (Kapusniak)

A close-up of a white bowl filled with creamy sauerkraut soup, featuring slices of smoked sausage and topped with fresh parsley.
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Make this incredibly satisfying, one-pot Polish Sauerkraut Soup, Kapusniak, featuring smoky kielbasa and potatoes. This recipe delivers deep, warming flavor perfect for chilly evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 pound potatoes, peeled and cubed
  • 1 quart (4 cups) chicken or vegetable broth
  • 1 (32 ounce) package sauerkraut, drained but reserve 1/2 cup liquid
  • 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 creamy sauerkraut soup)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced kielbasa and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the cubed potatoes, broth, drained sauerkraut, reserved sauerkraut liquid, bay leaf, marjoram, and caraway seeds (if using) to the pot. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes are tender.
  5. Return the cooked kielbasa to the pot. Stir well.
  6. If you prefer a creamy sauerkraut soup, stir in the heavy cream now. Heat through for 2 minutes, but do not boil after adding cream.
  7. Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed.
  8. Ladle the hearty soup into bowls and garnish with fresh parsley before serving.

Notes

  • For the most authentic flavor in this traditional Eastern European soup, use good quality sauerkraut. Do not rinse it completely; reserving some of the liquid adds necessary tang.
  • If you are making pork and sauerkraut soup instead of using kielbasa, brown 1 pound of cubed pork shoulder first, then proceed with the recipe.
  • This recipe works well as a one pot soup meal, simplifying cleanup for your weeknight dinner.

Nutrition

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