Print

Hearty & Authentic Polish Kapusniak (Sauerkraut Soup) with Smoked Kielbasa

A close-up of a white bowl filled with rich sauerkraut soup, featuring chunks of sausage, potatoes, and fresh dill.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this satisfying, one-pot Polish Sauerkraut Soup, Kapusniak, featuring smoky kielbasa and potatoes. It is a comforting meal perfect for chilly evenings that uses simple ingredients for deep, warming flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked kielbasa sausage, sliced into half-moons
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 pound potatoes, peeled and cubed (about 2 medium)
  • 3 cups sauerkraut, drained (reserve the liquid)
  • 6 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • 1/2 teaspoon caraway seeds (optional)
  • Salt and black pepper to taste
  • 1/4 cup heavy cream or sour cream (optional, for finishing)
  • Fresh dill, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced kielbasa and cook until lightly browned on both sides, 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. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the drained sauerkraut, cubed potatoes, broth, water, marjoram, bay leaf, and caraway seeds, if using.
  5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
  6. Return the browned kielbasa to the pot. Continue to simmer, uncovered, for another 5 minutes to heat the sausage through.
  7. Remove and discard the bay leaf. Taste the soup and season with salt and pepper as needed. Remember that sauerkraut and broth already contain sodium.
  8. If you desire a richer soup, stir in the heavy cream or sour cream during the last minute of cooking. Do not boil after adding cream.
  9. Ladle the hearty soup into bowls. Garnish each serving with fresh chopped dill.

Notes

  • If your sauerkraut seems very sour, rinse it lightly under cold water before adding it to the pot. If you prefer a tangier flavor, use the reserved sauerkraut liquid instead of some of the water or broth.
  • For a more robust flavor, substitute smoked pork shoulder or bacon for half of the kielbasa. Cook the pork/bacon first and proceed with the recipe.
  • This soup tastes even better the next day, making it excellent for meal prepping or cozy dinner leftovers.

Nutrition

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