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Hearty Polish Sauerkraut Soup (Kapusniak)

Close-up of a white mug filled with steaming sauerkraut soup, featuring chunks of sausage and potatoes.
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Make authentic Polish Kapusniak, a comforting and robust sauerkraut soup featuring smoked sausage and potatoes. This recipe is simple to follow and perfect for cold weather meals.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound kielbasa or smoked sausage, sliced
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 pound potatoes, peeled and cubed
  • 1 (32 ounce) package sauerkraut, drained (reserve liquid)
  • 6 cups chicken or vegetable broth
  • 1 cup reserved sauerkraut juice
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional: 1/2 cup heavy cream for a richer soup

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook until lightly browned, about 5 minutes. Remove the sausage and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 7 minutes.
  3. Add the cubed potatoes, drained sauerkraut, broth, reserved sauerkraut juice, marjoram, and bay leaf to the pot.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
  5. Return the cooked kielbasa to the pot. Simmer for another 5 minutes to heat through.
  6. Remove the bay leaf. Taste the soup and season with salt and pepper as needed. If you prefer a creamier soup, stir in the heavy cream now and heat gently without boiling.
  7. Serve hot.

Notes

  • For a tangier soup, add a splash more of the reserved sauerkraut juice before serving.
  • You can substitute smoked pork ribs or bacon for the kielbasa for a different flavor profile.
  • This soup tastes even better the next day after the flavors have melded.

Nutrition

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