Print

Hearty One-Pot Kapusniak: Authentic Polish Sauerkraut Soup

Close-up of a white bowl filled with steaming sauerkraut soup featuring chunks of sausage and potatoes.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this incredibly satisfying, one-pot Polish Sauerkraut Soup, Kapusniak, featuring smoky kielbasa and potatoes. This recipe delivers the ultimate comfort food soup for chilly nights, proving authentic meals are quick to prepare.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound kielbasa sausage, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound smoked pork shoulder, cubed (optional, for extra richness)
  • 4 cups good quality chicken or vegetable broth
  • 28 ounces sauerkraut, drained and rinsed lightly (or use unrinsed for more tang)
  • 2 medium potatoes, peeled and diced
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon caraway seeds
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional, for a creamy finish)

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, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. If using pork shoulder, add it now and cook until it starts to brown slightly.
  4. Add the broth, drained sauerkraut, diced potatoes, bay leaf, marjoram, and caraway seeds to the pot. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 to 35 minutes, or until the potatoes are tender and the pork (if used) is cooked through.
  6. Return the cooked kielbasa to the soup. Stir well. Season with salt and pepper to your taste. Remember that sauerkraut adds saltiness.
  7. If you desire a creamy texture, stir in the heavy cream during the last 5 minutes of cooking. Heat through but do not boil after adding cream.
  8. Remove the bay leaf before serving. Ladle the hearty sauerkraut soup into bowls.

Notes

  • For a deeper, more traditional tang, use unrinsed sauerkraut. If you prefer a milder flavor, rinse the sauerkraut well under cold water before adding it.
  • This soup tastes even better the next day as the flavors meld. This makes it a great option for weeknight soup meals.
  • If you are looking for a German Soup Recipes variation, skip the marjoram and add a splash of white wine vinegar at the end for extra brightness.

Nutrition

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