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This hearty and warming Polish sauerkraut soup recipe is a nutritious simple dish perfect to enjoy on a cold day. The post includes both vegetarian and meat sauerkraut soup options.
Polish sauerkraut soup recipe
This sauerkraut soup recipe, 'kapusniak' in Polish, is one of the heartiest soups I know. Sharp, peppery and warming, it is a great dish to make during colder months. It is one of the most popular soups in Poland, where cabbage, whether fresh or fermented (i.e. sauerkraut), is inexpensive, available all year round and valued for its nutrition and fabulous flavour.
Vegetarian vs meat sauerkraut soup
Polish sauerkraut soup is typically made with meat, such as Polish sausage, pieces of ham, pork ribs, often smoked.
This vegetarian sauerkraut soupis equally delicious especially if you garnish it with fresh herbs and sprinkle with a bit of smoked paprika. (See more serving suggestions below).
If, however, you would like to make meat based kapusniak soup simply add the meat (chopped Polish sausage, smoked ham, ribs or chicken drumsticks etc) into the pot right at the start and cook along with the other ingredients. Once the soup is ready you can take the meat out, remove the bones, if present, chop the meat and place back into the pot.
Sauerkraut
This fermented cabbage product has a distinct sharp, sour taste. It also has a pungent smell. Both in its raw as well as cooked form. Which in my view is the only downside to sauerkraut. Everything else is fabulous. For me sauerkraut is the savoury equivalent to chocolate. It will satisfy your savoury cravings better than crisps (chips), pretzels or crackers. And it's so much better for you!
Another big plus is that sauerkraut has a long shelf life, it's full of natural preservatives so it won't spoil quickly. So you can enjoy it in not one but several recipes! See more sauerkraut recipe ideas below.
Where to buy sauerkraut
I recommend buying sauerkraut in a Polish delicatessen. Look for sauerkraut with no preservatives in it (other than salt), yellow rather than grey in colour.
Other easy sauerkraut recipes
If you are wondering what to do with leftover sauerkraut you might like these ideas:
- Polish Sauerkraut Dumplings (Pierogi z Kapusta)
- Sauerkraut Salad with Spiralized Carrot and Apple
- Sauerkraut Casserole with Chicken
- Authentic Polish Bigos Stew Recipe
Check out also my tips on how to cook sauerkraut.
Equipment you'll need
- Kitchen scale and measuring cup
- Cutting board and knife
- Large pot and spoon
How to make Polish sauerkraut soup
1.Start by briefly frying the onion and bay leaf in a little oil, then add the sauerkraut and continue cooking for another minute or so.
2. Pour in half of the vegetable stock (and add the meat if using), cover and bring to the boil, then simmer for 20 minutes. Add the rest of the ingredients including the rest of the stock, bring to the boil again, then simmer gently for 50 minutes stirring occasionally.
3. Remove from the heat, adjust the seasoning and/or add a little more water if needed and serve.
Consistency of Polish kapusniak soup
You can adjust the amount of water to add according to your preference. I like this soup quite thick, almost stew-like, but you can simply add a bit more water if you prefer. (Don't forget to adjust the seasoning too). Sometimes sauerkraut comes with a bit of grated carrot - it's perfectly alright to use this instead of just sauerkraut.
Seasoning
Be careful with adding salt to this soup as sauerkraut is quite salty. Once the soup is cooked taste it to determine the amount of salt it needs, if any. Be generous, however, with the pepper (use either black or cayenne) as this soup tastes best with a bit of bite.
Top tips
- I recommend buying sauerkraut in a Polish delicatessen. Look for sauerkraut with no preservatives in it (other than salt), yellow rather than grey in colour.
- Do not add any salt until the soup is ready and you can taste it to decide how much salt, if any, is needed.
- To make meat kapusniak soup add the meat to the sauerkraut and cook for about 20 minutes, then continue cooking the soup according to the Instructions.
- If you make this sauerkraut soup with meat add water rather than stock (both the meat as well as stock are salty). Adjust the amounts to suit your preference.
- Spices: use cayenne or lots of black pepper for a bit of bite and smoked paprika (unless you are adding smoked meats to the soup). Some kapusniak recipes call for marjoram and caraway seeds. Use 1 teaspoon of each if you like.
- Refrigerate for up to 3 days.
- Freeze individual portions for up to 3 months.
Serving suggestions
Garnish with fresh dill or parsley, sprinkle with smoked paprika, add a knob of butter, bacon bits or sausage chunks (for a non-vegetarian option). You can also enjoy this vegetarian sauerkraut recipe with a thick slice of pumpernickel or rye bread.
Allergy Advice
Sauerkraut should be gluten free but always read the label before making a purchase.
More Polish soup recipes
- Simple Borscht Recipe (Vegetarian Polish Barszcz)
- Polish Dill Pickle Soup (Ogorkowa)
- Beet Greens Vegetable Soup
- Polish Sorrel Soup (Zupa Szczawiowa)
Check out also this collection of over 12 creamy vegan soups.
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Recipe
Polish Sauerkraut Soup Recipe (Kapusniak)
This hearty and warming Polish sauerkraut soup (Kapusniak) is a nutritious simple recipe perfect to enjoy on a cold day.
4.79 from 32 votes
Print Pin Rate
Course: Lunch, Soup
Cuisine: Polish
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 8 servings
Calories: 97kcal
Author: Monika Dabrowski
Ingredients
- 9.88 ounces (280 g) sauerkraut chopped
- 1.1 pounds (500 g) potatoes peeled, cubed
- 1 medium carrot peeled, finely diced
- 1.76 ounces (50 g) celeriac small piece, peeled, finely diced
- ½ small leek thinly sliced
- 1 onion finely chopped
- 1 bay leaf
- ⅓ teaspoon allspice powder
- 2 tablespoons vegetable oil
- 6 cups (1420 ml) vegetable or chicken stock adjust the amount to your preference
- Salt and pepper to taste
Instructions
In a large pot heat up the oil, add the bay leaf, onion and fry for a couple of minutes over a medium heat stirring occasionally.
Add the sauerkraut (and meat if using, see *Notes below), stir and continue frying for another minute or so. Add ½ the amount of stock, cover and bring to boil. Lower the heat and simmer for 20 minutes stirring occasionally.
Add the rest of the ingredients (NOT the salt), including the remaining stock, stir, cover, bring to boil again and continue cooking over a low heat for 50 minutes. DO NOT add salt until the soup is fully cooked as the sauerkraut is salty so taste the soup to decide how much salt it needs.
Notes
- I recommend buying sauerkraut in a Polish delicatessen. Look for sauerkraut with no preservatives in it (other than salt), yellow rather than grey in colour.
- Do not add any salt until the soup is ready and you can taste it to decide how much salt, if any, is needed.
- *To make meat kapusniak soup add the meat along with the sauerkraut and cook for about 20 minutes, then continue cooking the soup according to the Instructions.
- If you make this sauerkraut soup with smoked meat add water rather than stock (both the meat as well as stock are salty). Adjust the amounts to suit your preference.
- Spices: use cayenne or lots of black pepper for a bit of bite and smoked paprika (unless you are adding smoked meats to the soup). Some kapusniak recipes call for marjoram and caraway seeds. Use 1 teaspoon of each if you like.
- Refrigerate for up to 3 days.
- Freeze individual portions for up to 3 months.
- To save time making this soup prepare the vegetables while the sauerkraut and onion are cooking.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 956mg | Potassium: 391mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1748IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 3mg
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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