Print

Hearty Polish Kielbasa and Sauerkraut Soup (Kapusniak)

Close-up of a white bowl filled with rich sauerkraut soup, featuring slices of smoked sausage and potatoes, garnished with parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty Polish Sauerkraut Soup, Kapusniak, featuring smoky kielbasa and tangy sauerkraut. It is a comforting, one-pot meal perfect for cold weather.

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
  • 3 cloves garlic, minced
  • 1 (32 ounce) package sauerkraut, drained (reserve liquid)
  • 6 cups chicken or vegetable broth
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon caraway seeds
  • 2 medium potatoes, peeled and diced
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional, for creamy version)
  • Fresh parsley, chopped (for garnish)

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 with a slotted spoon and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the drained sauerkraut, chicken broth, marjoram, and caraway seeds. If the sauerkraut seems very dry, add about 1/2 cup of the reserved sauerkraut juice.
  4. Add the diced potatoes and the bay leaf to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. Return the cooked kielbasa to the pot. Simmer for another 5 minutes to heat through. Remove and discard the bay leaf.
  6. Taste the soup and season with salt and pepper as needed. If you prefer a creamy soup, stir in the heavy cream during the last 2 minutes of cooking. Do not boil after adding cream.
  7. Ladle the soup into bowls. Garnish with fresh chopped parsley before serving.

Notes

  • For a more traditional, tangy flavor, use the reserved sauerkraut juice instead of some of the broth.
  • If you want a vegetarian option, skip the kielbasa and substitute with smoked paprika and vegetable broth.
  • Serve this main dish soup with a slice of crusty bread for dipping.

Nutrition

Find it online: https://cookingbyfelix.com/sauerkraut-soup-hearty-polish-kielbasa-recipe/