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Hearty Polish Kapusniak (Sauerkraut Soup) with Kielbasa and Potato

Close-up of a hearty bowl of sauerkraut soup featuring chunks of potato, sausage slices, and fresh dill garnish.
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This Kapusniak recipe delivers a truly comforting and flavorful Polish Sauerkraut Soup. We combine tangy sauerkraut with savory kielbasa and tender potatoes for a hearty one-pot dinner perfect for chilly days.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 pound potatoes, peeled and cubed
  • 3 cups sauerkraut, drained (reserve liquid)
  • 6 cups chicken or vegetable broth
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • 1/2 cup heavy cream (optional, for a creamy variation)
  • Salt and black pepper to taste
  • Fresh dill 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 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables soften, about 8 minutes.
  3. Stir in the cubed potatoes, drained sauerkraut, broth, marjoram, and bay leaf. If you like a tangier soup, add about 1/2 cup of the reserved sauerkraut liquid.
  4. Bring the soup 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. If you want a creamy sauerkraut soup, stir in the heavy cream now. Heat gently but do not boil after adding the cream.
  7. Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed.
  8. Ladle the hearty soup into bowls and garnish with fresh dill before serving.

Notes

  • For a more traditional Polish Sauerkraut Soup (Kapusniak), skip the heavy cream and use smoked pork ribs instead of kielbasa, simmering them with the broth until tender before adding the potatoes.
  • If your sauerkraut seems overly sour, rinse it briefly under cold water before draining. This helps balance the tanginess.
  • This soup freezes well. Cool completely before transferring to an airtight container.

Nutrition

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