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Authentic Polish Sauerkraut Soup (Kapusniak) with Kielbasa

Close-up of a creamy, yellow bowl of sauerkraut soup featuring chunks of potato, sliced smoked sausage, and fresh parsley garnish.
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Make this hearty, one-pot Polish Sauerkraut Soup, Kapusniak, featuring smoky kielbasa and potatoes. It is a warming comfort food soup perfect for chilly evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 pound potatoes, peeled and cubed
  • 1 quart (4 cups) chicken or vegetable broth
  • 1 pound sauerkraut, drained and rinsed lightly (or use unrinsed for more tang)
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon caraway seeds (optional)
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional, for a 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, leaving the rendered fat in the pot.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the cubed potatoes, broth, drained sauerkraut, bay leaf, marjoram, and caraway seeds if using. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  6. Return the cooked kielbasa to the soup. Season with salt and pepper to your taste.
  7. If you prefer a creamy sauerkraut soup, stir in the heavy cream during the last 5 minutes of simmering. Do not let the soup boil after adding cream.
  8. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.

Notes

  • For a more traditional, tangy flavor, use unrinsed sauerkraut. If you prefer a milder taste, rinse the sauerkraut well under cold water before adding it to the pot.
  • You can substitute smoked pork shoulder or bacon for the kielbasa for a different flavor profile in this hearty soup recipe.
  • This Kapusniak recipe tastes even better the next day, making it excellent for weeknight soup dinner meal prep.

Nutrition

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