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Hearty Polish Kapusniak (Sauerkraut Soup) with Kielbasa

Close-up of a white bowl filled with rich sauerkraut soup, featuring sliced sausage, potatoes, and fresh dill garnish.
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Send a message of warmth with this hearty Polish Sauerkraut Soup, Kapusniak. This recipe combines tangy sauerkraut, savory kielbasa, and tender potatoes for a comforting, easy one-pot meal perfect for chilly days.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound sauerkraut, drained and rinsed slightly (reserve some liquid)
  • 6 cups chicken or vegetable broth
  • 3 medium potatoes, peeled and diced
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 cup heavy cream (optional, for a creamy version)
  • 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.
  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. Stir in the drained sauerkraut, chicken broth, diced potatoes, bay leaf, and marjoram. If the sauerkraut seems very dry, add about 1/4 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, remove the pot from the heat. Stir in the heavy cream until fully combined. Do not boil the soup after adding the cream.
  7. Remove the bay leaf. Season the soup with salt and pepper to your taste.
  8. Ladle the soup into bowls and garnish with fresh dill before serving. This soup tastes great with crusty bread.

Notes

  • For a more traditional Polish flavor, skip rinsing the sauerkraut entirely, which will result in a tangier soup.
  • If you prefer a vegetarian option, omit the kielbasa and use vegetable broth. Add 1 can of drained cannellini beans during the last 10 minutes of simmering for heartiness.
  • This soup is excellent for meal prepping; the flavors deepen overnight.

Nutrition

Find it online: https://cookerycourier.com/sauerkraut-soup-hearty-polish-kapusniak-recipe/