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Hearty Polish Sauerkraut Soup (Kapusniak)

Close-up of a hearty sauerkraut soup bowl topped with a dollop of sour cream and paprika.

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Make authentic Kapusniak, a traditional Polish sauerkraut soup. This recipe is hearty, tangy, and comforting, perfect for cold weather meals.

Ingredients

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  • 1 tablespoon olive oil
  • 8 ounces smoked bacon or kielbasa, diced
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups beef or vegetable broth
  • 1 pound sauerkraut, drained and rinsed slightly
  • 1 cup white beans, cooked (canned is fine)
  • 2 medium potatoes, peeled and cubed
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • Salt and black pepper to taste
  • Sour cream, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced bacon or kielbasa and cook until crisp and browned. Remove the meat 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. Sauté for 5 to 7 minutes until the vegetables soften.
  3. Pour in the broth. Add the drained sauerkraut, potatoes, marjoram, and bay leaf. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender.
  5. Stir in the cooked white beans and the reserved bacon or kielbasa. Heat through for 5 minutes.
  6. Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. The tanginess will depend on your sauerkraut.
  7. Serve the soup hot, offering sour cream for stirring in at the table.

Notes

  • If you prefer a richer flavor, use smoked pork ribs instead of bacon, simmering them in the broth until tender before adding the vegetables.
  • For a quick weeknight meal, consider using a **keto meal plan delivery** service for your fresh produce to save prep time.
  • If you like a thicker soup, mash a few of the cooked potatoes against the side of the pot before serving.

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