Sauerkraut Soup (Kapusniak)
Tomas Kauer - Sen 
This sauerkraut soup, known in Poland as Kapusniak, is one of those comforting dishes that always brings back memories of home. I grew up eating my mom’s version, and those familiar flavors still make me smile. Made with smoky kielbasa, crispy bacon, tender potatoes, and tangy sauerkraut, it’s hearty, full of flavor, and comes together in about an hour. It tastes even better the next day, just like so many of the homemade dishes I grew up loving.
Author’s Notes for Sauerkraut Soup
Saurkraut soup is a staple across Europe, and in Poland (where I grew up), we ate it all winter long. Fresh vegetables were hard to find in the colder months, so preserved foods like sauerkraut were essential in the kitchen. This sauerkraut soup takes me right back to those cold winter evenings, with its warming, comforting flavors and simple ingredients.
There’s something special about recipes that stay with us through the years. They’re more than just a good meal. They remind us of where we came from, the people who made them for us, and the simple pleasure of sharing something delicious with the people we love. This is one of those recipes for me, and I hope it brings a little of that same warmth to your table.
In Poland, soup is often served as the first course at dinner, but this one is hearty enough to eat on its own with a thick slice of homemade bread. If you’re in the mood for more authentic Polish cooking, try my Polish Dill Pickle Soup, Kapusta with Mushrooms, or Sauerkraut and Mushroom Pierogi.
Main Ingredients and Substitutions
Refer to the recipe card to see the full list of ingredients with measurements!
- Sauerkraut – The star of the soup, bringing its signature tangy flavor. Rinsing it first helps control the acidity, and you can add some of the reserved cooking liquid later for extra tang.
- Polish Kielbasa – Adds smoky, savory flavor that makes the soup hearty and filling. Any good smoked sausage works if you can’t find kielbasa, and andouille adds a little spice.
- Bacon – Adds rich, smoky flavor, and the rendered fat is used to cook the vegetables.
- Potatoes – Yellow potatoes hold their shape well as the soup simmers, turning tender and creamy. Yukon Gold or red potatoes work too, but avoid russets, which can fall apart.
- Marjoram – An earthy herb that’s classic in Polish cooking. Thyme is the closest substitute.
- Chicken or Vegetable Broth – Gives the soup body and brings all the flavors together.
How to Make Perfect Saurkraut Soup
- Cook the Sauerkraut – Give the sauerkraut a quick rinse under running water, then chop it up. Add it to a saucepan with enough water to cover and bring to a boil. Turn the heat down and let it simmer for 45 minutes.
- Cook the Bacon – While the sauerkraut simmers, fry the bacon in a large soup pot until cooked through. Set the bacon aside, leaving the rendered fat in the pot.
- Brown the Kielbasa – Add the kielbasa to the pot and cook for about 5 minutes until golden brown, then set aside with the bacon.
- Sauté the Vegetables – In the same pot, cook the onion until translucent, then stir in the carrots and celery and cook for 3 more minutes.
- Cook the Potatoes – Add the potatoes and enough broth to cover the vegetables. Bring to a boil, then lower the heat and simmer until everything is tender.
- Add the Sauerkraut – Drain the sauerkraut, saving the cooking liquid in a bowl, then stir the sauerkraut into the soup and cook for 5 minutes.
- Season the Soup – Add the marjoram, salt, and pepper. If you prefer more tang, add in the reserved sauerkraut liquid a little at a time.
- Finish and Serve – Stir in the fresh dill or parsley, and serve topped with bacon and kielbasa, alongside homemade crusty bread.
Storing, Reheating, and Make-ahead
Once the saurerkraut soup has cooled to room temperature, transfer it to an airtight container and keep it refrigerated for up to 4 days. The flavors often develop further overnight, making this a great soup to prepare ahead.
Reheat the soup gently in a saucepan over low heat, adding a splash of broth or water if it has thickened. Stir occasionally until it has warmed through.
You can also freeze this sauerkraut soup in airtight freezer-safe containers for up to 3 months, though I find that the potatoes soften more after thawing. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Do I have to rinse the sauerkraut?
Rinsing is optional, but it helps mellow the sauerkraut’s tangy flavor. You can also adjust the flavor at the end by adding a little of the reserved cooking liquid.
Can I make this sauerkraut soup recipe vegetarian?
Yes! Use vegetable broth and skip the kielbasa and bacon for a meat-free version. You can also add more vegetables or a can of white beans to make it more filling.
What kind of sauerkraut is best?
Any good-quality sauerkraut works for this soup, whether you buy it refrigerated or in a jar. Go for plain sauerkraut, rather than flavored or seasoned varieties, so you can adjust the flavor of the soup to your liking.
Sauerkraut Soup (Kapusniak)
Ingredients
- 6 oz bacon cut into small squares
- 1½ lbs Polish kielbasa cubed
- 1 medium to large yellow onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 4–5 small to medium yellow potatoes cubed
- 3–3½ cups sauerkraut measured after draining
- ½ teaspoon dried marjoram
- 6 -8 cups chicken or vegetable broth
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh dill or parsley
- water enough to cover the sauerkraut
- bread for serving (optional)
Instructions
- Cook the sauerkraut. Rinse the drained sauerkraut under running water to remove excess acidity, then chop it. Place it in a separate saucepan and add enough water to cover. Bring to a boil, reduce the heat to low, and simmer for 45 minutes.
- Cook the bacon. Meanwhile, in a large soup pot or Dutch oven, cook the bacon over medium heat until cooked through, about 5 minutes. Transfer to a plate using a slotted spoon, leaving the rendered fat in the pot.
- Brown the kielbasa. Add the kielbasa to the same pot and cook until nicely browned, about 5 minutes. Remove with a slotted spoon and set aside.
- Cook the vegetables. Add the onion to the pot and cook until translucent, about 5 minutes. Add the carrots and celery and cook for another 3 minutes.
- Add the potatoes and broth. Stir in the potatoes and add 4 cups of broth, adding more as needed to cover the vegetables. Bring to a boil, reduce the heat, and simmer for about 30 minutes, or until the vegetables are tender.
- Combine the soup. Drain the cooked sauerkraut, reserving its cooking liquid in a bowl. Add the sauerkraut to the soup and simmer for 5 minutes.
- Season to taste. Add the marjoram, salt, and pepper. Taste the soup and, if you prefer more tang, stir in some of the reserved sauerkraut cooking liquid, a little at a time. Add more broth if needed to reach your desired consistency.
- Finish and serve. Stir in the fresh dill or parsley. Ladle into bowls and top each serving with the bacon and kielbasa. Serve with bread, if desired.
Nutrition
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