Comforting, energizing, and rich in flavor, this Sauerkraut Soup (Kapusniak) coming from Poland is sure to become your favorite. Just imagine - sauerkraut, Polish sausage, bacon, and veggies all in one bowl of this hearty soup!
In this post, I wanted to introduce you to my local (Lithuanian) cuisine. I just thought of dishes my family has been making for decades, picked up the one I had the mood for yesterday and started looking for a recipe. It was a cold winter-like day (despite the first day of spring) so a hearty, comforting Sauerkraut Soup sounded like a genius idea. But what was my surprise when, after a little research, I found out that this dish is not Lithuanian, and never was, despite the popularity of the fermented cabbage in my country. Sauerkraut soup traces its origins to two countries: Poland and Ukraine. It must have spread to other Soviet Union countries and that's how it ended up on my Lithuanian table. Well, thanks to Ukrainians and Poles then!
However, I have decided to stick with the Polish version of this delicious sour soup called Kapusniak. You may ask, what's the difference between them? I don't know all the nitty gritty details, but the most important one - Poles add their favorite and beloved around the globe sausage (Kielbasa) into it. It tastes AMAZING. At least to me. Sauerkraut and kielbasa combo works not only in this soup but as a standalone dish too.
Sausage is not the only meat product I am going to use in this soup. What? Did I hear somebody say bacon? You are absolutely right my dear friend. It's not the first time I use bacon in the soup (try this Carne en su Jugo). Smoked bacon and smoked sausage will give this dish a rich smoky flavor. Yes, most probably, I won't get the healthiest dish award for it. I am pretty sure. But it's so GOOD! You have to believe me.
This sauerkraut soup has a strong sour aroma and an intense, powerful flavor. It's really warming and it's guaranteed to energize you. By the way, it is believed that sauerkraut soup helps with the hangover. Keep that in mind when you get yourself into such a situation next time!
Polish Sauerkraut Soup with Sausage - Kapusniak
Ingredients
- 14 oz (400g) sauerkraut
- 12 oz (350g) smoked Polish sausage, split lengthwise and cut into ½-inch pieces
- 2 medium onions, finely chopped
- 2 medium carrots, diced
- 4 medium potatoes, cubed
- 5 oz (150g) smoked bacon, chopped
- 1 teaspoon caraway seeds
- 1 sprig thyme
- 2 tablespoons tomato paste
- 3 tablespoons Olive oil
- 2 quarts (liters) water, or chicken or vegetable broth
- 1 bay leaf
- Salt
- Pepper
Instructions
- In a large soup pot, heat the olive oil, add onions and cook until they soften. Add carrots and cook for few more minutes. Add potatoes and water or broth. Bring to a boil.
- Add the bacon and sausage to the frying pan and cook until starting to brown, about 5 minutes. Add the tomato paste and caraway seeds and cook for a few more minutes. Add sauerkraut and simmer for 5-10 minutes more.
- When the potatoes are almost done, add the bacon, sausage and sauerkraut mixture into the soup pot. Add bay leaf, thyme and season with salt and pepper. Return to boil and simmer or another 20-30 minutes until the cabbage is soft. Enjoy!
Nutrition
William
I've tried making sauerkraut soup probably 3 times in my life and this is the first time I was actually happy with how it turned out - thanks to your awesome recipe! Thank you!
Karen
this looks good. My father and some of my relatives were born in Lithuania. Although we are german by nationality. We love our sauerkraut soups and this looks good,
Julie
My husband and I love this recipe and today I made it a 2nd time. It is good the first day and even better the next day. Tomorrow for dinner I will share this soup with friends. Through Ancestry, I have found a couple of Polish cousins who have done tremendous search for their Polish ancestors. Our Polish ancestors came here from SW Poland near Częstochowa, they were the first Polish settlers to homestead in Michigan in the thumb area in a little town called Parisville. My husband is 50% Polish and I am less, but now I embrace that part of my heritage. Thanks for sharing this recipe!
Trena Stephens
I used this recipe as a guide. Substituted Eckrich smoked sausage, leftover potatoes, veggie broth (has more developed flavor than chicken broth). Did not add caraway seed. (My least favorite herb/spice) Added a Bavarian spice blend instead. My sauerkraut loving father really liked it, my barely sauerkraut tolerating hubby ate a serving and would have another serving the next day. Thanks for a way to recycle leftovers in this trying time, as we self isolate near Houston Texas.
Igor
Thanks for sharing your recipe modifications, Trena. I'm sure they will be useful to others. Blessings and health to your family - I hope we will soon be able to put this unpleasant situation behind us.
Madeline
This turned out to be a hit with my family! Thank you!
R. Ledvina
This was an awesome recipe! Will be making this again✅