Traditional Polish Kapusniak Soup Recipe (Sauerkraut Soup)
Kapusniak is a hearty, nutritious Polish soup made with sauerkraut (fermented cabbage), potatoes, carrots, and onions. It is the heartiest soup you have ever tried. If you like all things sauerkraut, this hot soup should be on your list!
Polish Sauerkraut Soup- Kapusniak
For me, the bowl of this heart soup is deeply comforting, especially as fall knocks on the door and colder evenings arrive, when you find yourself craving something warm and tangy. Kapusiniak soup, or Polish sauerkraut soup, is one of the characteristic Polish soups, a staple in the colder months, and the soup that Poles love!. It’ss the perfect blend of tangy sauerkraut, savory meats, and root vegetables, making it one of those heartiest soups that Eastern Europeans, especially Poles, turn to during the winter months. And for me, making kapusniak always brings back fond memories of my childhood in Poland.
A Childhood Full of Sauerkraut and Soups
As a child, my family and I would prepare homemade sauerkraut every year as summer turned to fall. It was a big family event. Making our own sauerkraut was one of my favorite things because everyone would participate. We’d gather with family, friends, and neighbors to chop fresh cabbage into smaller pieces, pack it into large barrels or jars, and sprinkle it generously with salt and caraway seeds. The process was labor-intensive, but for us kids, it was pure fun! The best part? Stomping on the cabbage in the barrels (like you have seen in the movies) was not just allowed but encouraged! It was the best way to press the juices out of the cabbage and begin fermentation, giving us that perfect tangy flavor.
Once the fermented cabbage was ready, it became a popular ingredient in various Polish dishes, and kapusniak was always the star of the show. My grandmother had the ultimate family recipe she passed down, and I still make it the same way today. It’s a traditional recipe that brings back all those memories of us kids running around with cabbage leaves in hand, waiting to taste the soup the next day after it had simmered for hours.
What is Kapusniak- Polish Sauerkraut Soup
Kapusniak is a traditional Polish soup that has been enjoyed for centuries. Its name comes from the Polish word for sauerkraut, “”kapusta kiszona.””
Sauerkraut is a crucial component of this soup, giving the dish its distinctive tangy flavor. The process of making sauerkraut involves fermenting cabbage in salt water, resulting in a sour taste that adds complexity and depth to the soup. The sauerkraut used in kapusniak is typically cooked with meat and other vegetables, such as carrots and onions, to create a rich and savory broth. Still, it can also be made vegetarian or vegan.
In Poland, kapusniak is served during the winter months. It is a popular soup in many Eastern European countries, including Russia, Ukraine, and Lithuania, where it is known as kapustnyak. Eastern Europeans love this sour soup!
Cabbage, the Polish love affair!
Cabbage – kapusta is one of the most popular vegetables in Polish cuisine. Poles use it for soups, stews, salads, sauerkraut, golabki, hunter stew, pierogi and more. Sauerkraut is a fermented cabbage that has a lot of fantastic health properties, such as:
- Improves digestion: Sauerkraut is a rich source of probiotics, live bacteria that help improve digestion and maintain a healthy balance of gut bacteria. These probiotics can help to alleviate digestive issues such as bloating, gas, and constipation.
- Boosts immunity: Sauerkraut is also rich in vitamin C, which is a powerful antioxidant that can help to boost the immune system and protect against illness and disease. Vitamin C also helps to support the body’s natural healing processes.
- Lowers inflammation: Sauerkraut contains compounds called isothiocyanates that have been shown to have anti-inflammatory effects. This can help reduce the risk of chronic inflammation, which is associated with various health problems, including heart disease, arthritis, and cancer.
- Supports heart health: Sauerkraut is a good source of fiber, which can help to lower cholesterol levels and reduce the risk of heart disease. The probiotics in sauerkraut may also help to lower blood pressure and reduce the risk of heart attack and stroke.
- May help with weight loss: Sauerkraut is low in calories and high in fiber, which can help to promote feelings of fullness and reduce appetite. This can be helpful for people who are trying to lose weight or maintain a healthy weight.
- May improve mental health: The probiotics in sauerkraut may also support cognitive health, as research shows that gut health is closely linked to it. Some studies have suggested that probiotics may help to alleviate symptoms of depression and anxiety.
Do I have to say more about inviting you to make kapusniak?
Ingredients Used in Kapusniak
The main ingredients in this Polish cabbage soup are potatoes and sauerkraut, which is readily available in most grocery stores. The sauerkraut is usually rinsed before being added to the soup to reduce the sourness. Other ingredients that are commonly used in kapusniak include:
- Meat: Kapusniak can be made with different types of meat, including pork ribs, ham hocks, ham bone, beef, chicken, or Polish sausage. The meat is usually browned in a skillet before being added to the soup, making a perfect meaty broth. You can also use chicken stock or vegetable stock for vegetarians.
- Vegetables: Kapusniak is often made with a variety of vegetables, including onion, carrots, celery root, parsley root, and potatoes. These vegetables add flavor and nutrition to the soup.
- Spices: Kapusniak is typically seasoned with bay leaves, caraway seeds, peppercorns, allspice, marjoram, juniper berries, and garlic. These spices give the soup a rich and savory flavor.
- Polish sauerkraut: Yes, the homemade ones are the best!
- Sauercream: To top it off!
Some variations of kapusniak may include other ingredients such as mushrooms, beans, or barley. The recipe can be adjusted to personal taste and dietary restrictions.
How to Make Polish Sauerkraut Soup – Kapusniak
This Polish kapusniak – sauerkraut soup recipe is a simple soup but requires time and patience. The soup can be made on the stovetop or in a slow cooker, and the recipe can be adjusted based on personal preference. Here I’m sharing my family recipe for Polish sauerkraut soup.
This Polish winter soup tastes best when simmered for hours and even better the next day, when it has soaked up all the flavor! So, we Poles always make big batches of it and eat it throughout the week and during those lazy weekends in colder months.
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- Rinse the sauerkraut in a colander and set it aside. (optional- I like it sour, so I don’t rinse it, and I add the juice from the kraut as well)
- Heat olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the meat and cook until browned on all sides. Remove the meat from the pot and set it aside. Skip the meat if you want to make it vegetarian.
- Add the onion and carrots to the large soup pot and cook until soft and translucent.
- Add the garlic, bay leaves, peppercorns, juniper berries, caraway seeds, and allspice to the pot and stir for about 3 minutes.
- Add diced potatoes and cook for 45 minutes.
- Add the sauerkraut and the juice to the pot and turn off the heat. Mix the sauerkraut in.
- Dice the bacon, place smoked bacon in a pan on medium heat and wait until the bacon fat melts and the bacon turns brown (about 10 minutes).
- Slice or chop the sausage and fry it in the frying pan.
- Remove the bay leaves from the soup pot, and season the soup with salt and pepper to taste.
If you like your soup thicker, you might make a half-and-half slurry.
Tips For Making The Best Kapusniak
- This soup is gluten-free! If you use sausage, just make sure that it is gluten-free!
- Buy the sauerkraut in a Polish deli or buy one from the company called “”Bubbies”” by fat THE BEST SAUERKRAUT on the market. Trust me on this one, or better yet, use homemade sauerkraut.
- You can thicken the soup using a gluten-free flour roux or half-and-half slurry with arrowroot.
- If you want it tangier, you can also add a little sour cream or sauerkraut juice.
- For the vegan option, use cashew cream and add more sauerkraut juice.
- Serve with sourdough, rye, or gluten-free bread.
Different Variations:
- Vegetarian or Vegan kapusniak: omit the meat and the chicken broth and use vegetable stock instead of water.
- Mushroom kapusniak: add sliced mushrooms to the pot along with the sauerkraut.
- Barley kapusniak: add 1 cup of barley to the pot along with the sauerkraut and water, and simmer until the barley is cooked through.
How to Store Kapusniak?
Kapusniak can be refrigerated for up to 5 days or frozen for up to 3 months.
Serving Your Kapusniak
Traditionally, kapusniak is served piping hot with a generous dollop of sour cream and a slice of rye bread, or with gluten-free sourdough. The sour taste of the sauerkraut, balanced by the richness of the pork and the earthiness of the vegetables, makes this one of the most comforting winter meals. It’s also common to sprinkle fresh dill or parsley on top, adding brightness to the dish.
If there’s any soup left, it’s even better the next day. The flavors continue to deepen as it sits, making it the perfect winter soup to enjoy for days.
For me, kapusniak isn’t just a delicious soup, it’s a reminder of my Polish heritage, of those long hours in the kitchen with family, and of the tradition of making sauerkraut from scratch. Nothing beats the warmth and comfort of this traditional Polish soup on a cold day. Whether it’s your first time making it or you’re continuing a family tradition like mine, I hope this kapusniak recipe brings the same joy and warmth to your home as it does to mine.
It is important to note that sauerkraut is high in sodium, so it should be consumed in moderation, especially by people who are sensitive to salt or have high blood pressure. Additionally, people with certain medical conditions or who are taking certain medications should speak with their doctor before adding sauerkraut to their diet.
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Traditional Polish Kapusniak Soup Recipe (Sauerkraut Soup)
Ingredients
- 1 lbs Carrots Diced
- 1 Parsnip Diced
- 1 Onion Diced
- 3 lbs Potatoes Diced
- 1 lbs Pork ribs
- 64 oz Bone broth or veggie or chicken broth
- 1/2 lbs Smoked Polish Sausage Small dice
- 4 strips Smoked bacon Diced
- 2 tbsp Olive oil
- 33 oz Sauerkraut From Bubbies company – 1 jar, or another company.
- 2 tbsp Onion granules
- 2 tbsp Basil
- 2 tbsp Marjoram
- 2 tbsp Garlic powder
- 6 Juniper berries whole
- Black pepper To taste
Instructions
- Rinse the sauerkraut in a colander and set it aside. (optional- I like it sour, so I don't rinse it, and I add the juice from the kraut as well)2. Heat olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the meat and cook until browned on all sides. Remove the meat from the pot and set it aside.3. Add the onion to the large soup pot and cook until soft and translucent.4. Add the garlic, bay leaves, peppercorns, juniper berries, caraway seeds, and allspice to the pot and stir for about one minute.5. Add diced potatoes and carrots and cook for 45 minutes.6. Add the sauerkraut and the juice to the pot and turn off the heat. Mix the sauerkraut in. 7. Dice the bacon, place the smoked bacon in a pan over medium heat, and wait until the bacon fat melts. The bacon turns brown (about 10 minutes).8. Slice or chop the sausage and fry it in the frying pan.9. Remove the bay leaves from the soup pot, and season the soup with salt and pepper to taste.If you like your soup thicker, you might make a half-and-half or water slurry. (An arrowroot slurry is a mixture of arrowroot powder and water that is often used as a thickening agent in cooking. Here's how you can make it:10. Add the arrowroot slurry to your recipe as a thickening agent. Be sure to stir it into your recipe well, and allow it to cook for a few minutes to thicken properly.) 2 tablespoons arrowroot powder 2 tablespoons half and half or water In a small bowl, mix together the arrowroot powder and cold half and half). Use a spoon or whisk to stir the mixture until it forms a smooth, thick paste. Gluten-free roux: roux:1/4 cup gluten-free flour, 1/4 cup fat (butter, olive oil).Melt the fat in a saucepan over medium heat. Add the flour or starch and whisk continuously until it forms a smooth paste. Continue cooking the roux, constantly stirring, until it turns a light golden brown color. Remove the roux from the heat and use it immediately to thicken your recipe. Note that gluten-free flours may have different thickening properties than wheat flour, so you may need to adjust the amount of roux you use depending on the recipe.11. Serve the kapusniak hot, with a dollop of sour cream on top, sausage and bacon if desired.
Notes
- Vegetarian or Vegan kapusniak: omit the meat and the chicken broth and use vegetable stock instead of water.
- Mushroom kapusniak: add sliced mushrooms to the pot along with the sauerkraut.
- Barley kapusniak: add 1 cup of barley to the pot along with the sauerkraut and water, and simmer until the barley is cooked through.
Nutrition
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