A Hearty, Smoky Soup Rooted in Tradition
This Polish Sauerkraut Soup (Kapusniak) is a rustic, comforting dish that layers smoked pork, sauerkraut, root vegetables, and warming herbs into a deeply savory broth. With origins in rural Polish kitchens, this soup was traditionally made to sustain families through cold winters, using whatever smoked meats and fermented cabbage were available. Today, it remains a beloved staple—rich, satisfying, and perfect for cozy dinners or soul-warming lunches.
A one-pot meal that’s steeped in history and flavor!
Why You’ll Love This Recipe:
- 🍲 One-Pot Wonder: No complicated steps—just layer, simmer, and serve.
- 🧄 Smoky Depth: Smoked pork or kielbasa infuses the broth with bold richness.
- 🥕 Vegetable Heartiness: Carrots, celery, and potato add body and earthy sweetness.
- 🍞 Perfect with Bread: Ideal for soaking up the broth—pair with rye for authenticity.
- ⏱️ Make-Ahead Magic: Tastes even better the next day—flavors deepen with time.
Ingredients (Serves 6–8):
For the Soup:
- 1 lb (450g) smoked pork (kielbasa, ribs, or bacon – or use vegan sausage for plant-based version)
- 1 large onion , chopped (or shallots for milder sweetness)
- 2 cloves garlic , minced (or ½ tsp garlic powder)
- 3 large carrots , sliced (or chopped parsnips for extra sweetness)
- 2 stalks celery , sliced (adds brightness and crunch)
- 1 medium potato , peeled and diced (or sweet potato for variation)
- 4 cups sauerkraut , drained and roughly chopped (store-bought or homemade)
- 6 cups chicken or vegetable broth (or reserved meat-cooking liquid)
- 2 bay leaves (for herbal depth)
- 1 tsp caraway seeds (optional – classic Polish flavor)
- 1 tsp dried marjoram (or thyme for substitution)
- Salt and black pepper , to taste
- 1 tbsp vegetable oil or lard (for sautéing)
For Garnish:
- Fresh parsley , chopped (or dill for extra freshness)
- Optional: Sour cream, mustard, or crusty bread
Instructions:
Step 1: Simmer the Smoked Meat
Place smoked pork in a large pot and cover with water. Bring to a boil, then reduce to a gentle simmer for 30 minutes to extract smoky flavor into the broth.
Remove meat and let cool slightly. Chop into bite-sized pieces and set aside. Reserve the cooking liquid and add to the broth later.
Step 2: Sauté the Aromatics
In a separate pot over medium heat , warm oil or lard .
Add chopped onion and cook for 5 minutes until translucent and soft.
Stir in minced garlic and cook 1–2 minutes longer until fragrant.
Step 3: Add Vegetables
Toss in carrots, celery, and potatoes , stirring to coat in the aromatics.
Cook for 5 minutes , allowing flavors to develop before adding wet ingredients.
Step 4: Build the Soup Base
Add chopped sauerkraut to the pot.
Pour in broth or reserved meat-cooking liquid , bringing the mixture to a boil.
Step 5: Season & Simmer
Stir in:
- Bay leaves
- Caraway seeds (if using)
- Dried marjoram
Return chopped smoked meat to the pot and season with salt and pepper .
Bring to a simmer, then cover and cook for 45–60 minutes , stirring occasionally, until vegetables are fork-tender and the broth is richly infused.
Step 6: Serve Warm & Hearty
Ladle hot soup into bowls and top with fresh parsley .
Serve with:
- Rye bread or crusty sourdough
- A dollop of sour cream
- Or a side of mustard for dipping
Each bite brings together:
- Smoky, tender meat pockets
- Tangy, fermented sauerkraut richness
- Sweet, earthy root vegetable depth
- And that classic herb-infused finish
Tips for Success:
- 🥣 Balance the Sourness: If sauerkraut is overly acidic, rinse lightly under cold water before adding.
- 🧈 Lard Hack: For deeper flavor, sauté veggies in smoked pork fat instead of oil.
- 🍷 Add Wine or Vinegar: A splash of white wine or apple cider vinegar brightens the broth.
- 🥟 Thicken the Soup: Stir in a spoonful of sour cream or a bit of flour-water slurry if desired.
- ❄️ Make Ahead Magic: This soup improves in flavor overnight—store in the fridge for up to 4 days.
Serving Suggestions:
- Perfect with a dollop of crème fraîche or yogurt for creamy contrast.
- Great with roasted meats, dumplings, or pierogi for a full Polish spread.
- Ideal with a cold drink like kvass, beer, or lemon water .
Nutritional Information (per serving, makes 6 – approximate):
(With smoked kielbasa and regular sauerkraut – per bowl)
- Calories: ~250 kcal
- Protein: ~12g
- Carbohydrates: ~20g
- Fat: ~12g
- Fiber: ~3g
- Sugar: ~6g
This Polish Sauerkraut Soup proves that simplicity can still be deeply satisfying. With its smoky broth, tender vegetables, and bold sauerkraut tang—it’s a must-cook for lovers of hearty, traditional comfort dishes.
