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Hearty Polish Sauerkraut Soup (Kapusniak) with Kielbasa

A spoonful of hot sauerkraut soup with thick slices of smoked sausage being lifted from a white bowl.
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Make a comforting, traditional Polish sauerkraut soup featuring smoked sausage and potatoes. This Kapusniak recipe is warming and perfect for cold weather.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Kielbasa sausage, sliced
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 pound potatoes, peeled and cubed
  • 3 cups sauerkraut, drained (reserve liquid)
  • 6 cups chicken or vegetable broth
  • 1 cup reserved sauerkraut liquid
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional, for creamy version)
  • Fresh dill for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced Kielbasa and cook until lightly browned, about 5 minutes. Remove the sausage and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 7 minutes.
  3. Add the cubed potatoes, drained sauerkraut, broth, reserved sauerkraut liquid, marjoram, and bay leaf to the pot.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the potatoes are tender.
  5. Return the cooked sausage to the pot. Simmer for another 5 minutes to heat through.
  6. Remove the bay leaf. Season the soup with salt and pepper.
  7. If making the creamy version, stir in the heavy cream now and heat gently without boiling.
  8. Ladle the soup into bowls and garnish with fresh dill before serving.

Notes

  • For a tangier soup, use more of the reserved sauerkraut liquid.
  • If you prefer a thicker soup, mash a few of the potatoes against the side of the pot before serving.
  • This soup freezes well for later use.

Nutrition

Find it online: https://tastytipster.com/sauerkraut-soup-recipe-kapusniak-kielbasa/