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Hearty One-Pot Kapusniak: Authentic Polish Sauerkraut Soup

A close-up of a white bowl filled with hearty sauerkraut soup, topped with chunks of smoked sausage and a dollop of sour cream.
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Create this incredibly satisfying, one-pot Polish Sauerkraut Soup, Kapusniak, featuring smoky kielbasa and potatoes. This recipe delivers deep, warming flavor perfect for chilly evenings without taking hours of effort.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced into half-moons
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound pork shoulder, cut into 1-inch cubes (optional, for extra richness)
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 1 pound sauerkraut, drained and rinsed lightly (or use unrinsed for more tang)
  • 2 medium potatoes, peeled and diced
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon caraway seeds (optional)
  • Salt and black pepper to taste
  • Sour cream, for serving

Instructions

  1. If using pork shoulder, season the cubes lightly with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the kielbasa slices until lightly crisp, then remove and set aside. If using pork, brown the pork cubes in batches until seared on all sides, then remove and set aside with the sausage.
  2. Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Return the browned pork (if using) to the pot. Pour in the broth and water. Bring the mixture to a simmer.
  4. Add the drained sauerkraut, diced potatoes, bay leaf, marjoram, and caraway seeds (if using). Return the soup to a gentle simmer, cover, and cook for 20 minutes, or until the potatoes are tender.
  5. Stir in the reserved kielbasa slices. Continue to simmer uncovered for 5 to 10 minutes to allow the flavors to meld.
  6. Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. Remember that sauerkraut adds saltiness.
  7. Serve the hearty soup hot, topped with a dollop of sour cream for a creamy finish.

Notes

  • For a tangier soup, skip rinsing the sauerkraut. For a milder flavor, rinse it well before adding.
  • If you skip the pork shoulder, you still get a wonderful, flavorful soup using just the kielbasa.
  • This is a great one pot soup dinner that tastes even better the next day.

Nutrition

Find it online: https://tastethisplate.com/sauerkraut-soup-recipe-kapusniak-polish-comfort/