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Hearty Polish Kapusniak Soup with Smoked Sausage and Potatoes

A close-up of a steaming bowl of sauerkraut soup featuring slices of smoked sausage, potatoes, and carrots.
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Make this traditional Polish Kapusniak, a hearty sauerkraut soup featuring smoked sausage and potatoes, perfect for cold weather.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked Polish sausage (Kielbasa), sliced
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 2 cups water
  • 1 pound potatoes, peeled and cubed
  • 1 (16 ounce) jar sauerkraut, drained and rinsed lightly
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon caraway seeds
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup heavy cream (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
  2. Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 7 minutes.
  3. Pour in the chicken broth and water. Add the cubed potatoes, drained sauerkraut, marjoram, caraway seeds, and bay leaf.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
  5. Return the cooked sausage to the pot. Season with salt and pepper.
  6. If using, stir in the heavy cream during the last 5 minutes of cooking for a richer texture. Remove the bay leaf before serving.

Notes

  • Rinsing the sauerkraut reduces the overall sourness; skip this step if you prefer a very tangy soup.
  • For a vegetarian version, omit the sausage and use vegetable broth, adding smoked paprika for depth.
  • This soup tastes better the next day after the flavors have fully developed.

Nutrition

Find it online: https://magazinemeal.com/sauerkraut-soup-recipe-hearty-polish-kapusniak/