Description
Polish Sauerkraut Soup, known as Kapusniak, is a deeply comforting, rustic soup with a perfect balance of tangy sauerkraut, earthy vegetables, and warming spices. Simple, nourishing, and full of traditional flavor, this soup is a staple of Polish home cooking, especially during colder months.
Introduction
Kapusniak has been enjoyed for generations across Poland and Central Europe. Built on humble ingredients like sauerkraut, root vegetables, and aromatic spices, it delivers incredible depth without being heavy. This version is vegetarian, making it both hearty and wholesome while staying true to the soul of the classic dish.
Why You’ll Love This Recipe
Rich, comforting flavor with minimal ingredients
Naturally hearty and filling
Budget-friendly and easy to make
Perfect for meal prep and reheats beautifully
Authentic Eastern European taste
Ingredients
2 tablespoons sunflower oil
1 large onion, diced
1 medium leek, white and light green parts only, finely sliced
1 medium carrot, diced
1 medium parsnip, diced
2 large garlic cloves, finely chopped
½ teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon allspice
6–8 juniper berries
2–3 bay leaves
400 g (1 lb) sauerkraut, drained
3 potatoes, peeled and cut into 1-inch cubes (about 500 g)
1.5 litres (6 cups) vegetable stock
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Sauté the Base
Heat the sunflower oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and sauté for 2–3 minutes until softened and translucent.
Add the Vegetables
Stir in the leek, carrot, and parsnip. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften and develop flavor.
Bloom the Spices
Add the garlic, caraway seeds, marjoram, allspice, juniper berries, and bay leaves. Cook for 1–2 minutes, stirring gently until fragrant.
Incorporate Sauerkraut
Add the drained sauerkraut and cook for another 1–2 minutes. Pour in one ladle of vegetable stock and simmer gently for 10 minutes to allow the flavors to meld.
Simmer the Soup
Add the potatoes and the remaining stock. Reduce heat to low and simmer for about 25 minutes, or until the potatoes are fork-tender.
Season and Serve
Season with salt and freshly ground pepper to taste. Remove bay leaves before serving.
Tips for Best Results
If your sauerkraut is very sour, rinse it lightly before adding
Lightly crush the juniper berries to release more aroma
The soup tastes even better the next day as flavors deepen
Variations
Add mushrooms for extra umami
Include smoked paprika for a subtle smoky note
Add white beans for additional protein
Use homemade vegetable stock for richer flavor
Storage Tips
Refrigerate in an airtight container for up to 4 days
Freeze for up to 2 months
Reheat gently on the stove over low heat
Serving Suggestions
Serve hot with rye bread or crusty sourdough
Top with fresh dill or parsley
Pair with a simple green salad for a complete meal
FAQs
Can I make this soup vegan?
Yes, this recipe is naturally vegan when using vegetable stock.
Can I add meat?
Traditional versions often include smoked sausage or pork ribs. Add them during the vegetable sauté stage if desired.
Does it freeze well?
Yes, Kapusniak freezes very well and keeps its flavor.
Conclusion
Polish Sauerkraut Soup is a timeless, comforting dish that proves simple ingredients can create unforgettable flavor. Tangy, warming, and deeply satisfying, this soup is perfect for cozy dinners and will quickly become a favorite in your kitchen.