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Hearty Polish Sauerkraut Soup (Kapusniak)

Close-up of a rich bowl of sauerkraut soup loaded with potatoes, carrots, kielbasa, and crispy bacon.
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Make this traditional, comforting Kapusniak, a hearty Polish sauerkraut soup featuring tender pork and smoky kielbasa. It is a simple, flavorful one-pot meal perfect for cold weather.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 8 ounces smoked bacon, diced
  • 1 pound boneless pork shoulder, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound kielbasa or smoked sausage, sliced
  • 1 quart (4 cups) chicken or vegetable broth
  • 2 cups sauerkraut, drained and rinsed lightly (or use unrinsed for more tang)
  • 1 pound potatoes, peeled and diced
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1/4 cup heavy cream (optional, for a richer soup)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the pot.
  2. Add the cubed pork shoulder to the pot and brown on all sides. Remove the pork and set aside with the bacon.
  3. 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.
  4. Return the browned pork to the pot. Add the sliced kielbasa, broth, drained sauerkraut, diced potatoes, marjoram, bay leaf, and pepper.
  5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45 to 60 minutes, or until the pork is tender.
  6. Remove and discard the bay leaf. Stir in the heavy cream, if using. Heat through for 2 minutes but do not boil after adding cream.
  7. Taste the soup and add salt as needed.
  8. Ladle the soup into bowls, top with the reserved crispy bacon and fresh parsley. Serve hot.

Notes

  • For a vegetarian version, skip the pork and kielbasa, use vegetable broth, and add 1 can (15 ounces) of drained white beans during the last 20 minutes of simmering. This soup works well with a **keto meal plan delivery** if you omit the potatoes and use heavy cream.
  • If you prefer a very tangy soup, skip rinsing the sauerkraut. For a milder flavor, rinse it well under cold water before adding it.
  • This soup is excellent for **meal planning**; it tastes even better the next day.

Nutrition

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

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