Sauerkraut Soup (Kapuśniak)Beginner
Main dishPolishPorkSoups

Sauerkraut Soup (Kapuśniak)

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Sauerkraut soup is a hearty soup made with fermented cabbage, vegetables, potatoes, and meat or sausage cooked in broth. The soup has a distinct sour flavor balanced by vegetables and spices and is commonly served hot as a filling main soup.

By Karel R.
Total1 hr 10 mins
Prep20 mins
Cook50 mins
Servings6
DifficultyBeginner

Preparation

7 steps · tap a step to mark it done

  1. Prepare the sauerkraut

  2. If the sauerkraut is very sour, rinse it briefly in cold water and squeeze lightly. Taste first — lightly sour cabbage usually does not need rinsing.

  3. Cooking

  4. Place pork ribs or pork shoulder in a pot. Add water or broth, bay leaf, and allspice. Bring to a boil, then simmer gently for about 30 minutes until the meat softens. Skim foam from the surface for a clearer soup.

  5. Add carrots, parsley root, and diced potatoes to the pot. Cook for 10 minutes.

  6. Add the sauerkraut to the soup and continue cooking for another 15-20 minutes, until all vegetables are tender.

  7. In a small pan, heat oil or lard. Add chopped onion and cook until golden. You can cook the same way sliced smoked sausage or bacon, if using. Add the onion (and sausage/bacon) to the soup. This step adds depth of flavor but should not overpower the soup.

  8. Season with salt and black pepper to taste. Add marjoram if using. Simmer for 5 more minutes.

  9. Serving

  10. Remove bay leaf and allspice before serving. Serve hot. ENJOY!

Cook’s note

The soup tastes better the next day after flavors develop.
Adjust sourness using reserved sauerkraut juice if needed.
Smoked sausage or bacon can be added for a stronger flavor.
Serve with bread.

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