Polish Sauerkraut Soup (Kapusniak): A Hearty Taste of Tradition

If you’ve ever had the pleasure of enjoying a steaming bowl of sauerkraut soup, then you know just how comforting and flavorful Polish Kapusniak can be. This traditional soup is a staple of Polish cuisine, known for its tangy, rich flavor and heartwarming qualities. Made with sauerkraut, pork, and a medley of vegetables, Kapusniak is perfect for chilly days, offering a balance of sour, savory, and smoky flavors that can’t be beat. In Poland, Kapusniak has been enjoyed for centuries, often made as a way to use up leftovers, like the bones from a roast or sausages. But regardless of its humble beginnings, it’s evolved into a beloved dish with a unique and satisfying taste that reflects Poland’s rich culinary traditions. Ready to dive into a bowl of Kapusniak? Here’s everything you need to know about making this iconic Polish sauerkraut soup, along with some helpful tips to make your version even more delicious.

Why You’ll Love Polish Sauerkraut Soup (Kapusniak)

Here’s why Polish Sauerkraut Soup is such a comfort food classic:

Tangy & Savory Flavor: The main ingredient, sauerkraut, gives this soup its signature tang, which is wonderfully complemented by the richness of the broth and the smoky notes from the pork.
Hearty and Filling: Packed with protein, vegetables, and fiber from the sauerkraut, Kapusniak is a complete meal in itself, making it perfect for those colder months when you want something hearty and warming.
Simple, Yet Flavorful: Despite being made with just a few basic ingredients, this soup is brimming with layers of flavor. The combination of sour, salty, and savory ingredients creates a satisfying balance that’s hard to resist.
Versatile: Like many traditional soups, Kapusniak can be adapted to suit different tastes. You can switch up the types of meats, add more vegetables, or adjust the seasoning to make it your own.

Ingredients for Polish Sauerkraut Soup (Kapusniak)

Main Ingredients:

1 pound pork shoulder or pork ribs (or a mix of both)
1 tablespoon olive oil (for browning the meat)
1 large onion, chopped
2 cloves garlic, minced
4 cups sauerkraut, drained and rinsed (or use fresh if you prefer a less sour version)
3 medium potatoes, peeled and cubed
1 large carrot, peeled and sliced
1 bay leaf
1 teaspoon dried marjoram (optional, but adds a lovely fragrance)
6 cups water or low-sodium chicken broth
1 tablespoon apple cider vinegar (to balance the flavors)
Salt and pepper to taste
Fresh dill or parsley for garnish (optional)

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Optional Add-ins:

2 smoked sausages (such as kielbasa or Polish sausage), sliced (for extra smokiness)
1 tablespoon tomato paste (for added depth of flavor)
A few whole peppercorns for added spice

How to Make Polish Sauerkraut Soup (Kapusniak)

Step 1: Brown the Pork

In a large soup pot, heat the olive oil over medium-high heat. Add the pork shoulder (or pork ribs) and brown the meat on all sides. This step enhances the flavor of the pork and helps create a rich base for the soup. It should take about 6-8 minutes to get a nice golden-brown sear. Once browned, remove the pork from the pot and set it aside. If there’s excess fat in the pot, drain some of it off, leaving about 1 tablespoon of fat for sautéing the vegetables.

Step 2: Sauté the Aromatics

In the same pot, add the chopped onion and cook over medium heat for 3-4 minutes, until softened. Add the garlic and sauté for another minute until fragrant. These aromatics will provide the flavor foundation for the soup.

Step 3: Add the Sauerkraut and Vegetables

Add the sauerkraut to the pot and cook for a few minutes, allowing it to slightly caramelize and deepen in flavor. Stir in the carrot, potatoes, and bay leaf, making sure everything is well mixed. If you’re using tomato paste, add it at this point for an added layer of richness and color.

Step 4: Add the Liquid

Return the browned pork to the pot and pour in the water or broth. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for 1-1.5 hours, or until the pork is tender and the flavors have melded together. During this time, the pork will become so tender that it may start to fall off the bone. If you’re adding smoked sausage, throw it in about 30 minutes before the soup is done. This will give the sausage time to infuse the soup with its smoky flavor.

Step 5: Season to Taste

Once the pork is tender, taste the soup and add salt and pepper to your liking. Add a tablespoon of apple cider vinegar to balance out the tanginess from the sauerkraut and brighten up the flavor. You can also add a pinch of marjoram for a herbal note that complements the other ingredients.

Step 6: Serve and Garnish

Remove the pork from the pot and, if using pork shoulder, shred the meat into bite-sized pieces. Return the shredded pork to the soup and discard any bones. Ladle the soup into bowls, and garnish with fresh dill or parsley for a pop of color and freshness. Serve the soup hot with crusty bread or a slice of rye bread for dipping, and enjoy the comforting, savory goodness of this traditional Polish dish.

Tips for the Best Kapusniak

Adjust the Sauerkraut: If you prefer a less tangy soup, rinse the sauerkraut thoroughly before adding it to the pot. If you like it extra sour, keep the sauerkraut as-is or use a mix of sauerkraut and fresh cabbage for a milder taste.
Make It Ahead: Kapusniak is one of those soups that gets better the longer it sits. If you have time, make it a day in advance to allow the flavors to deepen. Simply reheat it before serving.
Smoked Meats: The addition of smoked sausage, such as kielbasa, adds an extra layer of flavor and a hint of smokiness that’s traditional to this soup. If you can’t find smoked sausage, a regular sausage will work just fine, though the flavor won’t be quite as robust.
Vegetable Variations: While potatoes and carrots are classic choices, feel free to experiment with other root vegetables like parsnips or celery root. These will add different textures and flavors to the soup.
Vinegar Balance: Sauerkraut can vary in sourness depending on its age and type, so adjust the amount of apple cider vinegar based on how tangy you want the soup. Start with a tablespoon and add more if you prefer a sharper flavor.

Why Polish Sauerkraut Soup (Kapusniak) is a Comforting Classic

There’s a reason why Kapusniak has stood the test of time in Polish cuisine—it’s the perfect blend of sour, savory, and smoky flavors that will leave you feeling satisfied and nourished. The combination of tender pork, hearty vegetables, and the sharp tang of sauerkraut makes this soup both flavorful and filling, while the slow-simmering process allows all of the ingredients to meld into a deeply comforting dish. Kapusniak is also a versatile recipe that can be made with different meats or vegetables depending on what you have on hand, making it ideal for whatever your pantry has to offer. Whether served as a main course or as a starter to a larger meal, this soup brings a taste of Polish tradition into your home, offering warmth and comfort with every spoonful.

Final Thoughts

If you’ve never tried Polish Sauerkraut Soup (Kapusniak) before, now is the perfect time to give it a go. Its rich history, satisfying flavors, and easy-to-follow recipe make it a standout comfort food that’s perfect for colder weather or any time you crave a hearty, soul-warming dish. So, the next time you’re looking for something cozy and delicious, grab your slow cooker or a big pot, and get ready to enjoy the flavors of Poland in your own kitchen. With its perfect balance of tangy, savory, and smoky flavors, Kapusniak is sure to become a new favorite at your table. Enjoy!

Pages: 12