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Hearty Polish Sauerkraut Soup (Kapusniak)

Close-up of a bowl of rich sauerkraut soup featuring chunks of sausage and topped with fresh parsley.
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Warm up with this authentic and tangy Polish Sauerkraut Soup, Kapusniak! This recipe is packed with savory sausage, tender potatoes, and rich broth, making it the ultimate comfort food for cold weather.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Kielbasa or smoked sausage, sliced
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 pound potatoes, peeled and cubed
  • 1 (32 ounce) package sauerkraut, drained and rinsed slightly
  • 6 cups chicken or vegetable broth
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • 1/2 teaspoon caraway seeds (optional)
  • Salt and black pepper to taste
  • 1/2 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 sliced sausage and cook until lightly browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables soften, about 8 minutes.
  3. Stir in the cubed potatoes, drained sauerkraut, broth, marjoram, bay leaf, and caraway seeds if you are using them. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender.
  5. Return the cooked sausage to the pot. Season generously with salt and pepper. Simmer for another 5 minutes to heat through.
  6. If you prefer a creamier soup, stir in the heavy cream during the last 5 minutes of cooking. Do not let the soup boil after adding cream.
  7. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley. This soup pairs wonderfully with a good meal planning strategy to keep your weeknights simple.

Notes

  • For an even deeper flavor, you can brown a few slices of bacon before cooking the sausage and use the rendered fat for sautéing the vegetables.
  • If you want to try a different approach to meal prep, look into the best meal delivery services for inspiration.
  • This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://kitchenuser.net/sauerkraut-soup-hearty-polish-kapusniak-recipe/