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5.0 from 3 votes

Authentic Polish Sauerkraut Soup Recipe (Kapusniak)

If you’re looking for a soup this fall or winter that’s comforting, filling, and slightly tangy, then give this Polish sauerkraut soup a try. Traditionally known as Kapusniak, it’s a tasty combination of tender pork ribs simmered in a rich broth, combined with the tangy sauerkraut and hearty potatoes.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 4
Calories: 441 kcal
Course: Soup
Cuisine: Polish

Ingredients

  • 6 c water
  • 1 lb pork ribs
  • 2 tablespoon avocado oil
  • 1 medium onion minced
  • 1 medium carrot grated on large holes of box grater
  • 3 medium potatoes cubed
  • 1 bay leaf
  • 2 c sauerkraut with its juices
  • ¼ teaspoon cumin
  • ½ teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • salt, pepper
  • sour cream optional for serving

Instructions

    Cup of Yum
  1. Add water to a large cooking pot along with the pork ribs and cook for 1 hour.
  2. Remove meat to a plate and shred it using two forks. Strain the broth through a fine mesh sieve.
  3. Meanwhile, heat oil in a medium skillet and over medium heat. Add onion and cook, stirring frequently, for 5-7 minutes until translucent.
  4. Stir in carrot and cook for five more minutes.
  5. In a pot with strained broth, add potatoes, bay leaf, and sauerkraut and cook for 15 minutes.
  6. Stir in shredded meat, cumin, Italian seasoning, smoked paprika, and sauteed onion and carrot, and cook for another 5 minutes or until the potatoes are soft.
  7. Remove Sauerkraut Soup from the heat. Ladle it into the bowls, top with sour cream if desired, and serve immediately.

Notes

  • Pork: For a different meat option, substitute the pork ribs with chicken. Boil the chicken in the pot until it reaches full tenderness, then shred it in the same way as the pork. This variation gives a lighter taste to the soup, perfect for those who prefer chicken over pork.
  • Take Time to Saute the Veggies: Don't rush the process of sautéing the onion and carrot. Cooking them slowly until they're soft and golden enhances their flavor, which adds depth to your soup.
  • Go for a Meaty Twist: If you're a fan of meat, try adding some Polish sausage or bacon to the soup. These ingredients will add a smoky flavor and extra protein. Simply dice the bacon or sausage and add it to the sautéed onion and carrot.
  • Sour Cream: Adding sour cream is an optional step; however, if you're a fan of creamy soups, serve your kapusniak with a dollop of sour cream. It adds a creamy texture and a slight tang that blends beautifully with the other ingredients.
  • Refrigerating: Transfer the soup into an airtight container. It can be stored in the refrigerator for up to four days. Before serving, give it a good stir to mix all the ingredients evenly
  • Freezing: Make sure the soup is completely cooled before transferring it to freezer-safe containers or bags. It can be kept in the freezer for up to three months.
  • Thawing and Reheating: To thaw the soup, move it to the refrigerator and let it thaw overnight. Once it is thawed, it can be reheated in a pot on the stove over medium heat. Stir frequently, and add a bit of water or chicken broth if needed.

Nutrition Information

Calories 441kcal (22%) Carbohydrates 36g (12%) Protein 17g (34%) Fat 26g (40%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 64mg (21%) Sodium 571mg (24%) Potassium 1079mg (31%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 2693IU (54%) Vitamin C 23mg (26%) Calcium 82mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 441

% Daily Value*

Calories 441kcal 22%
Carbohydrates 36g 12%
Protein 17g 34%
Fat 26g 40%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 12g 60%
Trans Fat 0.2g 10%
Cholesterol 64mg 21%
Sodium 571mg 24%
Potassium 1079mg 23%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 2693IU 54%
Vitamin C 23mg 26%
Calcium 82mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.