Sauerkraut Soup Recipe (Kapustnyak)
User Reviews
5
Sauerkraut Soup Recipe (Kapustnyak)
Description
Sauerkraut Soup (Kapustnyak) combines chopped bacon sautéed until browned with sautéed celery and onion, building a flavorful base. Carrots, potatoes, quinoa (optional), chicken broth, and water simmer together to tenderize the vegetables. After the initial simmer, well-rinsed sauerkraut, white beans including their juice, and a bay leaf are added, cooking further until potatoes soften. Seasonings like salt, pepper, and Mrs. Dash seasoning balance the soup’s tangy, smoky profile.
The soup has a rich yet bright flavor from the sauerkraut’s acidity and bacon's savory notes, complemented by tender vegetables and creamy beans. It is traditionally served hot, often with fresh crusty bread to soak up the flavorful broth.
Ingredients
- 1 Tbsp olive oil
- 8 oz Bacon chopped
- 1 celery finely diced, stick
- 1 onion finely diced, medium
- 2 carrot thinly sliced, medium
- 3 medium 1 lb potatoes, peeled and sliced into 1/3" thick pieces
- 1/4 cup quinoa rinsed, optional
- 2-3 cups sauerkraut triple rinsed & drained (we use 3 cups or about 2 lbs)
- 8 cups chicken broth low sodium
- 2 cups water or to taste
- 1 White beans 15 oz can
- 1 bay leaf
- salt Pepper and Mrs. Dash seasoning, to taste
Instructions
- Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
- Add finely chopped celery and onion. Saute until softened and golden (5 min).
- Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
- Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.
User Reviews
Overall Rating
5
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