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Sauerkraut Soup Recipe (Kapustnyak)

This sauerkraut soup is a most unusual and delicious soup. The sauerkraut gives it a lovely texture and zing and the bacon provides a subtle smokiness. It's hearty, filling and will warm your belly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 large bowls of soup
Course: Soup
Cuisine: Russian

Ingredients

  • 1 Tbsp olive oil
  • 8 oz Bacon chopped
  • 1 stick celery finely diced
  • 1 medium onion finely diced
  • 2 medium carrots thinly sliced
  • 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 low sodium chicken broth
  • 2 cups water or to taste
  • 1 15 oz can white beans (click to learn how to cook your own beans)
  • 1 bay leaf
  • salt Pepper and Mrs. Dash seasoning, to taste

Instructions

    Cup of Yum
  1. 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.
  2. Add finely chopped celery and onion. Saute until softened and golden (5 min).
  3. 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.
  4. 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.