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Hearty Kielbasa and Sauerkraut Soup (Easy Kapusniak Style)

A steaming white bowl filled with rich sauerkraut soup featuring chunks of potato and sliced smoked sausage.
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Make this hearty Kielbasa and Sauerkraut Soup for a comforting, flavorful meal. This recipe delivers the savory depth of traditional Polish Kapusniak using simple ingredients you find at your local supermarket.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 2 cups water
  • 1 (32 ounce) package sauerkraut, drained but reserve 1/2 cup of the liquid
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon caraway seeds
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional, for a creamy version)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced kielbasa and cook until lightly browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.
  3. Stir in the drained sauerkraut, chicken broth, water, reserved sauerkraut liquid, potatoes, marjoram, caraway seeds, and bay leaf.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
  5. Return the cooked kielbasa to the pot. Season the soup with salt and pepper.
  6. If you want a creamy sauerkraut soup, stir in the heavy cream during the last 5 minutes of simmering. Heat through but do not boil after adding cream.
  7. Remove the bay leaf before serving. Serve this comfort food soup hot with crusty bread.

Notes

  • For a vegetarian sauerkraut soup option, omit the kielbasa and use vegetable broth. Add one can of drained white beans during the last 10 minutes of cooking for extra heartiness.
  • If you prefer a tangier flavor, add more of the reserved sauerkraut liquid.
  • This soup works well in a slow cooker; cook on low for 6-8 hours after browning the sausage and sautéing the vegetables.

Nutrition

Find it online: https://yumdrizzle.com/sauerkraut-soup-recipe-easy-kapusniak/