Polish Sauerkraut Soup (Kapusniak)😎

Polish Sauerkraut Soup (Kapusniak)😎


  • 1 pound (about 450g) sauerkraut, drained and rinsed
  • 1 onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • 1 celery stalk, diced
  • 1 leek, cleaned and sliced
  • 1/2 small head of cabbage, shredded
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 8 cups (about 2 liters) vegetable or chicken broth
  • 2 tablespoons tomato paste
  • 1 pound (about 450g) Polish kielbasa sausage, sliced
  • Salt and pepper to taste
  • Sour cream (optional, for serving)
  • Fresh dill, chopped (optional, for garnish)


  1. In a large pot, sauté the onions, carrots, celery, and leek in a bit of oil until softened.
  2. Add the minced garlic and sauté for another minute until fragrant.
  3. Stir in the sauerkraut, potatoes, cabbage, bay leaf, caraway seeds, marjoram, and thyme.
  4. Pour in the broth and add the tomato paste. Stir well to combine.
  5. Bring the soup to a boil, then reduce the heat to low and let it simmer until the vegetables are tender, about 20-25 minutes.
  6. In a separate pan, brown the sliced kielbasa sausage over medium heat until cooked through. Add the sausage to the soup.
  7. Season the soup with salt and pepper to taste. Keep in mind that the sauerkraut is already tangy, so you may not need much salt.
  8. Allow the soup to simmer for an additional 10-15 minutes to let the flavors meld.
  9. Remove the bay leaf before serving.
  10. Serve the Kapusniak hot, optionally garnished with a dollop of sour cream and a sprinkle of fresh dill.

Enjoy your delicious Polish Sauerkraut Soup! Adjust the seasoning and ingredients according to your taste preferences.