Sauerkraut Soup – Kapusniak
Hearty Polish sauerkraut soup with pork, kielbasa, potatoes, and dill. Make ahead, freeze, and adjust sourness to taste.
My family originated in Poland and settled in Milwaukee, and this is a family recipe for a hearty Polish soup. Although I now live in Nashville Tennessee, I make this soup on a cold winter day when I am craving Polish comfort food and it makes me think of home.
Submitted by: Susan Goodwin from Nashville, TN
Yield: 8 servings
- Traditional, filling soup built from sauerkraut, pork ribs, kielbasa, root vegetables, and beef stock.
- Brown the meat, simmer gently about 2 hours, then thicken with a flour-sauerkraut juice slurry and finish with dill and parsley.
- Reheats and freezes well; control sourness by rinsing sauerkraut or adding sugar and adjust salt at the end.
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Preparation Instructions:
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Frequently Asked Questions
Can I make this soup vegetarian?
Yes. Replace the pork and kielbasa with smoked mushrooms, tempeh, or smoked tofu and use vegetable stock. Add a splash of liquid smoke or smoked paprika for depth. Omit sauerkraut juice for the flour slurry or use water/vegetable stock instead.
What if I only have fresh cabbage and no sauerkraut?
Fresh cabbage can be used, but it lacks the tang. Add 2 to 3 tablespoons of white vinegar or lemon juice to mimic the sour note, or add some store-bought sauerkraut juice if available. Cook fresh cabbage until tender and taste for acidity before serving.
How do I control the soup's sourness?
To reduce sourness, rinse the sauerkraut briefly before adding it or use less sauerkraut juice in the slurry. To counter excess sourness, add a little sugar, extra potatoes, or a dollop of sour cream when serving.
Can I use a slow cooker or pressure cooker?
Yes. For a slow cooker brown the meat and vegetables, then transfer everything to the cooker and cook 6 to 8 hours on low. For a pressure cooker brown ingredients, seal and cook high pressure about 20 to 30 minutes, then natural release. Add the flour-sauerkraut juice slurry after cooking and simmer until thickened.
How should I store and reheat leftover kapusniak?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove over low heat; add a splash of stock or water if it is too thick. Thaw frozen portions overnight before reheating for best texture.
What cuts of meat work best?
Pork ribs give rich body and flavor. Good alternatives are ham hocks, smoked pork shoulder, or a bit of bacon for smokiness. Kielbasa adds a smoky, savory bite; you can swap for other smoked sausages if needed.
How do I thicken the soup if I run out of sauerkraut juice?
Make a slurry by mixing flour with a little cold stock or water instead of sauerkraut juice, then stir into the hot soup and simmer until thickened. You can also make a roux at the start or use a cornstarch slurry as an alternative.
How can I reduce the saltiness?
Use low-sodium beef stock and rinse the sauerkraut before adding it. Wait to add extra salt until the end of cooking so you can season after tasting.
Can I make this soup vegetarian?
Yes. Replace the pork and kielbasa with smoked mushrooms, tempeh, or smoked tofu and use vegetable stock. Add a splash of liquid smoke or smoked paprika for depth. Omit sauerkraut juice for the flour slurry or use water/vegetable stock instead.
What if I only have fresh cabbage and no sauerkraut?
Fresh cabbage can be used, but it lacks the tang. Add 2 to 3 tablespoons of white vinegar or lemon juice to mimic the sour note, or add some store-bought sauerkraut juice if available. Cook fresh cabbage until tender and taste for acidity before serving.
How do I control the soup's sourness?
To reduce sourness, rinse the sauerkraut briefly before adding it or use less sauerkraut juice in the slurry. To counter excess sourness, add a little sugar, extra potatoes, or a dollop of sour cream when serving.
Can I use a slow cooker or pressure cooker?
Yes. For a slow cooker brown the meat and vegetables, then transfer everything to the cooker and cook 6 to 8 hours on low. For a pressure cooker brown ingredients, seal and cook high pressure about 20 to 30 minutes, then natural release. Add the flour-sauerkraut juice slurry after cooking and simmer until thickened.
How should I store and reheat leftover kapusniak?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove over low heat; add a splash of stock or water if it is too thick. Thaw frozen portions overnight before reheating for best texture.
What cuts of meat work best?
Pork ribs give rich body and flavor. Good alternatives are ham hocks, smoked pork shoulder, or a bit of bacon for smokiness. Kielbasa adds a smoky, savory bite; you can swap for other smoked sausages if needed.
How do I thicken the soup if I run out of sauerkraut juice?
Make a slurry by mixing flour with a little cold stock or water instead of sauerkraut juice, then stir into the hot soup and simmer until thickened. You can also make a roux at the start or use a cornstarch slurry as an alternative.
How can I reduce the saltiness?
Use low-sodium beef stock and rinse the sauerkraut before adding it. Wait to add extra salt until the end of cooking so you can season after tasting.
This is my 2nd time making this! Delicious!
very good soup. I left out the flour in the end due to personal preference but it was really good and all enjoyed. I would make this again.
I left my recipe at home and it appears that she left out the 2tbspns of sugar which is mixed in with the sourkraut juice and flour. This makes a big difference.