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Hearty Polish Kapusniak (Sauerkraut Soup) with Kielbasa

Close-up of a rich sauerkraut soup featuring chunks of smoked sausage, potatoes, and fresh parsley garnish.
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Make this traditional, tangy Polish Kapusniak. This one-pot soup combines sauerkraut, smoked sausage, and potatoes for a warming, satisfying meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound kielbasa or smoked sausage, sliced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1 pound potatoes, peeled and cubed
  • 1 quart chicken or vegetable broth
  • 1 (32 ounce) package sauerkraut, drained but reserve 1/2 cup liquid
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/2 cup heavy cream (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Remove the sausage and set it aside.
  2. Add the chopped onion and carrots to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the cubed potatoes, broth, drained sauerkraut, reserved sauerkraut liquid, marjoram, and bay leaf to the pot. Bring the mixture to a boil.
  4. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender.
  5. Return the cooked sausage to the pot. Stir well. Season with salt and pepper.
  6. If using, stir in the heavy cream during the last 5 minutes of cooking for a creamier texture. Remove the bay leaf before serving.

Notes

  • For a deeper flavor, brown the sausage well before removing it from the pot.
  • If you prefer a thicker soup, mash a few of the cooked potatoes against the side of the pot before serving.
  • Use good quality smoked sausage for the best flavor in this soup.

Nutrition

Find it online: https://tastytribune.com/sauerkraut-soup-kapusniak-recipe-kielbasa/