This Sauerkraut Vegetable Kapuśniak Soup is one of the heartiest soups I know. Sharp, peppery and warming, it is a great recipe to make during winter months. It is one of the most popular soups in Poland, where cabbage, whether fresh or fermented (i.e. sauerkraut), is inexpensive, available year round and valued for its nutrition and fabulous flavour. This soup is typically made with meat, such as pork ribs, often smoked, but my recipe offers a vegetarian version, which I think is equally delicious especially if you garnish it with fresh herbs and sprinkle with a bit of smoked paprika (see more serving suggestions below). Be careful with adding the salt as the sauerkraut itself is quite salty. Once the soup is cooked taste it to determine the amount of salt it needs, if any (I added about 1 teaspoon). Be generous, however, with the pepper (use either black or cayenne) as this soup tastes best with a bit of bite.
You can adjust the amount of water to add according to your preference. I like this soup quite thick, almost stew-like, but you can simply add a bit more water if you prefer it more runny (don’t forget to adjust the seasoning). Sometimes sauerkraut is made with a bit of grated carrot – it’s perfectly alright to use this instead of just sauerkraut.
Serving suggestions: garnish with fresh dill or parsley, sprinkle with smoked paprika, add bacon bits or sausage chunks (if you are not a vegetarian), enjoy with a thick slice of pumpernickel or rye bread.
Allergy Advice: Sauerkraut should be gluten free but always read the label before making a purchase.
You might also like these other < SOUP > ideas:)
I am a Publisher on Yummly, which houses thousands of recipes from around the world.
You can click the Yum button (located at the top and bottom of every recipe page) to save, collect and share my recipes to your personal Yummly Recipe Box. It’s simple to do and keeps all your favourite recipes in one place.
See my Yummly Publisher page here: http://www.yummly.com/page/everydayhealthyrecipes
1 hr, 10 Cook Time
1 hr, 10 Total Time
- 350 g sauerkraut, strained, chopped
- 4 medium potatoes, cubed
- 1 medium carrot, finely diced
- Small piece (about 60 g) celery root, peeled, finely diced
- 1/2 leek, thinly sliced
- 1 onion, finely chopped
- 1 bay leaf
- 1/3 teaspoon allspice powder
- 2 tablespoons olive oil
- 1.4 l hot water
- Salt and pepper to taste
- In a large pot heat up the oil, add the bay leaf, onion and fry for a couple of minutes over a medium heat stirring occasionally.
- Add the sauerkraut, stir and continue frying for another minute or so. Add 1/2 the amount of water, cover and bring to boil. Lower the heat and simmer for 20 minutes.
- Add the rest of the ingredients (NOT the salt), including the remaining water, stir, cover, bring to boil again and continue cooking over a low heat for 50 minutes. DO NOT add salt until the soup is fully cooked as the sauerkraut is salty so taste the soup to decide how much salt it needs (I added 1 teaspoon).
To save time, prepare the vegetables (apart from the onion) while the sauerkraut and onion are cooking.