Kapuśniak, or Polish sauerkraut soup, is the kind of cozy, hearty bowl that warms you from the inside out. Tangy sauerkraut simmers with smoky sausage, tender potatoes, carrots, and savory broth for a comforting soup with plenty of flavor. Serve it with a slice of crusty bread for an easy, satisfying meal.
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I make this soup with homemade sauerkraut, which gives every spoonful a bright, tangy flavor and makes the recipe feel especially close to home. Kapuśniak is part of my Polish heritage, and cooking it is a way to bring a little of that history into my own kitchen.
It also brings back fond memories of cooking with my great-grandmother Celia, who came from Poland. Those moments mean so much to me, and I love that a comforting pot of soup can connect me to her and to the traditions passed down through my family.
Why You’ll Love Kapusniak | Polish Sauerkraut Soup
- Big, comforting flavor: Tangy sauerkraut, smoky sausage, and tender vegetables make every spoonful hearty and satisfying.
- A special homemade touch: Using homemade sauerkraut brings extra flavor and a little more of my own kitchen to the pot.
- Rooted in family history: This Polish soup connects me to my heritage and brings back fond memories of cooking with my great-grandmother Celia.
- Just right with crusty bread: Serve a warm bowl with bread for a cozy, filling meal.
What You’ll Need for Kapusniak | Polish Sauerkraut Soup
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- Bacon – A few strips of bacon and the rendered fat.
- Kielbasa – Polish sausage or your favorite sausage.
- Sauerkraut – About 4-5 cups of sauerkraut with juices.
- Vegetables – Leek, onion, carrot and garlic.
- Aromatics – Bay leaves, all spice, marjoram and caraway seed.
- Potato – One large potato, such as yellow or russet.
- Broth – Chicken broth such as Better Than Bouillon.
- S & P – Salt and pepper.
Make It Your Way
Adjust the tang – Add a splash of pickle juice for extra tang.
Trade Polish sausage for spicy sausage
Top with a dollop of sour cream.
Kapusniak | Polish Sauerkraut Soup
Ingredients
Method
- Cook the bacon lardons in your soup pot over medium heat until crispy. Remove and set aside, leaving the rendered fat.
- Saute the leeks, onion and carrot until starting to soften. Add garlic, kielbasa sausage, bay leaves, all spice, marjoram and carraway seed, stirring together.
- Add sauerkraut and juices, diced potato, chicken broth, pickle juice, if using, and salt and pepper.
- Simmer over medium heat until potatoes are tender.
- Serve with rustic bread. Garnish with bacons if desired.
SALTY OWL TIP
Use fresh, refrigerated sauerkraut for the brightest tang and best texture. Homemade sauerkraut works beautifully in this soup!
More Seriously Good Recipes
If you love the tangy, savory flavor of Kapuśniak, try my Blistered Sauerkraut and Sausage, a quick, flavorful dish with charred cabbage and hints of caraway, fennel, and malt vinegar. For another sauerkraut favorite, my Reuben Sandwich layers corned beef, sauerkraut, Swiss cheese, and Russian dressing on marbled sourdough rye bread. And when you’re craving another comforting bowl, Orecchiette, Ham and Kale Soup brings together flavorful bone broth, creamy diced potatoes, and plenty of shaved Parmesan.
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