Authentic Polish Kapusniak – Sauerkraut Soup
This Authentic Polish Kapusniak – Sauerkraut Soup is a testament to how much we, Poles love all things sour. You may think sour soup is not your cup of tea, but I’m here to tell you that you should make this soup anyway.
There’s something magical about the first spoonful of Kapuśniak, Poland’s beloved sauerkraut soup. It’s tangy, smoky, soul-warming, and comforting. Serve it with a thick slice of rustic or rye bread, and you have a delicious meal.

We Poles love transforming simple ingredients into hearty, flavorful meals, and this is exactly what this recipe delivers.
In my version, I stay true to the classic flavors with smoky kielbasa and tangy sauerkraut but add a modern twist with a dollop of horseradish cream and crunchy pretzel bun croutons. These little upgrades bring out the soup’s bold personality while adding new layers of texture and flavor.
Whether you’re a longtime fan of Kapuśniak or trying it for the first time, this recipe is sure satisfy your taste buds.

Why you will love Kapusniak
Tangy, bold flavor – the main ingredient – sauerkraut, offers a tangy, slightly sour punch that’s uniquely satisfying.
Versatile comfort – from smoky kielbasa to vegetarian versions, Kapuśniak can be tailored to suit different tastes and diets without losing its essence. However you serve it, you will get hearty, comforting soup.
Health benefits – sauerkraut is a probiotic powerhouse, promoting gut health and boosting the immune system. Combined with nutrient-packed vegetables, this soup is as nourishing as it is tasty.
Textures – tender sauerkraut, hearty chunks of potato, and generous bites of seared smoky kielbasa. If you add pretzel bun croutons or a dollop of horseradish cream, it’s textural heaven.
Ingredients, Variations and Substitutions

Sauerkraut – brings its signature tangy flavor and probiotic goodness to the soup. For a milder taste, you can rinse it before using, but keep in mind this removes some of its natural brininess. If you’re out of sauerkraut, finely shredded fresh cabbage with a splash of vinegar or lemon juice can work. Reserve the sauerkraut juice to adjust the soup’s tang at the end.
Smoked Polish Sausage – look for authentic Polish-style sausage for the best results, but if it’s unavailable, smoked andouille or chorizo can add a similar bold, meaty character. For a vegetarian option, smoked tofu or seitan adds a satisfying texture while keeping the smoky element alive.
Potatoes – cubed potatoes are essential for their creamy texture and ability to soak up the broth’s flavors. Starchy varieties like Yukon Golds are perfect, as they hold their shape without becoming grainy. If you’re cutting carbs, swap them with turnips or celery root for a slightly earthy twist.
Broth – traditional Polish sauerkraut soup often calls for pork broth, but chicken broth or chicken stock will work just as well. For a vegetarian version, mushroom broth provides an earthy, umami-packed substitute that pairs beautifully with the sauerkraut.

Carrots, Leeks, and Parsnip – these vegetables form the aromatic base of the soup, adding natural sweetness and depth of flavor. Leeks are milder than onions, making them ideal for a balanced taste. If unavailable, substitute with onions, celery, or fennel. Parsnips can be replaced with turnips, parsley root, or more carrots for a similar sweetness.
Juniper Berries – these little berries lend an earthy, pine-like aroma that’s key to Kapuśniak’s flavor profile. If you can’t find juniper berries, a small sprig of rosemary or a dash of gin (added sparingly!) can mimic their unique essence. Don’t skip them unless absolutely necessary—they’re subtle but transformative.
Oil and Butter – used for sautéing the vegetables, combining oil and butter adds richness to the dish. Olive oil or any neutral cooking oil works well if butter is unavailable, and for a dairy-free version, skip the butter altogether.
Smoked Paprika – this spice enhances the smoky flavor of the soup and complements the kielbasa. If you don’t have smoked paprika, use regular paprika with a dash of liquid smoke or chipotle powder.



Bay Leaves and Allspice – these aromatics infuse the broth with warmth and complexity. Allspice berries are traditional in Polish cooking. You can use ground allspice sparingly if whole berries aren’t available. Bay leaves can be substituted with dried thyme or omitted if necessary.
Pretzel Bun Croutons – crunchy, caraway-spiked pretzel bun croutons are the perfect topping, adding texture to the soup. For a gluten-free alternative, try roasted chickpeas or toasted nuts.
Caraway and Marjoram – caraway seeds contribute a slightly nutty, anise-like flavor that’s classic in traditional Polish sauerkraut soup recipe, while marjoram adds an earthy, herbal note. Fennel seeds can replace caraway in a pinch, and oregano or thyme can stand in for marjoram.
Salt and Pepper – start with less and adjust gradually.
Equipment you will need
- Large soup pot
- Cutting board and knife
- Vegetable peeler
- Wooden spoon or ladle
- Small skillet or frying pan
Top Tips for best tasting Sauerkraut Soup recipe
Choose high-quality sauerkraut – using homemade sauerkraut is the best. If you are getting one from the store, look for fresh, unpasteurized varieties from the refrigerated section for the best flavor and probiotic benefits. Reserve some sauerkraut juice to adjust the tanginess later.
Sear the kielbasa – lightly browning it in a skillet before adding it to the soup boosts its smoky flavor and creates delicious caramelized bits that enhance the broth.
Simmer for flavor – let the soup simmer gently over low heat to combine the flavors. Rushing it won’t let the sauerkraut, juniper berries, and smoked meats release their full potential.
Balance the tanginess – taste the soup before serving and adjust the acidity with a splash of sauerkraut juice, lemon juice, or vinegar. If it’s too tangy, balance it with a pinch of sugar or an extra splash of broth.
Don’t skip the juniper berries – they may seem like a minor addition, but juniper berries add a subtle, piney aroma that makes the soup truly authentic. Just be sure to remove them before serving!
Go for a rich broth – using a homemade pork broth will elevate the flavor significantly. If you don’t have homemade, boost store-bought broth with aromatics like garlic, bay leaves, and allspice berries.
Layer the flavors – add ingredients like kielbasa, sauerkraut, and potatoes in stages so each layer has time to infuse the soup. Sauerkraut added early will mellow out, while sauerkraut added later keeps its tangy edge.
Customize the garnishes – a dollop of horseradish cream, fresh dill, or crunchy pretzel bun croutons can take your Kapuśniak to the next level by adding contrasting flavors and textures.
Make it a day ahead – Kapuśniak tastes even better the next day as the flavors meld and deepen, so consider making it ahead of time. Reheat gently to avoid overcooking the potatoes.

Step-by-step instructions
- Finely chop the sauerkraut (if it’s in large pieces) and reserve the juice.
- Slice the smoked kielbasa into coins or half-moons.
- Heat a small skillet over medium high heat and lightly brown the kielbasa slices and set it aside


- Peel and dice the potatoes, carrots, and parsnips into bite-sized pieces.
- Measure out your spices: juniper berries, bay leaves, allspice, salt, and pepper.
- In the same pot, add the leeks, parsnips, and carrots to the rendered fat. If needed, add a knob of butter for extra richness. Sauté until softened and lightly golden.



- Pour in the broth, scraping up any browned bits from the bottom of the pot for maximum flavor. Add the juniper berries, bay leaves, allspice, marjoram, smoked paprika, and caraway seeds.
- Stir in the diced potatoes and simmer until just tender, about 10–12 minutes.



- Stir in the chopped sauerkraut and continue simmering for 15–20 minutes
- Return the cooked kielbasa to the pot, allowing it to warm through and meld with the soup’s flavors.



- Taste the soup and adjust the flavors. Add sauerkraut juice for extra tanginess, a pinch of sugar if it’s too sour, or more salt and pepper to taste.
- Whip up a quick horseradish cream by mixing sour cream or crème fraîche with freshly grated horseradish.
- Toast pretzel bun croutons by cubing pretzel buns, tossing them with olive oil and caraway seeds, and baking until crisp.
- To make the soup thicker, you can mash some potatoes by hand.
How to best enjoy this Kapusniak – Sauerkraut Soup?
Pair it with crusty bread – a thick slice of rye bread with caraway seeds is the traditional choice.
Serve it with garnishes – add a dollop of horseradish cream, sprinkle freshly chopped dill, and don’t forget those pretzel bun croutons for crunch.
Pair with a drink – a glass of chilled beer, sparkling apple cider or mineral water with lemon.


Other hearty soups You may like:
Storage instructions, reheating
Allow the Kapuśniak to cool to room temperature before storing.
Refrigerate: Transfer the soup to an airtight container and refrigerate. It will keep well for up to 4–5 days.
Freeze: For longer storage, place the soup in freezer-safe containers or resealable bags, leaving some space for expansion. Freeze for up to 3 months.
- Pro Tip: Freeze the soup in individual portions for easy reheating.
Reheating Instructions
On the Stovetop:
- Pour the desired portion into a pot and reheat over low to medium heat, stirring occasionally. Add a splash of broth or water if the soup has thickened.
- Be gentle to avoid overcooking the potatoes and kielbasa.
In the Microwave:
- Transfer a single serving to a microwave-safe bowl. Cover loosely with a lid or microwave-safe wrap to prevent splattering.
- Heat in 1-minute intervals, stirring in between, until warm.
From Frozen:
- Thaw: Move the frozen soup to the refrigerator the night before, or thaw quickly by running the container under cold water.
- Reheat: Use the stovetop or microwave as described above.
Tips for Best Results
- Avoid reheating multiple times, as this can break down the texture of the vegetables and kielbasa.
- If freezing, wait to add any garnishes like fresh dill or pretzel croutons until serving.


Authentic Polish Kapusniak Recipe
Equipment
- large soup pot
- cutting board and knife
- vegetable peeler
- wooden spoon, ladle
- small skillet
Ingredients
- 12 oz smoked Polish kielbasa
- 1 tablespoon neutral oil optional
- 2 tablespoons butter
- 1 medium leek white and light green parts only, cleaned and sliced
- 1 large carrot
- 1 medium parsnip
- 4 cups chicken or vegetable broth
- 4 juniper berries
- 2 bay leaves
- 4 whole allspice berries
- 1 tbsp smoked paprika
- 1 tsp caraway seeds
- 4 medium potatoes
- 3 cups sauerkraut
- 1/2 cup sauerkraut juice
- 1 tsp marjoram
- Salt and pepper to taste
Instructions
- Finely chop the sauerkraut (if it’s in large pieces) and reserve the juice.
- Peel and dice the potatoes, carrots, and parsnips into bite-sized pieces.
- Slice the smoked kielbasa into coins or half-moons.
- Measure out your spices: juniper berries, bay leaves, allspice, salt, and pepper.
- Heat a small skillet over medium heat and lightly brown the kielbasa slices and set it aside
- In the same pot, add the leeks, parsnips, and carrots to the rendered fat. If needed, add a knob of butter for extra richness. Sauté until softened and lightly golden.
- Pour in the broth, scraping up any browned bits from the bottom of the pot for maximum flavor. Add the juniper berries, bay leaves, allspice, marjoram, smoked paprika, and caraway seeds.
- Stir in the diced potatoes and simmer until just tender, about 10–12 minutes.
- Stir in the chopped sauerkraut and continue simmering for 15–20 minutes
- Return the cooked kielbasa to the pot, allowing it to warm through and meld with the soup’s flavors.
- Taste the soup and adjust the flavors. Add sauerkraut juice for extra tanginess, a pinch of sugar if it’s too sour, or more salt and pepper to taste.
- Whip up a quick horseradish cream by mixing sour cream or crème fraîche with freshly grated horseradish.
- Toast pretzel croutons by cubing pretzel buns, tossing them with a little olive oil and caraway seeds, and baking until crisp.
Notes
Nutrition
Did you make this recipe?
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Conclusion
Kapuśniak is more than just a delicious soup, it’s a bowl of Polish tradition. Its tangy, smoky, and savory flavors make it the perfect dish for cozy nights or when you need a bit of comfort in your life.
Whether you enjoy it with pretzel bun croutons, fresh dill, or just as is, Kapuśniak is delicious and very satisfying.
I hope this Polish Sauerkraut – Kapusniak soup recipe inspires you to explore Polish cuisine and a variety of Polish dishes. Let me know how it turned out for you in the comments below.


FAQ
What does Sauerkraut soup taste like?
Kapuśniak has a tangy, savory, and smoky flavor profile. The sauerkraut gives it a pleasant tartness, while smoked kielbasa and spices like juniper berries and allspice add depth and warmth.
Can I make Kapuśniak vegetarian or vegan?
Yes! Substitute the smoked kielbasa with smoked tofu or tempeh, and use vegetable broth instead of chicken broth. You can also enhance the smokiness with a touch of smoked paprika or liquid smoke.
Is Kapuśniak healthy?
Kapuśniak can be a healthy choice depending on the ingredients used. Sauerkraut is rich in probiotics and vitamin C, while vegetables like carrots, leeks, and parsnips add fiber and nutrients. Opting for low-sodium broth and lean kielbasa can make it even healthier.
How do I adjust the tanginess of the soup?
If you prefer a tangier soup, add some of the reserved sauerkraut juice. For a milder flavor, rinse the sauerkraut before using it.
Can I add other meats to Kapuśniak?
Yes! While smoked kielbasa is traditional, you can add bacon, ham hock, or even leftover smoked corned beef. For a great twist, try Easy Smoked Meatballs to enhance the smoky flavor.
What spices are essential for Kapuśniak?
Juniper berries, bay leaves, allspice, smoked paprika, marjoram, and caraway seeds are commonly used to create the distinct flavor of Kapuśniak.
Is Kapuśniak gluten-free?
The soup is naturally gluten-free, but be cautious with store-bought kielbasa, broth, or any added croutons as they may contain gluten. Check labels or opt for certified gluten-free options.
