Kapusniak (Sauerkraut Soup)
A Polish sauerkraut soup with kielbasa, potato, carrot, and onion simmered in chicken broth with bay leaves. Tangy, filling, and better the next day.
Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Add kielbasa slices and cook for 3–4 minutes, stirring occasionally, until lightly browned on the edges.
Add carrots, potatoes, rinsed sauerkraut, chicken broth, water, bay leaves, and black pepper. Stir to combine.
Bring to a boil, then reduce heat and simmer covered for 30 minutes, until potatoes and carrots are fully tender.
Remove bay leaves. Taste the soup — sauerkraut and kielbasa both contribute salt, so add carefully. If the soup is too sour, a pinch of sugar balances it.
Serve in deep bowls. Bread alongside is traditional.
300g of kielbasa at $7.49/375g = $5.99. Using the full 375g package adds another $1.50 — this recipe uses 300g to conserve the rest of the sausage for another meal.
- Use the other 75g of kielbasa sliced on bread or in scrambled eggs the next morning.
- Sauerkraut from the 1L jar at $4.29 — about half the jar used ($2.15 allocated).
- This is a high-sodium recipe due to sauerkraut, kielbasa, and broth. Use low-sodium broth if needed.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace kielbasa with verify the specific brand is gluten-free (no cost change)
The soup base is gluten-free. Check the kielbasa label and broth label — some contain gluten-containing additives.