Sauerkraut Soup

Sauerkraut Soup

Polish sauerkraut soup is an easy-to-make, filling dish that tastes great on a chilly day. Known by another name, kapusniak, this naturally vegan sauerkraut soup is easily tailored to your preferences.

Ten minutes for preparation

50 minutes for cooking

One hour in total


  1. two tsp of sunflower oil
  2. one large onion, chopped
  3. One medium leek, chopped thinly, with just the white and light green sections
  4. one medium-sized chopped carrot
  5. Diced one medium parsnip
  6. two big cloves of coarsely sliced garlic
  7. Half a teaspoon of caraway seeds
  8. One tsp of dried marjoram
  9. One teaspoon of allspice
  10. six to eight berries of juniper
  11. two to three bay leaves
  12. Three potatoes, peeled and chopped into 1-inch cubes (approximately 500 g) and 400 g (1 lb) of sauerkraut
  13. Six cups (about 1.5 liters) of vegetable stock
  14. To taste, add salt and freshly ground pepper.


  • In a large stockpot or Dutch oven, heat the oil and sauté the onion over medium heat for two to three minutes.
  • Cook the leek, carrot, and parsnip for an additional 8 to 10 minutes, or until the vegetables are tender.
  • Add the bay leaves, juniper berries, caraway seeds, marjoram, allspice, and garlic. Cook, stirring from time to time, for one to two minutes.
  • Cook for a further one to two minutes after adding the sauerkraut. After that, simmer for ten minutes while adding a ladle of veggie stock.
  • When the potatoes are fork-tender, add the remaining liquid and simmer over low heat for 25 minutes.
  • Serve with your preferred crusty bread, such as rye bread, and season to taste.

Leave a Comment