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Authentic Polish Sauerkraut Soup Kapusniak Recipe

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Every housewife has a slightly different Polish sauerkraut soup recipe. There are even some regional variations of this soup- like kwasnica in Podhale.

In this post, I am sharing the Polish sauerkraut soup recipe that my mother-in-law taught me. She is one of the best cooks I know, so I am sure you are going to love this soup!

Tips For Cooking Polish Sauerkraut Soup

See also my meatless kapuśniak recipe.

Use Smoked Or Raw Ribs.

Smoked ribs are recommended, as the soup will have a better flavor. However, raw pork ribs will work just fine.

Serve It The Next Day.

Polish kapusniak tastes best the following day or later. If you don’t have to, don’t eat it on the same day you cooked it.

If You Like It Sour, Add Sauerkraut Water.

After your Polish kapusniak is ready, taste it. If it’s not sour enough, simply add some sauerkraut water.

Serve It Solo Or With Add-Ons.

Polish sauerkraut soup tastes best with bread, preferably sourdough. You can also serve it with prażoki!

Polish Sauerkraut Soup Kapusniak Recipe

Yield: 15 servings

Authentic Polish Sauerkraut Soup Kapusniak Recipe

Authentic Polish Sauerkraut Soup Kapusniak Recipe

Easy recipe for the Polish sauerkraut soup (kapuśniak).

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes


  • 1½ lbs of smoked pork ribs 
  • ½ lb of smoked bacon
  • 1½ lbs of sauerkraut
  • 4 potatoes
  • 2 carrots
  • 1 parsley root
  • 1 onion
  • 1 tbsp of dried marjoram
  • ½ tsp pepper
  • 4 bay leaves
  • 4 allspice berries
  • salt
  • 12 cups of water


  1. Cover the pork ribs with water. Add bay leaves, allspice berries, and cook slowly for about an hour.
  2. In the meantime, peel and dice the carrots, potatoes, and parsley root. Set aside.
  3. Peel and dice the onion. Dice the smoked bacon. Fry it together on the pan until they change the color to golden.
  4. Squeeze the sauerkraut but don't rinse it. Reserve the sauerkraut water.
  5. Add the sauerkraut to the bacon and onion. Fry for about 5 minutes.
  6. After an hour, add diced veggies to the pork ribs and cook.
  7. When the veggies in the soup are soft, add fried bacon, onion, and sauerkraut.
  8. Season with dried marjoram and cook for another 15 minutes.
  9. If you want your kapuśniak to be sourer, add some sauerkraut water.


  1. You can use raw pork ribs as well.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 297Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 63mgSodium: 651mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 16g

These data are indicative and calculated by Nutritionix

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5 Responses

  1. I make sauerkraut soup during the winter. But I thicken it by frying my onions in bacon fat until brownish then adding flour to make a rue . Bring the soup up to a lite boil then slowly add the rue mixing it gently in you the thickness you want. And the soup does taste better the next day. A little Maggi helps.

  2. My Babcia taught me her recipe. It was meatless to serve on Christmas Eve. She used yellow split peas in her recipe.

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