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Vegetarian Kapusniak Recipe [Meatless Sauerkraut Soup]

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A vegetarian bowl of soup with mushrooms and vegetables.

This vegetarian kapusniak recipe is a meatless sauerkraut soup that is hearty and wholesome! Made with mushrooms and sauerkraut, it can be enjoyed as a meal with tasty rye bread!

What Is Vegetarian Kapusniak?

Just a modern meatless version of the traditional Polish kapusniak soup, this vegetarian kapusniak is also vegan, dairy-free, and gluten-free. Made with dried mushrooms, it’s a great alternative for my vegetarian friends who prefer to live a meat-free diet. 

The meatless sauerkraut soup follows the same method as traditional kapusniak, but can be made in about an hour’s time! This vegan kapusniak has a delicious characteristic sourness, and goes really well with vegan golabki rolls or warm homemade bread!

How To Make Vegetarian Kapusniak – Meatless Sauerkraut Soup

Start by soaking the dried mushrooms in water overnight. (If you’re using fresh mushrooms, there’s no need to soak them.)

Depending on your choice, cut the mushrooms into smaller pieces, or slices, or simply into halves, and cook in water for 30 minutes.

Ingredients for veg kapusniak soup.
Ingredients for veg kapusniak soup

Dice potatoes and set aside. And in another large pot, boil water. Once the water starts boiling, add diced potatoes, salt, allspice berries, and bay leaves and cook.

While that’s cooking, dice the remaining veggies and fry them with oil for about 5 minutes. Add these veggies to the pot of water and potatoes and cook until soft. Then also add the mushrooms with water.

Now drain the water from your sauerkraut and add it to the soup. Also, chop the sauerkraut and fry it in oil for some time before adding it to the soup.

Fry the Sauerkraut and add to the soup.
Fry the Sauerkraut and add to the soup

Lastly, add pepper, smoked paprika, and marjoram and cook for 30 minutes more, and it’s ready! 

Vegetarian Kapusniak Recipe (Meatless Sauerkraut Soup in a white bowl.
Vegetarian Kapusniak is a Meatless Sauerkraut Soup

Tips For Making Meatless Cabbage Soup With Sauerkraut

FAQs About Meatless Sauerkraut Soup Recipe

What If I Can’t Find Celery Root Or Parsley Root?

If you can’t find celeriac or parsley root, you can substitute with any other root vegetables of your choice – carrots, potatoes, leeks, yams, turnips, or with more onions.

What Is The Difference Between Traditional Kapusniak And Meatless Kapusniak?

The traditional kapusniak soup is made with sauerkraut, pork ribs, and bacon. On the other hand, the meatless kapusniak soup is made with sauerkraut and mushrooms. 

How To Store Vegetarian Kapusniak Soup?

Store the kapusniak soup in the refrigerator in a covered pot for 3 to 4 days. You can also freeze the soup for 3 months. Reheat before serving. 

How To Reheat Meatless Cabbage Soup?

The meatless kapusniak soup can be reheated in a saucepan or pot on medium heat for 10 minutes. Alternatively, you can reheat it in the microwave for about 5 minutes. Do not cover the pot in the microwave.

Vegetarian Kapusniak Recipe [Meatless Sauerkraut Soup]

Yield: 10 servings

Vegetarian Kapusniak Recipe (Meatless Sauerkraut Soup)

Vegetarian Kapusniak Recipe (Meatless Sauerkraut Soup in a white bowl.

The vegetarian kapusniak recipe is a meatless sauerkraut soup made with mushrooms and sauerkraut, that is hearty and wholesome!

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Additional Time 8 hours
Total Time 9 hours 25 minutes


  • 14 oz (400g) of sauerkraut (unsqueezed)
  • 2 small carrots
  • 1 parsnip/ parsley root
  • ½ of celery root
  • 1 big onion
  • 3 potatoes
  • 1 leek
  • 9 tbsps of oil
  • 3 allspice berries
  • 3 bay leaves
  • 1 tsp of salt
  • 1-2 cups of dried mushrooms
  • 1 tsp of ground black pepper
  • 1 tsp of smoked paprika
  • 1 tsp of marjoram
  • 12 cups of water


  1. Cover mushrooms with cold water and leave to soak overnight.
  2. The next day, cook them for 30 minutes. You may cut them into smaller pieces if you want.
  3. In a separate pot, bring 12 cups of water to boil.
  4. Peel and dice potatoes.
  5. Add the diced potatoes, salt, allspice berries, and bay leaves to the boiling water and cook.
  6. In the meantime, peel and dice the onion, carrots, parsley root/parsnip, and celery root and fry them with 6 tbsps of oil for about 5 minutes.
  7. Add veggies to the soup and cook until soft.
  8. Add mushrooms with water.
  9. Squeeze out the sauerkraut. Add the juice to the soup.
  10. Chop the sauerkraut and fry it in oil for about 7-10 minutes.
  11. Add fried sauerkraut to the soup.
  12. Add pepper, smoked paprika, and marjoram. Cook for 30 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 360Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1582mgCarbohydrates: 60gFiber: 14gSugar: 8gProtein: 8g

These data are indicative and calculated by Nutritionix

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Did you like this vegetarian kapusniak recipe? Let us know in the comments below!

2 Responses

  1. Wow my grandmother’s recipe for this must have been the poor version. It’s just saurkraut, mushrooms, onion, pork fat, butter, and water.

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