Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)

Name: Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)
Cook time: 30 min
Total time: 30 min
Cuisine: European
Ingredients: 1 tablespoon (15ml) vegetable oil; 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces; 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces; 1 medium onion, thinly sliced (about 6 ounces; 175g); 1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g); 1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g); 8 ounces sauerkraut with juice (1 cup; 240ml); 8 cups (1.9L) homemade or store-bought low-sodium chicken stock; 2 bay leaves; 1/4 cup (60ml) chopped fresh dill, stems reserved separately; 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g); Kosher salt; 1 tablespoon (10g) cornstarch; 2 teaspoons (8g) paprika; 1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning; Fresh crusty bread, for serving

Instructions

Cook:30min

There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). This version is not authentic, but it is simple, delicious, and deeply nourishing. Sauerkraut and fresh cabbage come together for extra flavor in the broth.

Updated at: Tue, 24 Jun 2025 14:16:24 GMT