Kapusniak (Sauerkraut Soup)

Prep time: 15-20 minutes

Cooking time: 35-45 minutes


  •  2 lbs. sauerkraut rinsed and drained
  • 1 large onion chopped
  • 5 medium potatoes cooked in salted water (cooked potatoes along with the water from the potatoes gets added to the mixture)
  • 1 link of kielbasa slightly cooked in a pan
  • 6 oz. tomato paste dissolved in 2 cups water (4 cups of additional water needed)
  • Salt and pepper to paste
  • 1 tbsp. marjoram
  • 2-3 bay leaves broken in half
  • 4-5 pieces all spice
  • 2-3 tbsp. vegetable oil


  1. In a medium sized pot add in the rinsed sauerkraut and enough water to cover the sauerkraut completely. Keeping the heat on medium high, bring the mixture to a boil and cook for about 20-25 minutes.
  2. Drain the sauerkraut.
  3. In another medium sized pot add in the potatoes and cover completely with water. Salt generously and cook until the potatoes are fully cooked through. Cook time will depend on size and type of potatoes.
  4. In a small skillet add in the vegetable oil and onion. Cook over medium heat, stirring often, until onions are golden.
  5. In another skillet add in the kielbasa and cook over high heat for 2-3 minutes. Not long enough to completely brown but just enough to release some of the fat.
  6. In a large pot add in the cooked and rinsed sauerkraut, cooked onion, kielbasa and potatoes along with the water the potatoes cooked in.
  7. Dissolve the tomato paste in two cups of water and add that into the pot, along with an additional 2 cups of water. Mix well and keep the heat on medium high, bring to a boil.
  8. Season with salt and pepper to taste along with dried marjoram. Cook for 15-20 minutes.
  9. Add in the bay leaves and all spice and cook for an additional 10 minutes.
  10. Cover and remove from heat. Let rest for 15-20 minutes, plate and ENJOY!

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