Sauerkraut Soup Recipe (Kapustnyak)
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This sauerkraut soup is a most unusual and delicious soup. It’s also the perfect example of how the farmers and common folks of Ukraine made delicious foods with simple basic ingredients. My husband’s grandparents stored sauerkraut in barrels for winter. The sauerkraut was one of their primary vegetable sources during the cold months, so they got creative with it and made Kapustnyak (sauerkraut soup).
Can you even imagine not being able to go to the grocery store and buy broccoli or lettuce in the winter? We are truly blessed to live in the US! #sothankful ?
Back to this soup, the sauerkraut gives it a lovely texture and zing and the bacon provides a subtle smokiness. ?Excellent with fresh crusty bread. It’s hearty, filling and will warm your belly. My husband and I enjoyed leftovers for several days.
This recipe was inspired by one of my readers, Oksana, who shared her recipe for sauerkraut soup and bean soup with me. It was also inspired by Rachel Ray’s Ham, Bean and Bacon Soup. Thank you ladies for generously sharing your delicious recipes! 🙂
Ingredients for Sauerkraut Soup:
1 Tbsp olive oil
8 oz bacon, chopped
1 stick celery, finely diced
1 medium onion, finely diced
2 medium carrots, thinly sliced
3 medium (1 lb) potatoes, peeled and sliced into 1/3″ thick pieces
1/4 cup quinoa, rinsed, optional
2-3 cups sauerkraut, triple rinsed & drained (we use 3 cups or about 2 lbs)
8 cups low sodium chicken broth
2 cups water, or to taste
1 (15 oz can) white beans (click to learn how to cook your own beans)
Salt, Pepper and Mrs. Dash seasoning, to taste
How to Make Sauerkraut Soup (Kapustnyak):
1. Heat 1 Tbsp oil in a large soup pot or Dutch oven (here’s the one I use). Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
2. Add finely chopped celery and onion. Saute until softened and golden (5 min).
3. Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
4. Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.
Sauerkraut Soup Recipe (Kapustnyak)
Ingredients
- 1 Tbsp olive oil
- 8 oz bacon, chopped
- 1 stick celery, finely diced
- 1 medium onion, finely diced
- 2 medium carrots, thinly sliced
- 3 medium, 1 lb potatoes, peeled and sliced into 1/3" thick pieces
- 1/4 cup quinoa, rinsed, optional
- 2-3 cups sauerkraut, triple rinsed & drained (we use 3 cups or about 2 lbs)
- 8 cups low sodium chicken broth
- 2 cups water, or to taste
- 1 15 oz can white beans (click to learn how to cook your own beans)
- 1 bay leaf
- Salt, Pepper and Mrs. Dash seasoning, to taste
Instructions
- Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
- Add finely chopped celery and onion. Saute until softened and golden (5 min).
- Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
- Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
All that coziness in a bowl ?. What’s your favorite “weird” soup? Maybe you fancy yourself a bowl of pickle soup or green borsch?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made this today on a cold day. A unusual soup but good and easy to make for a change from regular stuff. I used 2 Italian sausages instead of bacon. It gave a soup a little bit of kick and meaty texture. My wife loved the soup. A toasted Chabata bread goes well with it. Added just a teaspoon of vinegar for my liking. By the way no need for extra 2 cups of water.
Highly recommend to try Lamb Stew on a cold day with a fresh crusty bread. I am addicted to it now–it is that good!
Thank you Natasha.
PS. Natasha I’ve been cooking for years now and my oldest son just moved out on his own. Now he texts me photos of what he makes for dinner. And it looks good. As they say “it takes a village to raise a child.” Thank you.
You’re welcome, Nikolai!
This recipe found a home with the leftover huge jar from this weekend. I added a couple of leftover tablespoons of cinnamon sugar from the morning breakfast during the cooking. Excellent
Awesome, we’re glad that you enjoyed it!
Thank you for this recipe. I made it and it was comfort food, tastes just like my mother made it. I didn’t add the quinoa I know that was not in her recipe.
That’s wonderful, Irene! Thank you for sharing. I’m so glad you loved it.
Just to add some other options, my Ukrainian Grammies would make this using spare ribs and yellow split peas. I like the idea of using bacon as it’s not always possible to find a small package of spare ribs.
Yum! That sounds amazing, Paul! Thank you so much for sharing that with me.
Pretty darn close to my Mom’s recipe she used in the 50s and 60s for us!! I hope it’s okay to post the additions I made in case others may enjoy them: I added a few cloves (how we disliked biting into them! lol), a few bay leaves, thickened with a slury of burned-flour and water (the same way I make dark gravy) to give it more richness. I agree, don’t drain the saurkraut at all, you need that ‘sour’ for the soup. An excellent recipe!
Thank you for sharing your suggestions, Lynn! I’m glad you enjoyed this recipe!
Hi Natasha: have just made this today. I think I washed the sauerkraut too much. Can I add some apple cider vinegar to get it a little more sour now. Othere than that, is looks good and the house smells amazing.
Hi Barbara, I have not tested that but I saw that one of our readers added 2 teaspoons of cider vinegar at the end and liked it.
I made this over the weekend and have been eating it all week. It’s delicious and so simple to make! Will definitely make it again!
Great to hear that you enjoyed this soup, Denise!
Looking forward to making this soon! Does it need 3 lbs of potatoes, or 1 lb of potatoes?
Hi Clare, the recipe calls for three medium potatoes, which should measure about one pound in weight. I hope that helps.
Hi Cindy, yes- we rinse it to remove some of the sourness.
Great recipe! I substituted cannelini for white beans, and vegan sausage for bacon, and butternut squash (which I already had cooked) for the potatoes. I added the quinoa which I already had cooked as well. This was such a great use of my veggies in the fridge. I’m so glad you posted this recipe, thank you!! p.s. I also love your borscht recipe.
You are very welcome! I’m so glad you tried this recipe and love it!
I dont have white beans, would a can of pork and beans work?
I have not tested that to advise the outcome.
Howdy from your neighbor to the east–we live in MT. My husband is Czech, we love the Lord, and i really connected with your story.
We’re going to be moving and are in the process of using up what’s in the fridge and pantry. I made a cabbage & sausage soup this week, which was a big hit. However, it was missing the zing I would have liked. Have a bottle of sauerkraut in the fridge that needs eating, i searched the internet to see if there was a sauerkraut soup. I was delighted to find yours; I was even more delighted to see I have all the necessary ingredients, –all good I’d rather use up than pack up!
I’ll let you know how it comes out. 😀
I’m so happy you discovered my blog & this recipe, Kathe! That’s so great! Welcome!
I love making this soup for my family. We make a big batch and eat it over several days. The biggest difference is that we don’t use bacon because we don’t eat pork. Instead we use cut beef chunks which is really delicious and makes the soup so hearty and filling. Sear the meat first, then take it out, sauté the veggies readd the meat and then cook as described. We usually cook it for much longer to get the meat tender but overall it’s the same. A real favorite for our household.
I’m happy to hear it’s a favorite. Thank you for sharing, Etel!
My Grandmother used to make something called Kapusta. It was similar to this recipe. Had cabbage, grated potato and onion, fried bacon and was like a thick stew. I’m pretty sure she added vinegar to it as well. It was served over boiled potato’s.
Hi Andrea, was it possibly similar to our Braised Cabbage or Braised Cabbage with Beef recipe?
Made this tonight using 3 cups of triple washed sauerkraut w/o the additional 2 cups of water. Wife and kids loved it – the crusty bread is important! Recipe is a keeper for sure – thank you!
Thank you for the awesome feedback! We appreciate it.
Someone asked what to use to replace bacon. I eat bacon but my other half does not. So I use turkey bacon or stew beef cut into small pieces. Stew beef is better because it has more fat but turkey bacon is easier for my toddler to eat.
Thank you for sharing that with us. 🙂
Try us g smoked sausage sliced thin instead of bacon. Delicious
What would be great substitute for bacon in this recipe? No one eats bacon in our family. Tx
Hi Lily! I have not tested an alternative for bacon. It really gives this recipe great flavor! would they eat turkey bacon? Or you could possibly try Pancetta.
I have been making this soup for couple of years now, and my family still cant get over how good it turns out. Thank you!
You’re so welcome, good to know that this recipe is your is one of the favorite recipes of your family!
I just made this incredible soup. My mom always rinsed the sauerkraut so I followed your recipe closely. This is a winner and I will make it again for sure
Nice to know that, Greg! Thanks a lot for the review and feedback. I’m so glad you loved the recipe.
Hello, my Ukrainian partner asked me to make saurkraut soup so I listened to a few Ukrainian friends recipes. They all call for undrained jarred saurkraut as it all adds to the ‘saur’ taste. I see your recipe calls for triple rinsed saurkraut.
I’m going to assume there are many different ways/recipes for this unique Ukrainian comfort soup.
I hope you try this recipe soon, Sue!
Making this today for the 3rd time today. It’s just sooo good.
Hi Sean, great to know that you enjoyed it!
great recipe – very hearty and filling. i’ve just made my first batch of Sauerkraut and i love making soups so this ticked all the boxes. i used three thick smoked bacon rashers, will add a bit more next time i cook it to increase the meaty flavour. my Sauerkraut has barely started to ferment so i’m keen to try this again when it’s had a good two weeks. really pleased with my first attempt though, thanks Natasha 🙂
Thank you so much for sharing that with me, Henry! I’m so happy you enjoyed that!
I started making this recipe yesterday and am still making it today. There’s no way 15 min. could dice everything, cut up, and do the bacon in one day. I’m almost done with the recipe today @ 3:35 the next day & still have to finish.
Hope this tastes as good as I put into it.
Too much trouble for me and won’t be making it again.
Hello Natasha: Do you think the Sauerkraut Soup would freeze well?
Hi Leslie, I honestly haven’t tried freezing this soup so I’m not sure if the sauerkraut would change or lose that nice tang that we love.
I make my own sauerkraut and I freeze it when it’s finished. Homemade sauerkraut is loaded with probiotics and canning your product kills them, while freezing it preserves them. The big plus is that freezing doesn’t make the kraut turn to mush.I think this soup would freeze just fine.BTW, Andrea’s Keller restaurant in Leavenworth, WA serves a winekraut soup that is most excellent. I’ve been trying to crack the recipe for years. 🙂
Thanks a lot for sharing, Jamies! I would love to try that next time.
Delicious way to use our homemade sauerkraut. I wanted to lighten it up a bit, and had cooked pork chops, side pork and potatoes on hand, so I cut them up and added to the fresh ingredients at the end. Seasoned with Bay leaf, thyme, salt and pepper. Will definitely make it again. Would like to try as written. I’m sure it is tasty.
Thanks for sharing that with us, Cathy. Please share with us how it goes if you try it exactly as written next time.
Natasha, would you have a recipe for ham and bean soup using a ham bone? I can’t find any in your recipe’s .
Hi Barbara, I don’t have anything like that but you could probably use a ham bone for split pea soup.
Absolutely delicious soup, and just different enough from any other soup I’ve made to put it into regular rotation! Plus it’s healthy.
Highly recommend using raw organic kraut for this.
Thank you so much for sharing your wonderful recipe!
I’m so glad you enjoyed it, Annie! Thank you so much for sharing that with me.
Can one add some buckwheat instead of the quinoa ?
Hi Steve, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
Natalia, you have the best food blog, everything I made is delicious. Wishing you only the best for all your hard work! Love from Canada(originally from Kiev, Ukraine)
Thank you so much, I appreciate it!
This soup is delicious. We absolutely LOVED it. I didn’t know what to expect, but I’ve made it several times now and it’s a definite keeper!
That’s so great! It sounds like you have a new favorite!
Wow this recipe is perfect!! I have been looking for more Ukrainian recipes and soup recipes and this is great combination of them both! I love Sauerkraut and the tang it gives to this soup is great. Thank you!
Hi Morgan, I’m so glad you enjoyed it. I also got your message and removed the last name. Thank you for the wonderful review!
Just put this soup on the stove now. I used my home made sauerkraut, some home canned chicken stock and carrots out of my garden. I made fresh sourdough bread this morning, so its going to be a awesome meal on such a wintery day. Thank you
You’re welcome! I’m so happy you enjoyed it!
Love the recipe! Added a little Vegeta instead of salt and turned out amazing!
Hello Sean, I’m happy that you enjoyed it and thanks for sharing that you used vegeta for this recipe.
Thank you so much for this recipe!! It’s on the stove now and smells delicious 😋. I don’t eat meat so I add Bac’Unc ( vegetarian bits) to replace the bacon. Also added some thyme, oregano and parsley. Can’t wait to eat it!!
I hope you love this recipe, Mary! I imagine your home smells so good right now!
Thank you so much for this recipe! Soup was very delicious!
I’m so glad you enjoyed it, Nata! Thank you for the wonderful review!
This recipe sounds close to what grandma made for Christmas Eve. I do remember her adding homemade dumplings. Delicious
That’s so awesome! I’m glad you found this recipe! I hope you try it soon!
Tried this last night and I loved it. Made it vegetarian for my daughter. We also had more of a sauerkraut taste, which was fine with me, but next time I might try cooking it longer. I think I also had more than three cups of sauerkraut. Delicious – thanks for the recipe!
I just don’t know. I followed the recipe and did rinse and drain the Kraut 3 times but, it seems quite sour. I added a large tablespoon of brown sugar, not sure why brown, it just seemed the right choice. I’m on my second bowl at the moment and I’m still not sure. Might need another before I decide…
Hi Skip, it could be the type of sauerkraut – some brands are significantly tangier. You might try cooking slightly longer to cook out the tanginess.
I added shitake bacon for a vegetarian soup. And liquid smoke and salt to the olive oil before adding the onions. No quinoa mushrooms absorb. Great recipe thank you.
You’re welcome. Good addition to the recipe, thanks for sharing that with us!
Delicious recipe, thanks
You’re welcome, Edwina! I’m happy you enjoyed that!
Can I use canned or jarred sauerkraut in this recipe?
Hi Cathy, yes that would work fine to use store-bought sauerkraut.
I’m pretty pleased to find this web site. I wanted to thank
you for ones time due to this fantastic read!! Idefinitely really liked
every part of it and i also have you book marked to check out new information in your site.
Thank you and I am so glad you found my website!
We have added pork steak to it also which was our family recipe from Poland yummy…
Sounds delicious! I hope you enjoyed it!
Its missing a piece of chicken lol; I made it with this recipe and I think the chicken would be a good addition.
Thank you for that suggestion Oksana.
I made this soup yesterday based solely on all the good reviews. It was so simple to make and surprisingly delicious (initially skeptical about the taste). It is definitely a keeper!
That’s just awesome!! Thank you for sharing your wonderful review Vickie!
My mom used to make this and I have made it numerous times over the years…..I have always started with the ham bone left over from Easter or Christmas – simmer it in water for a few hours with onion a carrot and some celery leaves. Strain the stock from the bones etc and add a couple of cut up potatos, carrots and celery adding the sour kraut to the soup at the end. Serve with toasted rye bread …… presto magic soup that fills the house with such a delicious fragrance that makes everyone run to the table when you announce “Soups On”!!! Love it for the simplicity and the aroma and the flavour!
Thank you for sharing that wonderful feedback with me, Mary Ann! I’m so glad you’ve enjoyed this recipe!
It’s been years since I made Kapusta soup. Instead of adding potatoes during cooking, our family made mashed potatoes and placed a huge dollop on top of the soup then fresh grated garlic. Oh my, that was wonderful. You’ve inspired me to make Kapusta soup.
That’s so awesome! Thank you for that wonderful feedback, Barbara!
Could I use rice instead of quinoa
Hello Edna, quinoa is an optional ingredient but I haven’t tried rice yet to advise. If you do an experiment please share with us how it goes.
This is the best soup! My mom used to make kapusta soup, and this recipe is the closest to it. Brings back memories… I follow the recipe as written and it turns out delicious every time. My family loves. Great meal for our cold winter nights. Thank you Natasha, I am a faithful user of your blog, your recipes are delicious!
Thank you so much for sharing that with me, Pat! I’m so glad you enjoyed this recipe. This is also one of our favorites during the cold winter months.
Natasha, Thanks for all the fail-proof recipes My Grandmother made a sauerkraut soup with sliced kielbasa and milk added (it was a white soup), that was so delicious my husband would have two big bowls, and (you know) that was before the borscht and chicken noodle soup. It was always a feast. I wish I had paid more attention. Do you have such a recipe, or the expert that you are, concoct one that makes sense?
Have a very Merry Christmas and Happy 2020 New Year to you, your husband and those two adorable children.
Hi Lynn, the only thing I can think of like that is our Okroshka summer soup which is a cold soup.
don’t drain the sauerkraut! brine and all makes the soup, along with whatever pork–bacon, kielbasi, ham…
if you have some cabbage, toss that in too.
SOUR! GOOD!
Thank you for sharing that with us, Tim!
I love this Polish soup – kapuśniak.
Absolutely!
Undrained was perfect!
I HEARD THIS IS A GREAT SOUP FOR WEIGHT LOSS, KEEPING OUT THE POTATO AND ADDING MORE CARROTS. Am I right?
It is definitely healthy! I hope you enjoy this soup!
Keep the potatoes. They are a good source of potassium and if you are concerned about weight gain my doctor says no bread or pasta but yes on potatoes.
Natasha, I’m anxious to try this soup but the only sauerkraut I know comes in a jar. Can I drain and use that?
Hi, Catherine, yes that would work fine to use store-bought sauerkraut.
Hi Catherine, if using jarred sauerkraut, I would still do “triple rinsed & drained” or it might overwhelm the flavors of the soup.
Gramutz (Lithuanian) made this with beef shank, canned tomatoes, etc. It was wonderful! Do you have a recipe similar to this?
I don’t have anything like that but my oh my that sounds wonderful!
the soup he is refraining to\ is Rauginty Kopusty Sriuba served in the morning usually after a heavy night of drinking and traditional for the day after the wedding crowd ,caraway tyme bayleaf and tomato paste no drain usually homemade kraut ,all of your other ingredients are same ,, my mom also did hers with beef shank lots marrow in the shank cubed pork butt can also be used. Peace Joseph
Thank you for sharing that with us!
I thought after sampling it needed a Tbsp of tomatoe paste (kept in freezer bag in freezer in Tbsp size cubes for ready use) and I threw in a
1/4 tsp of caraway seeds (I love Ruben’s).
Oh I use a jar that looked like it had 3 cups and I dumped it in brine and all! I like it tart. A pinch of sugar in individual bowls for those who think its too tart.
Winner!
Loved by all, even our 11 year old son.
Thank you Natasha!
So great to hear that, Tommy. Thank you for sharing!
In the fall I canned Kraut, spicy braised pork, and chicken stock.
While cooking the last turkey, I threw all the carrots, onions and celery in the oven at the same time, chopped and froze them. When I cook up a large bag of dried beans, I usually divide after cooking into small packages for the freezer.
To make the soup, I grabbed each, tossed them in a pot with sliced potatoes and 30 minutes later I had a great thick soup.
The rhythm of old time homesteading can actually lead to an easier task in the kitchen.
Thank you so much for sharing that with me Jan!
my partner luves this soup but has his own particular recipe.. he doesnt measure , just adds until it tastes like he wants it..his ingredients are sauerkraut( everything in the jar ) beef stock, water, salt, worcestershire sauce, garlic, red kidney beans, tomatoe paste, garlic, italian herbs, he used to use the rookworst sausage but as its hard to find he is currently trying the polish sausage ( not as flavoursome ) but does the trick, the soup is quite sour so the flavour isnt for everyone, chuck everything in the slow cooker and forget ( all day ) until the delicious smells remind you its dinner time lol
I’m so happy to hear that! Thank you for sharing that with us!
I made this with a few alterations to make it Weight Watcher Freestyle friendly. Instead of bacon, I used AmyLu Chicken sausage (Tequila Habenero flavor), and bacon bits. I only used 1 potato but used double the white beans. I also added a bag of shredded cabbage to bulk up the veggies. I had read a few recipes for this polish soup that included cabbage so I thought it would work and it did! 2 Freestyle points per cup!
That’s so great! Thank you for sharing that with me!
This is my 4th time in a few months making this it is FANTASTIC THANK YOU
That’s so great! It sounds like you have a new favorite!
i have some in crock pot as i write…my aunt used to make this with pig ears and tails and as a child she never told me what was in it…all i know is that it was delicious…cant wait to see how this turns out
I hope you love it!!
I substituted polish sausage for the bacon and it was delicious. I loved this recipe. My family makes our own sauerkraut too. Thanks!
That sounds lovely! Thank you for sharing that with us, Kaye!
This recipe for Kapustnyak sounds like a hearty meal. If I didn’t want to use bacon, what would you recommend as an alternative non pork fat.
Our readers have reported great results using sausage and kielbasa
I love your website and blog Natasha! My parents came from Ukraine in 1950 to Toronto Canada. I am so thankful she taught me all of her old special recipes growing up. My mom always made this soup in winter. So yummy. The quinoa will be a nice addition I will have to try. She taught me to mix a tablespoon of flour in about 2 tablespoons of sour cream then mix in some broth from the soup until smooth and add it right at the last few minutes to come to a quick short boil to enrich the soup. If we made a vegetarian version with vegetable stock or water we added dried mushrooms we pre-soaked in hot water for a while first- and added the mushroom soaking liquid. Also very yummy. Thanks for the great recipe.
Thank you so much for sharing this with me!!
Just made this. It’s very good! My husband said he can picture himself coming in the house on a snowy day after shoveling the driveway, and eating a big bowl of it.
I think next time I might use kielbasa instead of bacon, and also use a tablespoon of the sauerkraut juice. I might enjoy the extra sour-ness.
Thank you for the recipe. It’s definitely a keeper!!!!!
I’d love to know how you like it with those changes Kelly!!
Made this soup today….OMG – food for the soul for a sauerkraut lover. Thanks for sharing this recipe 😀
I’m so happy to hear that, Brenda!! Thank you for the great review!
This sounds delicious! I’ll definitely have to make it soon. Sounds like the perfect comfort food soup. I always have a jar of Cook’s Pantry sauerkraut in the fridge, so that makes it even easier! Yay!
Awesome! I can’t wait to hear your feedback! Thank you for the great review, Sam!
Thank you for this recipe! Do you have suggestions on how to turn this into a slow-cooked meal? I’d love to use my crock pot
You’re welcome Miranda! I haven’t tried it in a slow cooker because it doesn’t require a very long cook time. If you experiment, let me know how it goes!
I want to make it in slow cooker
It is very nice you have replied to questions for years! I made some sauerkraut and I am so excited to try this after looking around. I like how you made it with bacon and beans instead of sausage. Have a great day!
It’s my pleasure Mace! I hope you enjoy the recipe, please let me know what you think!
It was awesome! Thank you for your recipe! I only have black and great northern beans on hand and figured they would overpower so I cooked chickpeas and also added frozen corn for a sweet addition. I have never bought Mrs.Dash before so I found a recipe and mixed it up for this. Here’s the link if you want to try it. https://housewifehowtos.com/cook/recipe-make-your-own-mrs-dash-season-salt-and-old-bay/
Have a great day 😀
My pleasure Mace, I’m glad you love the recipe! Thanks for sharing your helpful review with other readers!!!
Hi Natasha, this recipe sounds FANTASTIC!!! My grandma always makes me a jar of Ukrainian квашеная капуста, can I use that?? :)))
Hi Tanya, yes that is essentially homemade sauerkraut and should work well.
Being vegan I will leave out the bacon. I might double the white beans. Thank you. This sounds truly good.
You’re welcome Karmen, please let me know what you think!
I just made this and it’s delish! I only rinsed the sauerkraut once as I wanted it a little sour. If I make it again I might do white and sweet potatoes 50/50 to add a slight sweetness. I didn’t have white beans so I used chick peas and they worked well as a substitute. I could have put more quinoa in as well but I wasn’t sure my family would like it that way. This is a fabulous soup!
I’m glad to hear the recipe was a great success! Thanks for sharing your great review Tracey!
Added some Caraway seed and a diced up apple upon the second time of using the kielbasa instead of bacon. I think the added sweetness helps. Try it.
Great suggestion Jeff, thanks for sharing!
Could beef broth be used?
Hi Grace, I haven’t tried this sauerkraut soup with beef broth but I imagine it would work well. If you try it out, let me know how you like it 🙂
Can I use a jar (in there juice) of sauerkraut?
Hi Jacqueline, if using jarred sauerkraut, I would still do “triple rinsed & drained” or it might overwhelm the flavors of the soup.
Hi Natasha!
This recipe reminds me of Shchi in a small way… but do you have any recipes you can share for Shchi?
I made today what I can only describe as Shchi iz Kapusta with meat, but I’m told it can also be made with Sauerkraut.
Hi Pasha, I don’t have a recipe like that but it sure looks good after a quick google search! If I come up with something great, I will be sure to share it. 🙂
I’m going to try tour soup. It sounds tasty.I want to ask a couple of questions.Do you have a recipe for pork shoulder and sauerkraut? Thank You in advance.
Hi Kate, I don’t have a recipe like that – I have some braised cabbage recipes that might be similar to what you are serving for.
Love your soup!by any chance do you know the calories?
Hi Debbie, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free). We are also working on site redesign and calorie count is on the list as well so stay tuned 😀
I love this soup! Natasha, your recipes are AMAZING! I tried so many of them and they all turn out great. You are a great cook.
I’m happy to hear how much you’re enjoying the recipes Lilia! Thanks for following and sharing your review!
My family loves, loves, loves this soup. I wasn’t sure of making it, but it sounded good. After talking my brood into trying it we didn’t have enough….Will make double the next time. Thank you for this recipe.
You’re welcome Teresa! I’m glad to hear how much everyone loves the recipe. Thanks for sharing your fantastic review!
I added sausage with bacon and fresh cabbage Delish
Delicious!. I didn’t see the part about rinsing the sour kraut so my soup was a little sour. I fixed it with a pinch of baking soda and sugar. Thank you for a great recipe. Perfect for a chili day.
You’re welcome Janet! I’m glad you enjoy the recipe! Thanks for sharing!
I didn’t have any bacon so I cubed a fair amount of smoked ham, and followed your recipe to the tee……so delicious !
My Mom is looking down from heaven and smiling. Thanks a bunch 😘😘👏🤗
Ahhh! My pleasure Nina! I’m so happy to hear you love the recipe! Thanks for sharing 😀
Absolutely love this… I changed the bacon for smoked kielbasa and I added a pinch of white pepper instead of the black.
I’m happy you enjoy the recipe! Thanks for sharing 😀
Could I use the homemade sauerkraut from your recipes?
And if I did would I have to rinse it?
I am also Ukrainian and I am loving your site. I have recently went back to my roots in the kitchen
Thanks,
Natashia
Hi Natashia, yes, you would still want to rinse, otherwise it will be too sour. I hope you love it! 🙂
Any particular reason for rinsing the sauerkraut? I made my own and it’s too salty which is why I want to use it for soup, but thinking rinsing may get rid of some of that sour fermentation?
Hi Jane, rinsing the sauerkraut allows you to use more of it in the soup without making it overly sour or salty.
We serve this soup Christmas Eve. We add mushroom and no beans. We also put a spoonful of mashed potatoes on each serving. Yum, can’t wait. It is so good. Thanks for sharing your recipe.
That sounds delicious! Thank you for sharing your review Connie!
Have some kraut left from Reuben Sandwiches, so making this tonight! My Mom was Lithuanian and I (vaguely) remember something like this from years ago. We live in Meridian, ID (close to Boise). What part of ID do you live in?
That’s awesome! We are practically neighbors! 😉
This sounds delicious! I’ll definitely have to make it soon. Sounds like the perfect comfort food soup. I always have a jar of Bubbies sauerkraut in the fridge, so that makes it even easier! Yay!
Oh I haven’t tried that brand but yes sauerkraut is such a healthy food! I hope you love the soup!
Have you tried this in a slow cooker? It’s hot here in Californua, but we live soup!! I have everything on hand to make it!!
I haven’t tried it in a slow cooker because it doesn’t require a very long cook time. If you experiment, let me know how it goes!
I’m happy to find this recipe. My Latvian grandmother made it with barley instead of potatoes, but the rest looks similar. It looks wonderful. Looking forward to trying it?
Barley would really be delicious and the soup! Thank you for sharing that tip!
Made many times. Even now it’s in the making. Can’t wait to enjoy it. Thank you so much! 🙂
Now I’m wishing I had this simmering away on the stove! Sounds so nice with the rainy weather we’re having.
both my family and my husband’s family have been making some version of this for generations. My mother-in-law put cream of wheat in hers I am thinking it would be similar to the use of quinoa in yours
Thank you for sharing! I love how different families take different spins on this classic soup. 🙂
How do you prep the raw white beans? The “click to learn” hyperlink isn’t available. This recipe looks awesome
Andrew, thanks for pointing that out. I fixed the hyperlink and you can click here to see the tutorial.
Recently made your soup & thought it was delicious! Since your recipe made a large amount, I gave my sister some. Her comment, “DELICIOUS!!!!” At first she wasn’t sure what the small circles were but after telling her, she had initially thought that it was quinoa.
Irene, thank you for such a nice review, I’m glad you both liked it 😀.
I have just started eating sauerkraut as I have heard that is supposed to be good for gut health. I was at a loss of how to eat it…I knew it was good with sausages, but I was curious about other things. I found your recipe for sauerkraut soup and made it today and can I tell you that it is DELICIOUS! Unexpectedly delicious. Wow. I am bowled over (no pun intended!) I’ll be perusing your website for me great recipes. Thank you!
I’m so happy you loved it! Thank you so much for sharing that with me. “Bowled over” – ha ha I love it!
I wanted to make something “different” with sauerkraut (not just bake with sausages…) and had not heard of sauerkraut soup, but kapustnyak is absolutely delicious! I altered the recipe in several subtle ways: country ham instead of bacon; garbanzo beans instead of white beans; added 1/2 lb ground venison & 2 cups chopped kale [both of which were in the refrigerator and needed to be used in something!]; seasoned with 1 tsp each of paprika & tumeric instead of Mrs Dash. Excellent!!
Thank you so much for sharing your awesome review and modifications with me 🙂
Had a saurekraut soup in a small bakery and it was awesome so I am going to try this recipe I hope it’s as good will let you know Elaine
I hope you love it! 🙂
its so interesting how everyones version of “kapusnyak” is different from Ukraine! in our region its made from fresh cabbage & with tomato paste. will have to try this version!
It sounds similar to how I make borscht. I love how much variety there is from one recipe to another.
I made a large pot of this soup and my fiancé absolutely loved it, and told me to only make this soup from now on. Thank you!
I hope you loved it too because it sounds like there will be alot of sauerkraut soup in your future. 😉
OMG! Sauerkraut soup. I can’t wait to make this. I’ve never been any good at cooking with sauerkraut (though I have tried). This is going to be great. Thanks!
I would love to hear how it turned out 😀 .
Ok, so I finally got around to making this soup and it is absolutely fantastic. A couple of cooking notes: I used uncured bacon (to avoid the nitrites and all that stuff), and find that it renders fat really well – better than regular bacon. It also keeps a nicer texture, to my thinking.
I added 2 teaspoons of cider vinegar at the end. I thought the soup would be tangy-er than it was (maybe it’s my sauerkraut, dunno. But I did want for just a teensy bit more tang). All natural cider vinegar and sauerkraut, seems to me there’s a real health-bomb in that, too.
It’s still sitting on the hob, but when I bowl it up, going to put some soured cream on the table (I think crème fraiche would be better, though I don’t find it in my markets around here).
Great soup. Thanks.
Thank you so much for the awesome review and for sharing your cooking notes! 🙂 I’m so happy you enjoyed the soup.
I’m glad to have inspired you for this recipe. And you even made it into a one pot meal. (It took me 3 pots and a skillet if you remember my version). I will give this a try, as soon as I can make more of your homemade sauerkraut, we’ve been eating lots of sauerkraut salad.
Oh hello!!! Yes I absolutely remember! 🙂 I love me some sauerkraut salad! How do you make yours? Do you add in anything unusual to the salad?
I make the most simple salad there is from the sauerkraut, and it never fails, i think many people do it this way. We just squeeze any juice out of it, (rinse if too sour), then add pinch of salt (optional, we don’t always do this step), pinch of sugar (or more if you’re making for a crowd), sliced onion (red or yellow), and a very high quality sunflower oil from European stores. So we love this salad because basically the only thing we need to cut is the onion. Add the oil. Mix and the salad is ready to serve.
My husband will sometimes add canned mushrooms if he wants it as a snack/meal to go with some dark rye bread.
That is very similar to how we make it too. Thanks so much for sharing! 🙂
What if I have made my own homeade sauerkraut? It was my first time and the cabbage is still a bit crunchy but I think it would do well in this dish. What do you think?
Generally homemade sauerkraut works fine.
Made this tonight and it turned out super delicious! Thank you so much Natasha!!!
That’s awesome!! Thank you so much for sharing your great review 🙂
This sounds interestingly delicious!
It really is; weird, but good. 🙂 Thanks Leigh!
This was great! We love your soups. I’m ready for your Cooking Channel show, Natasha!
You’re so sweet. Thank you Jessica! 🙂 And thanks for the great review!
Bright, delicious, nutritious.
This one I have to make tonight!
Thanks Coco :). I hope you enjoy it!
I’ve never heard of kapustnyak but these photos are enough to make ANYONE want this today. It’s beautiful!
Thank you Maureen 🙂
Great take on a traditional kapustyak! With quinoa and beans it becomes a wholesome dish that can be eaten on its own. Will make for dinner tonight.
Thank you for the recipe!
You’re welcome Luda :). I hope you enjoy it!
Soup with SALO, that’s how Ukrainians roll 🙂 lol.. Love it
I know right, we recently roasted some salo over at my parent’s fire pit. It was a treat 🙂 . But I think we like bacon more 😀 .
Looks absolutely delicious. What would you suggest for a vegetarian, subbing a bunch of butter for the bacon? Maybe caramelized onions?
Emily, caramelized onions sounds great 🙂 .
Hi! Looks so good! Would it be just as good from homemade sauerkraut?
Yes, that would work well for this soup :).
Oh this is so perfect! I just made it and my husband loves it. It snowed today in Minnesota so it was perfect for the weather. Thanks so much for sharing
Thank you for such a nice review Lexie and you are welcome 😀 .
I will be making this soup as soon as we eat all the leftovers in my fridge. Looks amazing!! Will have to be on the look out for a barrel cured sauerkraut.
I found it at Fred Meyer in the refrigerator section 🙂
I can’t wait to try this! I love anything with sauerkraut. My favorite unusual soup is a curried cauliflower soup with Swiss cheese and sweet potatoes. Also pickle soup. Yum!
Oh wow that sounds delicious!! Do you have a recipe for it posted n your blog?
Not yet. They’re on the (long) list of things to post. Soon I hope!
This used to be my favorite soup as I was growing up! Oh, sweet memories…
I really love your recipe, Natasha!
I’ve never had it with bacon and now I am really excited to try it! Perfect soup for the cold, rainy day!!!
The bacon is a nice treat in this soup. I especially love it sprinkled over the top. Mmmm. 🙂