Polish cabbage soup, (Kapusniak), is a hearty soup made with cabbage, potatoes, carrots, onions, and with or without any type of meat. Caraway, dill, and sauerkraut add add optional added flavor!
This versatile soup is a flavorful and satisfying, with many variations make it a delicious, and budget friendly soup to serve anytime.
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What Is Kapusniak Soup?
Kapusniak is a traditional Polish soup common to Russia, Poland, Ukraine, and Slovakia. Known by a several names such as Kapusta, or Kapustnica the universal debate is whether to use shredded cabbage, sauerkraut, or both.
You'll see this difference between one version to another. It's basically whether you prefer the tang from the sauerkraut or not.
Low in carbs, low in calories, low in fat, and high in flavor, this rustic soup is simple to make any time of the year. Enjoy this authentic Polish meal with or without the kraut, and serve a hearty homemade rustic bread as a side.
Why You'll Love This Recipe
This isn't your grandma's cabbage soup. It's a symphony of flavors and textures, a warm hug in a bowl that will leave you wanting more. This simple vegetable soup is easy to make, using year round staple vegetables like carrot, onion, tomato, and cabbage.
This humble cabbage soup is the basis of many similar cabbage soup recipes like the Weight Watchers Zero Point soup or Cabbage Fat Burning soup recipes.
Here's why you'll fall in love with Kapusniak:
- A Flavorful Fusion: Each bite is a kaleidoscope of taste, surprising and satisfying you with every spoonful.
- A Taste of Tradition: Kapusniak is a dish steeped in history, passed down through generations. Every bowl is a connection to the past, a reminder of home and warmth.
- Warmth in Every Bowl: Imagine a cozy hug on a chilly day. That's Kapusniak. The rich broth, simmered to perfection, envelops you in its warmth, while the hint of dill adds a refreshing touch that uplifts your soul.
Whether you are looking for a detox soup to start the New Year off, or just a hearty and filling soup to serve with sandwiches, you will love the flavor and simplicity of this Polish kapuśniak soup.
Ingredients You'll Need
You probably already have all the main ingredients to make this Kapusniak recipe. You can include the sauerkraut or leave it out. Kapusniak is a soup based on what's available.
When cabbage is not available, sauerkraut is used. You can easily make this a vegetarian soup, or add any variety of meats.
- Cabbage - fresh and shredded or chopped.
- Carrots - diced.
- Onion - diced.
- Celery - diced.
- Garlic - minced or grated.
- Olive oil - or any oil or butter.
- Tomatoes - fresh chopped or canned.
- Broth - vegetable or chicken, as preferred.
- Water
- Bay Leaf
- Allspice berries - whole, or ⅛ teaspoon ground allspice.
- Salt - to taste.
- Pepper - to taste.
- Dill - Optional - Dill weed or seeds, what is seasonally available, and to taste (like using parsley).
- Caraway seeds - Optional, to taste.
- OPTIONAL: Sauerkraut - adds a slightly sour tang to the soup broth.
- Garnish with chopped parsley if desired.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Authentic Polish Cabbage Soup
The only skill set you need is chopping and dicing. This rustic cabbage soup is a one pot dish. You can have this robust, rustic soup prepared and ready to serve in about 40 minutes.
Saute Onion and Garlic
- Heat the olive oil in a large 4 quart Dutch oven or soup pot over medium heat.
- Add the onions and cook for an additional 1 to 2 minutes.
Saute The Diced Carrots and Celery
- Add the diced carrots and celery, continuing to cook for another 3 to 4 minutes.
Stir In The Tomatoes and Shredded Cabbage
- Mix in the shredded cabbage and chopped tomatoes. If you are using whole canned tomatoes, cut them up before adding.
Add The Broth And Seasoning (and Sauerkraut If Desired)
- Pour in the vegetable or chicken broth, water, bay leaf, and allspice berries.
- Season to taste with salt and pepper. If you are opting to add the sauerkraut, now is the time to do so. Traditionally caraway seeds or dill are added, to taste.
- Bring the soup pot to a boil, and then simmer for 30 minutes. Garnish with chopped parsley, serve & enjoy!
Tips For Success
- To reduce sodium, use low sodium broth, no salt added broth, or make your own broth.
- Use homemade broth to elevate the flavor even more. I have an easy Instant Pot Chicken broth recipe that is perfect for many of my soup recipes also!
- To re heat, simply defrost in the refrigerator overnight, then heat up in a pot on the stove top, or in the microwave.
Substitutions and Variations
- You can substitute a can of tomatoes for the fresh tomatoes. Drain them, cut, and then drain excess liquid off again. If you want this to be a vegan or vegetarian cabbage soup, be sure to use vegetable broth.
- You can also make this in a crockpot with the setting on high for 4 hours.
- Additional vegetables, such as diced potato can be added also.
- You can vary this Polish soup recipe simply by adding a few different spices such as 1 teaspoon Cajun spice, or 1 teaspoon of Fennel Seeds, or 1 teaspoon Caraway seeds. You can also add meats such as kielbasa, chicken, beef short ribs, and even hamburger.
Serving Suggestions
Don't be fooled by the humble cabbage origins of this soup. Kapusniak harbors hidden treasures – tender potatoes, plump carrots, and maybe even a sneaky bean or two.
Each bite is a delightful surprise, keeping your taste buds guessing and wanting more. Serve this Polish Kapusniak cabbage or sauerkraut soup with sandwiches or anything you like.
Related Recipes
- Grinder Sandwich
- Sourdough Grilled Cheese
- Low Carb BLT'S
- Chicken Salad Wraps
- Fat Tuesday Paczki - (Polish Donuts).
Storage Options
- Store leftovers in a covered container in the refrigerator for up to three days. If it lasts that long.
- You can also freeze leftover soup in storage containers for up to 3 months.
- Defrost in the refrigerator, then reheat in the microwave, or in a sauce pan on the stove top.
Frequently Asked Questions
Yes, store in serving size or family size plastic containers. Transfer to the refrigerator the night before you heat the soup back up. Cabbage reheats a little softer, but if you shred the cabbage, or dice it, you will not even notice the change.
More Delish Ideas
- Panda Express Style Beef and Broccoli
- Easy Chimichurri Rice
- Ghanaian Meat Pie Recipe
- Ghanaian Jollof Rice
Kapusniak (Polish Cabbage Soup)
Equipment
Ingredients
- 2 tablespoon Olive oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 4 Carrots peeled and diced
- 2 stalks Celery diced
- 2 medium Tomatoes canned or fresh, chopped
- ½ head Cabbage chopped or shredded
- 4 cups Broth chicken or vegetable
- 4 cups Water
- 1 Bay leaf
- 3 Allspice berries whole, or ⅛ teaspoon ground allspice.
- 1 teaspoon Salt or to taste
- ½ teaspoon Pepper
Optional Ingredient
- 8 oz Sauerkraut canned or jarred. With or without caraway seeds.
- Parsley chopped for garnish
Instructions
- Heat the olive oil in a large 4 quart Dutch oven or soup pot over medium heat. Add the onion, garlic, and saute for 1 to 2 minutes.2 tablespoon Olive oil, 1 Onion, 2 cloves Garlic
- Add the diced carrots and celery and continue to saute for another 3 to 4 minutes.4 Carrots, 2 stalks Celery
- Add in the shredded cabbage and chopped tomatoes. If you are using whole canned tomatoes, cut them up before adding.2 medium Tomatoes, ½ head Cabbage
- Pour in the vegetable or chicken broth, water, bay leaf. and allspice berries. Season to taste with salt and pepper. If you are opting to add the sauerkraut, now is the time to do so (sauerkraut will add to the sodium and is not calculated in the nutrition).4 cups Broth, 4 cups Water, 1 Bay leaf, 1 teaspoon Salt, ½ teaspoon Pepper, 8 oz Sauerkraut, 3 Allspice berries
- Bring the soup pot to a boil, and then simmer for 30 minutes. Serve & enjoy!Parsley
Notes
- To reduce sodium use low sodium broth, no salt added broth, or make your own broth.
- Use homemade broth to elevate the flavor even more. I have an easy Instant Pot Chicken broth recipe that is perfect for many of my soup recipes also!
- Nutritional information for this recipe included the optional sauerkraut.
Shirley Blank
How does it get so much sodium?
Kelly Bloom
If you add the optional sauerkraut, which is salt brined of course, the sodum is 1345mg. If you omit it (it's one of the optional ingredients, because some people can't have it), the sodium is 1078 mg. I adjusted the nutrition to not include the optional sauerkraut with a note that if sauerkraut is included, it does contain more sodium. Hope that helps!