Kapusniak (Polish Cabbage Soup)

Name: Kapusniak (Polish Cabbage Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp 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 tsp ground allspice.); 1 tsp Salt (or to taste); ½ tsp Pepper; 8 oz Sauerkraut (canned or jarred. With or without caraway seeds.); Parsley (chopped for garnish)

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Kapusniak (Polish Cabbage Soup), is a hearty soup made with cabbage, potatoes, carrots, onions, and with or without any type of meat. Caraway, dill, and sauerkraut add optional added flavor. This budget friendly soup goes so well with our hearty Cheesecake Factory Brown Bread Rolls or even Mini Pita Bread Rounds.

bowl of kapusta, or Polish sauerkraut (or cabbage) soup.

Why You'll Love This Kapusniak Soup Recipe

This isn't your grandma's cabbage soup. ow 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 soup with or without the kraut, with hearty rustic bread on the side.

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.

What Is Kapusniak Soup?

Kapusniak is a traditional cabbage soup common to 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.

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Ingredients Overview

You probably already have all the main ingredients to make this Kapusniak recipe. You can include the sauerkraut or leave it out, as Kapusniak is a soup based on what's available. This simple vegetable soup is easy to make, using year round staple vegetables like carrot, onion, tomato, and cabbage.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

A pot with chopped carrots, cabbage, bell pepper, and onion, surrounded by a pitcher of chicken broth, a bottle of olive oil, a bowl of diced tomatoes, and salt and pepper shakers, each labeled.

How To Make Authentic Kapusniak Soup

The only skill set you need is chopping and dicing. This rustic cabbage soup is a one pot dish. Chop up your vegetables and simmer then in the pot. You can have this robust, rustic soup prepared and ready to serve in about 40 minutes, tho the soup is even better if it has more time to simmer.

Step 1: 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.

Step 2: Add the diced carrots and celery, continuing to cook for another 3 to 4 minutes.

Step 3: Mix in the shredded cabbage and chopped tomatoes. If you are using whole canned tomatoes, cut them up before adding.

Broth and cabbage with other soup vegetables cooking.

Step 4: 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.

Serving Suggestions

This cabbage soup is a comforting meal all on its own. But, you can pair it with a Cranberry Pecan Chicken Salad sandwich, or our Turkey Pinwheel Sandwiches for a heartier lunch or dinner.

Don't forget warm Homemade Everything Bagels or a crusty baguette for dipping into the savory broth.

Substitutions and Variations

Here are a few delicious variations or substitutions when making this recipe.

Meat Options: While chicken, ham hocks, or smoked sausage is traditional, you can easily substitute with beef short ribs, stewing beef, or even ground beef for a different flavor profile. Adjust cooking time as needed for the chosen meat.
Vegetable Additions: To add more depth and nutrition, consider including other root vegetables. Diced parsnips, or even a small amount of turnip can be added along with the potatoes for extra sweetness and earthiness.
Crockpot Friendly: You can also make this in a crockpot with the setting on high for 4 hours.

Tips For Success

Here are a few tips for making this recipe:

Brown Your Meat for Depth: If your recipe calls for fresh meat (like pork shoulder or beef), take the time to brown it well on all sides before adding it to the pot. This step adds a crucial layer of rich, savory flavor to the soup. Disregard browning if you're using rotisserie chicken of course.
Homemade Broth: Use homemade broth when available. I have an easy Instant Pot Whole Chicken Broth recipe that is perfect for many of my soup recipes also!
Sauté Aromatics Properly: Don't rush the sautéing of your onions, garlic, and other aromatics. Cooking them until softened and translucent, or even lightly caramelized, will build a flavorful base for your soup.
Simmer for Flavor Development: Like many hearty soups, Kapusniak benefits greatly from a long, slow simmer. This allows the flavors to meld and deepen, and tough cuts of meat to become tender. Don't be afraid to let it cook for a few hours.
Adjust Seasoning at the End: The flavors of Kapusniak can change as it simmers and the sauerkraut breaks down. Taste the soup towards the end of the cooking process and adjust salt, pepper, and potentially more sourness (from extra sauerkraut juice or a splash of vinegar) to your liking.

Storage Options

Some recommended storage options for this recipe are:

Refrigeration: Once cooled completely, transfer leftover soup to an airtight container. It will keep well in the refrigerator for up to 4-5 days.
Freezing: This soup freezes very well. Allow the soup to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Stovetop Reheating: For best results, reheat soup in a pot over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth if it seems too thick.

Frequently Asked Questions

What kind of cabbage should I use?

For fresh cabbage, a standard green cabbage works perfectly. When it comes to sauerkraut, if you decide to include it, opt for a good quality brand, and consider rinsing it if you prefer a less intensely sour flavor.

Can I make this soup vegetarian or vegan?

Yes, you can. Omit the meat and use vegetable broth. For a smoky flavor, you can add smoked paprika, liquid smoke, or even some smoked mushrooms.

How long should I cook the soup?

While ready to eat in less than an hour, Kapusniak benefits from a long, slow simmer. Aim for at least 1 to 2 hours after all ingredients are combined, or even longer in a slow cooker. This allows the flavors to meld, the cabbage to soften, and the meat (if used) to become very tender.

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