Kapusniak (Polish Cabbage Soup)

5 from 5 votes

Kapusniak, also known as Polish cabbage soup, is a traditional and hearty soup that's popular in Poland and other Eastern European countries. It's made with cabbage or sauerkraut, potatoes, carrots, onions, and meat, and is often seasoned with caraway seeds and dill.

Prep Time10

Cook Time30

Total Time40

Course: Soups & Stews

Cuisine: European

Servings:

Calories: 103kcal

Author: Kelly Bloom

Equipment

6 qt Enameled Dutch Oven

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

US Customary - Metric

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

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.

Nutrition