• Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike

Polish Sauerkraut Soup

A vegetarian version of the Polish soup Kapusniak. It is fresh, clean, fermented, brothy soup hearty with vegetables and a sour briney flavor.
Polish Sauerkraut Soup

Share This Recipe

85% of people like this recipe
( 20 votes )

What do you think?

Servings: 4
Total Time: 1 hour 30 minutes
Recipe by: Rae


2 cups vegetable broth
6 cups water
2 cups sauerkraut
1 cup sliced peeled carrots
1 cup sliced celery
1 cup chopped yellow onion
1 cup cubed peeled yellow potatoes
3 large cloves garlic, chopped
1/4 cup pearl barley
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
2 TBSP chopped fresh dill
optional: sour cream for garnish


1. Drain the sauerkraut reserving 1 cup of the juice.

2. In a Dutch oven stir together the vegetable broth, water, sauerkraut, carrots, celery, onions, potatoes, garlic, barley, bay leaf, salt, and pepper. Bring to a boil and then lower the heat to medium-low.

3. Simmer for 45 to 60 minutes or until the barley and vegetables are tender.

4. Stir in the reserved sauerkraut juice and bring back to a boil.

5. Stir in the dill and season with salt & pepper if needed. Serve topped with sour cream, if using.

Recipe Feedback

Polish Sauerkraut Soup

Got some tips or comments for this recipe?

Kitchen Essentials
Affiliate links to products we use and recommend