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Polish Sauerkraut Soup

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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 recipe

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servings: 4

total time: 1 hour 30 minutes

recipe by: 


  • 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.

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