Sauerkraut Soup Recipe (Kapustnyak) (2024)

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This sauerkraut soup is a most unusual and delicious soup. It’s also the perfect example of how the farmers and common folks of Ukraine made delicious foods with simple basic ingredients. My husband’s grandparents stored sauerkraut inbarrels for winter. The sauerkraut wasone of their primaryvegetable sources during the cold months, so they got creative with it and made Kapustnyak (sauerkraut soup).

Can you evenimagine not being able to go to the grocery store and buybroccolior lettuce in the winter? We are truly blessed tolive in the US! #sothankful ?

Back to this soup, the sauerkraut gives ita lovely texture and zing and the bacon provides a subtle smokiness. ?Excellent with fresh crusty bread. It’s hearty, filling and will warm your belly. My husband and I enjoyed leftovers for several days.

This recipe was inspired by one of my readers, Oksana, who shared herrecipe for sauerkraut soup and bean soup with me. It was also inspired by Rachel Ray’s Ham, Bean and Bacon Soup. Thank you ladies for generously sharing your delicious recipes! 🙂

Ingredients for Sauerkraut Soup:

1 Tbsp olive oil
8 ozbacon, chopped
1 stick celery, finely diced
1 medium onion, finely diced
2 medium carrots, thinly sliced
3 medium (1 lb) potatoes, peeled and sliced into 1/3″ thick pieces
1/4 cup quinoa, rinsed, optional
2-3 cupssauerkraut, triple rinsed & drained (weuse 3 cups or about2 lbs)
8 cups low sodium chicken broth
2 cups water, or to taste
1 (15 oz can) white beans (click to learn how to cookyour own beans)
Salt, Pepper and Mrs. Dash seasoning, to taste

How to Make Sauerkraut Soup (Kapustnyak):

1.Heat 1 Tbsp oil in a large soup pot or Dutch oven (here’s the one I use). Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.

2. Add finely chopped celery and onion. Saute until softened and golden (5 min).

3. Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2cups water. Bring to a boil then reduce heat and simmer 15 min.

4. Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender(about 10min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.

All that coziness in a bowl ?. What’s your favorite “weird” soup? Maybe you fancy yourself a bowl of pickle soup orgreen borsch?