Kapustnica: Easy Sausage Sauerkraut Soup
Kapustnica is a delightful sausage sauerkraut soup that effortlessly combines the perfect balance of sour and smoky flavors.
This easy-to-make dish is an ideal choice for chilly days, requiring only three main ingredients, a single pot, and a modest amount of your time.
Not only does this sauerkraut soup satisfy the taste buds, but it also aligns with dietary preferences—it’s low in carbs, naturally gluten-free, and dairy-free.
Enjoy a comforting bowl of Kapustnica, a warm and flavorful option that embraces simplicity without compromising on taste.
The recipe requires:
9 Ingredients
Active cooking time: 10 minutes
Total cooking time: 1 hour 40 minutes
Table of Contents
What is Kapustnica?
Kapustnica is a traditional Slovak cabbage soup enjoyed in many restaurants, with a meatless Christmas version typically served on Christmas Eve when families come together during the holiday season. The name “kapustnica” is derived from ‘kapusta,’ meaning cabbage.
This delicious sauerkraut soup includes sauerkraut, sausage, mushrooms, various spices, and occasionally pork, resulting in a thick consistency and a perfect blend of sour and smoky flavors.
It holds a special place as one of my favorite Slovak dishes, and I particularly appreciate its low-carb qualities.
This is how Kapustnica is served in a Slovak restaurant.
Why you will love this!
- Easy homemade sauerkraut soup recipe for the soup season
- Balance of tangy and smoked flavors
- One-pot soup recipe with only 3 main ingredients
- Keto-friendly, gluten-free and dairy-free
- Wonderful winter soup to enjoy during cold days
Kapustnica Recipe
Ingredients
Servings: 4-6
2.6 L (2.6 quarts) pot
To make this tasty soup, you will need these simple ingredients:
- 700 g (2.5 cups/1.5 lb) sauerkraut , rinsed, drained and chopped. You can use store-bought sauerkraut or homemade sauerkraut.
- 250g-280 g (1-1.2 cups/0.6 lb) smoked sausage/klobasa, sliced. Polish sausage (kielbasa sausage) OR Italian sausage OR Hungarian sausage, or other sausages you love.
- 1 onion, diced
- 10-20 g (2-3 tbsp/0.8 oz) dried porcini mushrooms. Can be replaced with fresh champions, add about 150-200 g of fresh mushrooms.
- 1 tbsp. olive oil/ghee
- 1 bay leaf
- 2 tsp. sweet paprika or smoked paprika
- Salt, and black pepper to taste
For garnish:
- Sour cream
- Fresh dill/parsley/chives, chopped
Equipment
It’s basically one-pot soup recipe, so you just need:
- Large soup pot or Dutch oven (at least 2.5 L/2.6 quarts)
- Wooden spoon
- Large cutting board and a kitchen knife
- Strainer to rinse the sauerkraut
How to make Kapustnica: step-by-step instructions
Step 1: Prepare the Ingredients (5 minutes)
Begin by preparing the ingredients. Dice the onions, slice the sausages into circles, and mince the garlic. For the sauerkraut, rinse it under cold water to create a milder taste, then roughly chop it.
TIP: For a stronger sour taste, skip rinsing the sauerkraut. Squeeze it from the liquid and chop it before adding it to the pot.
Step 2: Saute the onions, garlic and sausage (5 minutes)
In a pot over medium heat, melt ghee or olive oil. Saute the onions until translucent. Add the garlic and saute briefly before introducing the sausages. Saute the sausages, allowing them to slightly brown for 2-3 minutes.
Step 3: Simmer on Low Heat (1.5 hours)
Once sausages are browned, add sauerkraut, dried mushrooms, spices, and pour boiling water into the pot.
Cover with a lid, bring to a boil, then reduce the heat and simmer on low for 1 hour and 20 minutes or until the sauerkraut is tender.
When the time is up, adjust the seasonings by adding pepper and salt carefully, as the soup is already quite salty, and add more water if needed. Simmer for an additional 5-10 minutes.
Serve hot with a dollop of sour cream and fresh greens. Enjoy your delicious sauerkraut soup!
Recipe variations
ADD MORE MEAT
To enhance the satiety of your sauerkraut soup, consider incorporating a variety of meats. Here’s a guide, keeping in mind the required cooking times to ensure the meat is thoroughly cooked and remains tender:
- Pork/ beef (cubed). Add pork or beef along with sausages and allow them to lightly brown. Introduce the remaining ingredients and cook for approximately 1.5 hours to ensure the pork is tender.
- Chicken Breast (cubed). Include chicken breast toward the end of the cooking process; they typically require 15-20 minutes to reach full readiness.
- Boneless Chicken Thighs (cubed). Add chicken thighs alongside sausages and let them cook for the same duration.
VEGETARIAN VERSION
For a vegetarian alternative, omit the sausage and incorporate more mushrooms and diverse vegetables and such as carrots, tomato paste, potatoes, and beans (note: not keto).
BALANCE OF FLAVORS
Traditional Kapustnica includes dry plums to balance the soup’s sourness; however, skip this for a keto-friendly version. If desired, add them along with the mushrooms. Optionally, introduce a small amount of sweetener (such as erythritol) if a touch of sweetness is desired.
What to serve with Kapustnica
Kapustnica is traditionally served with a piece of fresh bread, so I gathered some keto recipes for bread and crackers to enjoy with this hearty soup:
Variety of Sauerkraut Soup
Sauerkraut soup holds a distinguished place as one of the most beloved dishes across Central and Eastern Europe. Each region has crafted its unique interpretation, reflecting local culinary preferences and adding a distinct flair to traditional soup recipes.
German Sauerkraut Soup (Sauerkrautsuppe)
Known for its hearty and creamy texture, the German sauerkraut soup combines sauerkraut, potatoes, tomato paste, broth, paprika, caraway seeds, and an assortment of meats such as smoked sausage, bacon, or pork ribs. The addition of crème fraîche/sour cream enriches the soup, providing a luscious finish.
Polish Sauerkraut Soup (Kapuśniak)
In Poland, Kapuśniak has a flavorful profile featuring sauerkraut, Polish sausage (kielbasa), potatoes, carrots, tomato paste, onions, and occasionally mushrooms, juniper berries, and celery. This variation offers a harmonious blend of ingredients.
Ukrainian Sauerkraut Soup (Kapusnyak/Капусняк)
Kapusnyak, a satisfying Ukrainian soup, is often prepared with beef or pork broth, incorporating sauerkraut or fresh cabbage, carrots, potatoes, tomatoes, and often millet. The soup is often thickened with a mix of flour and sour cream.
Czech Sauerkraut Soup (Zelňačka)
Zelňačka from the Czech Republic delights with its savory and slightly tangy flavor, complemented by the smokiness of meats. This variation typically includes sauerkraut, potatoes, smoked meats, and assorted vegetables such as carrots and celery. Zelňačka may also incorporate flour and a hint of sugar.
Russian Sauerkraut Soup (Shchi/Щи)
Shchi is a classic Russian soup with a hearty, tangy flavor. Made with sauerkraut or fresh cabbage, potatoes, carrots, onions, and meat like beef or pork.
FAQ
How to store sausage sauerkraut soup?
To store: store in a fridge, covered for 3-4 days. The soup will taste even better with time.
To freeze: freeze in freezer-safe containers and thaw overnight in the fridge.
How to make sauerkraut soup in an Instant Pot/pressure cooker?
Saute the onions, garlic, and sliced sausage in sauté mode either in the Instant Pot or in a skillet. Add the rest of the ingredients—sauerkraut, spices, and water—into the pot. Place all the ingredients in the Instant Pot, cover with a lid, and set the valve to the sealing position. Cook at high pressure for 1 hour. After cooking, allow for a natural release for 15-20 minutes. If needed, manually release any remaining steam.
How to make it in a Slow cooker?
Saute the onions, garlic, and sliced sausage in a skillet. Place all the ingredients in the Slow cooker, cover with a lid, and cook on low for 6-8 hours or until the sauerkraut is tender.
Nutritional value
Total carbohydrate 8.5 g
Dietary fiber 4.5 g
Total sugars 2.8 g
Net carbs 4 g
Total fat 15.8 g
Saturated fat 4.3 g
Cholesterol 36 mg
Potassium 350 mg
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
More keto recipes to try:
Kapustnica: Sausage Sauerkraut Soup
Savor the warmth of Kapustnica, a delicious sausage sauerkraut soup. Perfect for chilly days, easy-to-make keto sauerkraut soup recipe.
Ingredients
- 700 g (2.5 cups/1.5 lb) sauerkraut , rinsed, drained and chopped
- 250g-280 g (1-1.2 cups/0.6 lb) smoked sausage/klobasa, sliced. Polish sausage (kielbasa) OR Italian sausage OR Hungarian sausage, or other sausages you love.
- 1 onion, diced
- 10-20 g (2-3 tbsp/0.8 oz) dried porcini mushrooms. Can be replaced with fresh champions, add about 150-200 g of fresh mushrooms.
- 1 tbsp. olive oil/ghee
- 1 bay leaf
- 2 tsp. sweet paprika or smoked paprika
- Salt, and black pepper to taste
For garnish:
- Sour cream
- Fresh dill/parsley/chives, chopped
Instructions
- Dice onions, slice sausages, and mince garlic. Rinse sauerkraut for milder taste and chop. Tip: For a bolder flavor, skip rinsing sauerkraut; chop after squeezing.
- Melt ghee/olive oil over medium heat in a pot. Saute onions till translucent. Add garlic, saute briefly, and introduce sausages. Saute until sausages slightly brown (2-3 mins).
- Add sauerkraut, dried mushrooms, and spices. Pour boiling water; cover, and bring to a boil. Reduce heat and simmer for 1 hour and 20 minutes or till sauerkraut is tender.
- After that, adjust the seasonings by adding pepper and salt cautiously. Add more water, if needed to get the desired consistency. Cook for an additional 5-10 minutes.
- Serve hot, top with sour cream and fresh greens. Enjoy a delicious keto sauerkraut soup!
2 thoughts on “Kapustnica: Easy Sausage Sauerkraut Soup”
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Your article helped me a lot, is there any more related content? Thanks!