This Sauerkraut Soup, also known as Kapustnyak, is a classic Eastern European comfort food.
It’s rich with savory bacon, tender vegetables, creamy white beans, and just the right touch of tangy sauerkraut.
Whether you’re craving a warming winter meal or exploring Ukrainian flavors, this soup hits the spot.
Why You’ll Love This Recipe
Bold, unique flavor: The sauerkraut adds tang and depth that’s irresistible.
One-pot wonder: Everything simmers together for easy prep and cleanup.
Bacon bonus: Smoky bacon builds a flavorful foundation for the broth.
Great for leftovers: Like most soups, this one gets even better the next day.
Hearty yet healthy: Packed with veggies, beans, and optional quinoa.
What You’ll Need (Ingredient Highlights)
Sauerkraut: Triple rinsed for balance—adds tang without overpowering.
Bacon: Sautéed first to create a smoky base.
Vegetables: Potatoes, carrots, onion, and celery for bulk and nutrients.
White beans: Add creaminess and plant-based protein.
Broth + water: Creates a rich and balanced soup base.
Seasoning: Salt, pepper, bay leaf, and optional Mrs. Dash for extra zing.
Pro Tips Before You Start
Rinse the sauerkraut well: This tones down the sourness without losing flavor.
Use low-sodium broth: It allows you to better control the saltiness.
Keep some bacon for garnish: Adds a nice texture and presentation.
Let the soup rest: Flavors deepen after sitting for an hour or overnight.
Serve with bread: A slice of crusty sourdough is the perfect companion.
How to Make Sauerkraut Soup (Kapustnyak)
Step 1 – Sauté the Bacon
In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium heat.
Add chopped bacon and cook until golden and crispy.
Remove with a slotted spoon and set aside.
Step 2 – Build the Aromatic Base
In the same pot, add finely chopped celery and onion.
Sauté until softened and golden, about 5 minutes.
Step 3 – Add Veggies and Simmer
Stir in sliced carrots, potatoes, and quinoa (if using).
Pour in 8 cups of low-sodium chicken broth and 2 cups of water.
Bring to a boil, then reduce heat and let simmer for 15 minutes.
Step 4 – Add Sauerkraut and Beans
Rinse and drain the sauerkraut thoroughly.
Add 2 to 3 cups to the soup, along with half the reserved bacon, white beans (with liquid), and a bay leaf.
Stir well and continue simmering for another 10 minutes, or until potatoes are tender.
Step 5 – Season and Serve
Taste the soup and season with salt, pepper, and Mrs. Dash (if using).
I used about ½ tsp salt, ¼ tsp pepper, and ½ tsp Mrs. Dash.
Serve hot, garnished with remaining bacon and paired with crusty bread.
What to Serve It With
Rye or sourdough bread: Perfect for soaking up the flavorful broth.
Crackers or toast: For a light lunch option.
Ukrainian garlic pampushky: Traditional and delicious.
Simple side salad: Bright greens balance the richness.
Pickled veggies: Continue the Eastern European theme.
Variations / Substitutions
Use kielbasa: Swap bacon for smoked sausage for a different depth of flavor.
Vegan option: Omit bacon and use veggie broth; add smoked paprika for depth.
Add cabbage: For more volume and texture alongside the sauerkraut.
Make it spicy: Stir in crushed red pepper flakes or chili oil.
Swap beans: Cannellini or navy beans work great too.
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely and freeze in portions for up to 2 months.
Reheat: Warm on the stovetop over medium heat until hot. Add water if it thickens.
FAQs
Why rinse the sauerkraut?
Rinsing removes excess salt and softens the sour flavor while keeping the tang.
Can I make this soup vegetarian?
Absolutely—skip the bacon and use vegetable broth for a meatless version.
Is quinoa necessary?
No, it’s optional. It adds texture and protein but can be omitted.
Can I use fresh cabbage instead of sauerkraut?
You can, but it won’t have the same tangy profile. Try adding vinegar to mimic it.
What kind of beans work best?
White beans like cannellini or great northern beans are ideal—they’re creamy and neutral.
Can I make this in an Instant Pot?
Yes. Use the sauté function for the bacon and veggies, then pressure cook on high for 8 minutes, natural release.
How do I make it richer?
Use a mix of chicken broth and bone broth, or add a small spoon of butter at the end.
Final Thoughts
This Sauerkraut Soup is warm, hearty, and full of character.
Whether you’re new to Ukrainian recipes or grew up with Kapustnyak, this dish is a cozy bowl of tradition that’s easy to make and even easier to love.
Sauerkraut Soup (Kapustnyak)
Ingredients
- 1 Tbsp olive oil
- 8 oz bacon chopped
- 1 stick celery finely diced
- 1 medium onion finely diced
- 2 medium carrots thinly sliced
- 3 medium 1 lb potatoes, sliced into 1/3″ pieces
- ¼ cup quinoa rinsed (optional)
- 2 –3 cups sauerkraut rinsed and drained
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 15 oz can white beans
- 1 bay leaf
- Salt pepper, and Mrs. Dash to taste
Instructions
- Cook celery and onion until soft.
- Add carrots, potatoes, quinoa, broth, and water. Simmer 15 mins.
- Stir in sauerkraut, half the bacon, beans with liquid, and bay leaf. Simmer 10 mins.
- See full steps with tips & photos → https://mischacrossing.com/sauerkraut-soup-kapustnyak/
Notes
- Rinse the sauerkraut to control the tanginess—leave it less rinsed for more sour flavor.
- For a vegetarian version, omit bacon and use vegetable broth. Add smoked paprika for depth.
- This soup gets better the next day—store in the fridge for up to 4 days or freeze for up to 2 months.
- Add a dollop of sour cream for a creamy twist.
