Sauerkraut Soup (Kapustnyak)
This hearty Ukrainian-style sauerkraut soup is a comforting blend of smoky bacon, tender vegetables, and tangy sauerkraut simmered in broth. It's warming, filling, and full of traditional flavor—perfect for chilly days or cozy dinners.
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.