A super simple and tasty vegetable soup with tangy sauerkraut!
Sauerkraut, a fermented cabbage, is a food that I enjoy but I do not use often enough! You can use it in many different ways including this soup which is just packed with vegetables! The recipe starts out with onions, carrots, and celery before adding garlic and caraway seeds. Once the vegetable broth (link) is poured in, the sauerkraut is added along with potatoes and millet (or quinoa) are added and simmered until tender. The final seasoning includes allspice and dill! This soup is quick and easy to make and it’s packed with flavour; perfect for cold winter days!
Add bacon!
Sauerkraut Soup (Kapusniak)
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 6
A super simple and tasty vegetable soup with tangy sauerkraut!
ingredients
- 2 tablespoons olive oil
- 1 cup onions (or leek), diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cloves garlic, chopped
- 1/2 teaspoon caraway seeds (optional)
- 6 cups vegetable broth (link) (or chicken broth (link), or beef broth (link), or ham broth (link))
- 1 pound sauerkraut, drained and coarsely chopped
- 1 pound potato (or celeriac root), diced
- 1/4 cup quinoa (or millet) (optional)
- 1/2 teaspoon ground allspice (optional)
- 1 tablespoon dill, chopped (or 1 teaspoon dried dill) (optional)
- salt and pepper to taste
directions
- Heat the oil in a large saucepan over medium heat, add the onion, carrots, and celery, and cook until tender, about 7-10 minutes.
- Add the garlic and caraway seeds and cook until fragrant, about a minute.
- Add the broth, sauerkraut, potato, quinoa, and allspice, bring to a boil, reduce the heat and simmer until the quinoa and potatoes are tender, about 20 minutes.
- Mix in the dill, season with salt and pepper to taste and enjoy!
Option: Add 1/2 teaspoon marjoram, along with the broth.
Option: Add 3 juniper berries, along with the broth.
Option: Add 8 ounces bacon! Cook the bacon first, set aside and add back with the broth to simmer. (Use 2 tablespoons of bacon grease to cook the veggies in instead of oil.)
Option: Add 8 ounces kielbasa sausage, sliced or diced, pan fry in oil (or bacon grease), set aside and add back with the broth to simmer.
Option: Add 8 ounces ham, diced, optionally fried, and added with the broth to simmer!
Option: Add 3 juniper berries, along with the broth.
Option: Add 8 ounces bacon! Cook the bacon first, set aside and add back with the broth to simmer. (Use 2 tablespoons of bacon grease to cook the veggies in instead of oil.)
Option: Add 8 ounces kielbasa sausage, sliced or diced, pan fry in oil (or bacon grease), set aside and add back with the broth to simmer.
Option: Add 8 ounces ham, diced, optionally fried, and added with the broth to simmer!
Nutrition Facts: Calories 165, Fat 5g (Saturated 0.7g, Trans 0), Cholesterol 0, Sodium 569mg, Carbs 26g (Fiber 5g, Sugars 4g), Protein 4g
Nutrition by: 
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Thank you!
I love Kapusniak in any variation.
Kevin, I made this soup the other day and it turned out so delicious. The flavors were amazing! The only thing I did differently from the way you wrote it was to add a tablespoon of Better Than Bouillon Roasted Chicken and a combination of quinoa, millet & buckwheat (1/3 cup). I put the fresh dill into the soup, but also had it to garnish the finished dish. So so good! Thank you, once again!!