Sauerkraut Soup (Kapustnyak) Recipe

If you’re looking for a comforting and flavorful soup to warm up on a cold day, this sauerkraut soup recipe, also known as Kapustnyak, is a must-try. Packed with sauerkraut, bacon, potatoes, and white beans, this easy-to-make soup combines savory, tangy, and earthy flavors in every spoonful. Perfect for cold weather meals, it’s hearty, satisfying, and can easily be made in a single pot for a quick weeknight dinner or a weekend family meal.

This recipe features sauerkraut for a delightful tang, while the addition of quinoa and white beans offers a boost of texture and nutrition. It’s a great way to use low-sodium chicken broth to enhance the flavors and create a rich, wholesome base. With easy-to-find ingredients, this dish is both nutritious and delicious!

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 potatoes (about 1 lb), peeled and sliced into 1/3″ thick pieces
• 1/4 cup quinoa, rinsed (optional)
• 2-3 cups sauerkraut, triple-rinsed and drained (about 2 lbs)
• 8 cups low-sodium chicken broth
• 2 cups water (adjust to taste)
• 1 can (15 oz) white beans (or cook your own)
• 1 bay leaf
• Salt, pepper, and Mrs. Dash seasoning to taste

Instructions

1. Heat 1 Tbsp of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped bacon and sauté until browned and crispy. Remove the bacon with a slotted spoon and set it aside for later.
2. In the same pot, add the finely chopped celery and onion. Sauté until softened and golden, about 5 minutes.
3. Add the sliced carrots, potatoes, and quinoa (if using). Pour in the chicken broth and water, bringing the mixture to a boil. Once boiling, reduce the heat and simmer for 15 minutes.
4. Stir in the rinsed and drained sauerkraut, half of the reserved bacon, white beans with their juice, and the bay leaf. Continue to simmer until the potatoes are tender, about 10 more minutes.
5. Season the soup with salt, pepper, and Mrs. Dash seasoning to taste. Serve hot, garnished with the remaining crispy bacon, and enjoy with crusty bread.

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Tips

• Rinsing Sauerkraut: Make sure to triple-rinse the sauerkraut to reduce its sourness if you prefer a milder flavor.
• Quinoa Option: Adding quinoa makes the soup heartier, but you can skip it if you prefer a more traditional version.
• Bacon Flavor: For an even deeper bacon flavor, add extra bacon or use smoked bacon.

Variations and Substitutions

• Vegetarian Version: Omit the bacon and use vegetable broth for a vegetarian or vegan version of this soup.
• Beans: If you don’t have white beans, you can substitute with kidney beans, cannellini beans, or even chickpeas.
• Add Meat: For a more robust flavor, add kielbasa or smoked sausage for extra protein.

FAQs

• Can I make this soup ahead of time? Yes! This soup actually tastes better the next day once the flavors have had time to meld together.
• Can I use sauerkraut from a jar? Yes, just make sure to rinse it well before adding it to the soup to avoid it being too salty or sour.

Serving Suggestions

Serve this hearty sauerkraut soup with fresh, crusty bread, a dollop of sour cream, or a sprinkle of fresh herbs like parsley. It’s also great with a side of roasted meats or pickles to complement the tangy flavors.

Why You’ll Love This Recipe

This Kapustnyak is a comforting, flavorful soup that combines the rich taste of bacon, sauerkraut, and hearty vegetables. It’s a satisfying dish perfect for chilly days, offering a balance of tangy, savory, and earthy flavors. Plus, it’s easy to customize with your favorite beans or meats, and the quinoa adds an extra layer of texture. This soup is both filling and nourishing, making it a go-to for cozy family meals!