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This sauerkraut soup is a most unusual and delicious soup. It’s also the perfect example of how the farmers and common folks of Ukraine made delicious foods with simple basic ingredients. My husband’s grandparents stored sauerkraut in barrels for winter. The sauerkraut was one of their primary vegetable sources during the cold months, so they got creative with it and made Kapustnyak (sauerkraut soup).
Can you even imagine not being able to go to the grocery store and buy broccoli or lettuce in the winter? We are truly blessed to live in the US! #sothankful ?
Back to this soup, the sauerkraut gives it a lovely texture and zing and the bacon provides a subtle smokiness. ?Excellent with fresh crusty bread. It’s hearty, filling and will warm your belly. My husband and I enjoyed leftovers for several days.
This recipe was inspired by one of my readers, Oksana, who shared her recipe for sauerkraut soup and bean soup with me. It was also inspired by Rachel Ray’s Ham, Bean and Bacon Soup. Thank you ladies for generously sharing your delicious recipes! 🙂
Ingredients for Sauerkraut Soup:
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, peeled and sliced into 1/3″ thick pieces
1/4 cup quinoa, rinsed, optional
2-3 cups sauerkraut, triple rinsed & drained (we use 3 cups or about 2 lbs)
8 cups low sodium chicken broth
2 cups water, or to taste
1 (15 oz can) white beans (click to learn how to cook your own beans)
Salt, Pepper and Mrs. Dash seasoning, to taste
How to Make Sauerkraut Soup (Kapustnyak):
1. Heat 1 Tbsp oil in a large soup pot or Dutch oven (here’s the one I use). Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
2. Add finely chopped celery and onion. Saute until softened and golden (5 min).
3. Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
4. Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.
Sauerkraut Soup Recipe (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, peeled and sliced into 1/3" thick pieces
- 1/4 cup quinoa, rinsed, optional
- 2-3 cups sauerkraut, triple rinsed & drained (we use 3 cups or about 2 lbs)
- 8 cups low sodium chicken broth
- 2 cups water, or to taste
- 1 15 oz can white beans (click to learn how to cook your own beans)
- 1 bay leaf
- Salt, Pepper and Mrs. Dash seasoning, to taste
Instructions
- Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
- Add finely chopped celery and onion. Saute until softened and golden (5 min).
- Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
- Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
All that coziness in a bowl ?. What’s your favorite “weird” soup? Maybe you fancy yourself a bowl of pickle soup or green borsch?
I dont have white beans, would a can of pork and beans work?
I have not tested that to advise the outcome.
Howdy from your neighbor to the east–we live in MT. My husband is Czech, we love the Lord, and i really connected with your story.
We’re going to be moving and are in the process of using up what’s in the fridge and pantry. I made a cabbage & sausage soup this week, which was a big hit. However, it was missing the zing I would have liked. Have a bottle of sauerkraut in the fridge that needs eating, i searched the internet to see if there was a sauerkraut soup. I was delighted to find yours; I was even more delighted to see I have all the necessary ingredients, –all good I’d rather use up than pack up!
I’ll let you know how it comes out. 😀
I’m so happy you discovered my blog & this recipe, Kathe! That’s so great! Welcome!
I love making this soup for my family. We make a big batch and eat it over several days. The biggest difference is that we don’t use bacon because we don’t eat pork. Instead we use cut beef chunks which is really delicious and makes the soup so hearty and filling. Sear the meat first, then take it out, sauté the veggies readd the meat and then cook as described. We usually cook it for much longer to get the meat tender but overall it’s the same. A real favorite for our household.
I’m happy to hear it’s a favorite. Thank you for sharing, Etel!
My Grandmother used to make something called Kapusta. It was similar to this recipe. Had cabbage, grated potato and onion, fried bacon and was like a thick stew. I’m pretty sure she added vinegar to it as well. It was served over boiled potato’s.
Hi Andrea, was it possibly similar to our Braised Cabbage or Braised Cabbage with Beef recipe?
Made this tonight using 3 cups of triple washed sauerkraut w/o the additional 2 cups of water. Wife and kids loved it – the crusty bread is important! Recipe is a keeper for sure – thank you!
Thank you for the awesome feedback! We appreciate it.
Someone asked what to use to replace bacon. I eat bacon but my other half does not. So I use turkey bacon or stew beef cut into small pieces. Stew beef is better because it has more fat but turkey bacon is easier for my toddler to eat.
Thank you for sharing that with us. 🙂
Try us g smoked sausage sliced thin instead of bacon. Delicious
What would be great substitute for bacon in this recipe? No one eats bacon in our family. Tx
Hi Lily! I have not tested an alternative for bacon. It really gives this recipe great flavor! would they eat turkey bacon? Or you could possibly try Pancetta.
I have been making this soup for couple of years now, and my family still cant get over how good it turns out. Thank you!
You’re so welcome, good to know that this recipe is your is one of the favorite recipes of your family!
I just made this incredible soup. My mom always rinsed the sauerkraut so I followed your recipe closely. This is a winner and I will make it again for sure
Nice to know that, Greg! Thanks a lot for the review and feedback. I’m so glad you loved the recipe.
Hello, my Ukrainian partner asked me to make saurkraut soup so I listened to a few Ukrainian friends recipes. They all call for undrained jarred saurkraut as it all adds to the ‘saur’ taste. I see your recipe calls for triple rinsed saurkraut.
I’m going to assume there are many different ways/recipes for this unique Ukrainian comfort soup.
I hope you try this recipe soon, Sue!
Making this today for the 3rd time today. It’s just sooo good.
Hi Sean, great to know that you enjoyed it!
great recipe – very hearty and filling. i’ve just made my first batch of Sauerkraut and i love making soups so this ticked all the boxes. i used three thick smoked bacon rashers, will add a bit more next time i cook it to increase the meaty flavour. my Sauerkraut has barely started to ferment so i’m keen to try this again when it’s had a good two weeks. really pleased with my first attempt though, thanks Natasha 🙂
Thank you so much for sharing that with me, Henry! I’m so happy you enjoyed that!
I started making this recipe yesterday and am still making it today. There’s no way 15 min. could dice everything, cut up, and do the bacon in one day. I’m almost done with the recipe today @ 3:35 the next day & still have to finish.
Hope this tastes as good as I put into it.
Too much trouble for me and won’t be making it again.
Hello Natasha: Do you think the Sauerkraut Soup would freeze well?
Hi Leslie, I honestly haven’t tried freezing this soup so I’m not sure if the sauerkraut would change or lose that nice tang that we love.
I make my own sauerkraut and I freeze it when it’s finished. Homemade sauerkraut is loaded with probiotics and canning your product kills them, while freezing it preserves them. The big plus is that freezing doesn’t make the kraut turn to mush.I think this soup would freeze just fine.BTW, Andrea’s Keller restaurant in Leavenworth, WA serves a winekraut soup that is most excellent. I’ve been trying to crack the recipe for years. 🙂
Thanks a lot for sharing, Jamies! I would love to try that next time.
Delicious way to use our homemade sauerkraut. I wanted to lighten it up a bit, and had cooked pork chops, side pork and potatoes on hand, so I cut them up and added to the fresh ingredients at the end. Seasoned with Bay leaf, thyme, salt and pepper. Will definitely make it again. Would like to try as written. I’m sure it is tasty.
Thanks for sharing that with us, Cathy. Please share with us how it goes if you try it exactly as written next time.
Natasha, would you have a recipe for ham and bean soup using a ham bone? I can’t find any in your recipe’s .
Hi Barbara, I don’t have anything like that but you could probably use a ham bone for split pea soup.
Absolutely delicious soup, and just different enough from any other soup I’ve made to put it into regular rotation! Plus it’s healthy.
Highly recommend using raw organic kraut for this.
Thank you so much for sharing your wonderful recipe!
I’m so glad you enjoyed it, Annie! Thank you so much for sharing that with me.
Can one add some buckwheat instead of the quinoa ?
Hi Steve, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
Natalia, you have the best food blog, everything I made is delicious. Wishing you only the best for all your hard work! Love from Canada(originally from Kiev, Ukraine)
Thank you so much, I appreciate it!
This soup is delicious. We absolutely LOVED it. I didn’t know what to expect, but I’ve made it several times now and it’s a definite keeper!
That’s so great! It sounds like you have a new favorite!