Sauerkraut Soup

Sauerkraut Soup, or Kapustnyak, is a traditional Eastern European dish that turns simple pantry staples into a deeply flavorful, warming meal. With its tangy sauerkraut, smoky bacon, and hearty beans and vegetables, this soup is rustic comfort food at its finest.

Why You’ll Love This Recipe

• Traditional Ukrainian flavor with modern convenience

• Bold, zesty taste thanks to sauerkraut and seasonings

• Hearty and filling with bacon, potatoes, beans, and optional quinoa

• Perfect for cold weather or using up pantry ingredients

• Easy to prepare and makes great leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 8 ounces 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-inch thick pieces

• ¼ cup quinoa, rinsed (optional)

• 2–3 cups sauerkraut, triple rinsed and drained (about 2 pounds)

• 8 cups low-sodium chicken broth

• 2 cups water, or as needed

• 1 (15-ounce) can white beans, with their liquid

• 1 bay leaf

• Salt, pepper, and Mrs. Dash seasoning, to taste

Directions

1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add chopped bacon and sauté until browned. Remove with a slotted spoon and set aside.

2. Add the diced celery and onion to the pot and sauté until softened and golden, about 5 minutes.

3. Stir in the carrots, potatoes, quinoa (if using), chicken broth, and water. Bring to a boil, then reduce the heat and simmer for 15 minutes.

4. Add the sauerkraut, half the reserved bacon, the white beans with their juice, and a bay leaf. Simmer for another 10 minutes, until the potatoes are tender.

5. Season the soup with salt, pepper, and Mrs. Dash to taste. Remove the bay leaf before serving.

6. Garnish with the remaining bacon and serve hot with crusty bread.

Servings and timing

• Servings: 8 large bowls

• Prep time: 15 minutes

• Cook time: 35 minutes

• Total time: 50 minutes

Variations

• Make it vegetarian: Skip the bacon and use smoked paprika or sautéed mushrooms for umami

• Swap the beans: Use kidney beans or chickpeas for a twist

• Add herbs: Fresh dill, parsley, or thyme add great flavor

• Use sausage: Add smoked sausage or kielbasa instead of bacon

• Change the grain: Substitute barley or rice for quinoa

Storage / Reheating

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Freeze in individual portions for up to 3 months

• Reheating: Warm on the stovetop or in the microwave. Add water or broth to thin if needed

FAQs

Should I rinse the sauerkraut?

Triple rinsing is recommended to balance the sourness, but if you love a bold tang, you can skip it.

Can I skip the quinoa?

Yes, it’s optional. The soup is still hearty without it.

What if I don’t have bacon?

Use smoked sausage, ham, or add smoked paprika for a similar depth of flavor.

Is it necessary to add the bean liquid?

Yes, it helps thicken the soup and adds flavor. You can drain and rinse if you prefer a lighter broth.

What kind of potatoes should I use?

Yukon gold or russet potatoes work well—they break down slightly and help thicken the broth.

Can I use homemade sauerkraut?

Absolutely! Just make sure it’s fermented and not pickled with vinegar.

What does Mrs. Dash add?

It boosts the flavor with herbs and spices without adding sodium.

How do I make it spicier?

Add crushed red pepper flakes or a pinch of cayenne.

Can I make this soup in a slow cooker?

Yes—cook on low for 6–8 hours after sautéing the bacon, onion, and celery.

Does this soup taste better the next day?

Yes! The flavors deepen overnight, making leftovers even more delicious.

Conclusion

Sauerkraut soup (Kapustnyak) is a testament to making something extraordinary from humble ingredients. With its rich, tangy flavor and cozy texture, this soup is perfect for fall and winter meals—and even better when shared with family or friends over a warm piece of bread.