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Sauerkraut Soup

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Kapustnyak is a traditional Ukrainian sauerkraut soup made with bacon, vegetables, and white beans. It’s hearty, tangy, slightly smoky, and full of comforting flavors — perfect for cold weather meals.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 large bowls
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Russian
  • Diet: Low Lactose

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 and drained (about 2 lbs)

8 cups low sodium chicken broth

2 cups water, or to taste

1 (15 oz) can white beans with liquid

1 bay leaf

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

Instructions

  1. Heat 1 Tbsp olive oil in a large soup pot or Dutch oven. Add chopped bacon and sauté until browned. Remove with a slotted spoon and set aside.
  2. Add finely diced celery and onion to the pot and sauté for 5 minutes, until softened and golden.
  3. Stir in sliced carrots, potatoes, quinoa (if using), chicken broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Add sauerkraut, half the cooked bacon, white beans with their juice, and bay leaf. Continue to simmer for about 10 minutes, or until potatoes are tender.
  5. Season with salt, pepper, and Mrs. Dash to taste. Remove bay leaf. Serve hot, garnished with remaining bacon and fresh crusty bread.

Notes

  • Do not over-rinse the sauerkraut if you prefer a stronger tangy flavor.
  • Smoked sausage or paprika can be used in place of bacon for variation.
  • Leave out quinoa for a thinner soup consistency.
  • Add dill or fresh herbs for extra flavor depth.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://cheftinaskitchen.com/sauerkraut-soup/