Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)
There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). This version is not authentic, but it is simple, delicious, and deeply nourishing. Sauerkraut and fresh cabbage come together for extra flavor in the broth.
Dish: Kapusniak
Variant: Potato, Kielbasa, and Cabbage Kapusniak
Source: Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)
- Total time
- 30 min
- Active time
- Unknown
- Yield
- Serves 6 to 8
- Difficulty
- Medium
- Equipment
- 1 required
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Ingredients and Constraints
Ingredients
- Preparation: Cut Into 1/4- By 1/2-inch Pieces
- Preparation: Split Lengthwise and Cut Into 1/2-inch Pieces
- Preparation: Thinly Sliced
- Preparation: Cut Into 1/2-inch Dice
- Preparation: Cut Into 1/2- to 1/4-inch Shreds
- Preparation: Peeled
Ingredient watchpoints7 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Slab Bacon
6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces
The source row includes a form, size, temperature, or preparation detail.
Details and source
Kielbasa
12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: other smoked Polish sausage; split lengthwise and cut into 1/2-inch pieces
Source: Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)
Kielbasa
12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
The source row includes a form, size, temperature, or preparation detail.
Details and source
Carrot
1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Head Cabbage
1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Homemade
8 cups (1.9L) homemade or store-bought low-sodium chicken stock
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: store-bought low-sodium chicken stock
Source: Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)
Russet Potato
1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Additional ingredient notes
Required setup
Equipment
Linked because the source step mentions this equipment.
Method Timeline
Cook
ActiveCook
30 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Heat oil in a large soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes. Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes. Add cabbage and cook, stirring, until lightly wilted, about 3 minutes. Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt.
5 minCookSeasonDutch Oven%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fpolish-potato-kielbasa-cabbage-soup-kapusniak-recipe-step-01-Collage-2d36afa358b74625aa20d54f2238e1c7.JPG&w=3840&q=75)
Image detailsA four image collage. The top left image shows the bacon and sausage inside a Dutch oven, once fat is rendered and bacon and sausage are browning in spots. The top right image shows onion and carrot softened but not browned inside Dutch oven with bacon and sausage. The bottom left image shows cabbage lightly wilted inside Dutch oven, with the other ingredients. The bottom right image shows sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potatoes added to the Dutch oven.Serious Eats / Qi Ai · Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)Dev reference Checks1
TimingInfoTimingabout 5 minutes
Target: 5 minute
Expected state: Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes.
Troubleshooting1
CautionSoup Too Sharp From SauerkrautStep 1Soup tastes too sharp
The cabbage flavor feels harsh or overly bracing.
Using only sauerkraut can make the soup too intense for this version.
Prevention
Balance the sauerkraut with fresh cabbage, as this recipe does.
Recovery
If the pot tastes too sharp, soften it with more broth, cooked fresh cabbage, or potato rather than adding more sauerkraut.
Inputs and tools13
Uses
- 1/4 cup (60ml) chopped fresh dill, stems reserved separately
- 1 medium onion, thinly sliced (about 6 ounces; 175g)
- 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
- 8 ounces sauerkraut with juice (1 cup; 240ml)
- 1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)
- 1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g)
- 8 cups (1.9L) homemade or store-bought low-sodium chicken stock
- 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
- 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces
- 1 tablespoon (15ml) vegetable oil
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 2
Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 10 minutes. Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon (15ml) cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed. Return to a boil (soup should thicken very slightly). Season to taste with more salt and white pepper as desired. Stir in chopped dill and serve with bread.
10 minBoilSimmerServe%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fpolish-potato-kielbasa-cabbage-soup-kapusniak-recipe-step-02-Collage-aeb2d10c6a2946faade47f01cc59235b.JPG&w=3840&q=75)
Image detailsA four-image collage. The top left image shows the soup coming to a boil inside the Dutch oven over high heat. The top right image shows the soup reduced to a bare simmer inside the Dutch oven, showing off the tender potato. The bottom left image shows the slurry evenly distributed into the soup, which is being brought to a boil. The bottom right image shows chopped dill being stirred into the soup.Serious Eats / Qi Ai · Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)Dev reference Checks2
TimingInfoTimingabout 10 minutes
Target: 10 minute
Expected state: Reduce to a bare simmer and cook until potato is tender, about 10 minutes.
ServiceMain recipeSource service instruction
Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 10 minutes. Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon (15ml) cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed. Return to a boil (soup should thicken very slightly). Season to taste with more salt and white pepper as desired. Stir in chopped dill and serve with bread.
10 minTroubleshooting1
CautionGoopy Soup ThickeningStep 2Soup turns goopy
The soup thickens into a heavy, pasty texture instead of staying brothy with light body.
Too much thickener or a heavier roux-style approach can overwhelm the broth.
Prevention
Use a light cornstarch slurry with cold water and stir it in evenly.
Recovery
Loosen the soup with broth or water and simmer briefly; adjust seasoning after thinning.
Inputs and tools9
Uses
- Fresh crusty bread, for serving
- 1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning
- 2 teaspoons (8g) paprika
- 1 tablespoon (10g) cornstarch
- 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
- 1/4 cup (60ml) chopped fresh dill, stems reserved separately
Techniques
Why and source
This step has reviewed source-backed guidance.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 6 to 8
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)
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