If you’re a fan of sauerkraut – we grew up eating lots of it – then this Ukrainian version of sauerkraut soup is a recipe you should try!
Known as Kapustnyak, it can be made with a variety of meats (often pork ribs), vegetables, spices, and lots of sauerkraut.
This soup is perfect for colder days and tastes delicious served with fresh herbs, sour cream, and/or a slice of fresh bread!
We already have a recipe for sauerkraut soup on this website – but there are so many different versions that we decided to have another one!
Sauerkraut soup is very popular in many Central and Eastern European countries. Polish sauerkraut soup is quite similar to this recipe… and even has a very similar name: Kapusniak.
Whichever version you like best, sauerkraut soup is always a delicious choice.
Ingredients
Here are all of the Kapustnyak ingredients you’ll need:
- Pork ribs – Recommended since the bones provide rich flavor to the broth, but other cuts of pork, beef, or sausage also works.
- Bacon – Back bacon or side bacon (streaky bacon), but ham also works well.
- Sauerkraut – The main ingredient in the soup; gives it its tangy flavor.
- Onion – Yellow or white onion, but you can also use shallots for a milder flavor.
- Celery stalk – For extra flavor and texture.
- Carrot – Adds sweetness and color to the soup.
- Meat broth and water – The base of the soup. You can use homemade or store-bought broth; beef or chicken can be used, depending on preference.
- Bay leaves – Adds depth of flavor to the soup; remember to remove them before serving.
- Potatoes – Use all-purpose or waxy potatoes since they hold their shape better. Avoid russet potatoes.
- Olive oil – For sautéing the vegetables. You can substitute another oil of choice such as avocado, canola, or vegetable oil.
- Salt – Enhances the overall flavor of the soup; adjust to taste.
- Pepper – Use freshly cracked pepper for the best taste.
- Ground coriander – Adds an earthy, citrusy note to the soup, but is completely optional.
Recipe Tips
- If the sauerkraut is too sour or vinegary for your liking, you can rinse it under running water before adding it to the soup.
- If the pieces of sauerkraut are quite large, cut them into smaller pieces before adding them to the pot. This makes it easier to eat and serve.
- You can add rice or millet to Kapustnyak if you like.
- The soup can also be made with beef, smoked ribs, sausages, chicken or turkey. You can also make Kapustnyak with mushrooms in vegetable broth without meat for a leaner, vegetarian option.
How to Make Kapustnyak – Step by Step Instructions
Place the pork ribs, bay leaves, broth and about 2 more cups of water in a large pot. Bring to a boil, then reduce the heat and simmer, covered, for 40 minutes or until the meat is tender.
Meanwhile, in a frying pan, cook the chopped bacon or ham over medium heat for 4-5 minutes, stirring occasionally.
Once cooked, transfer the bacon or ham to a plate and reduce the heat to low.
To the same pan, add the onion, carrot, and celery. If there is not enough fat for frying, add the olive oil. Cook over low heat for about 5 minutes, stirring frequently.
After the pork broth has simmered and the meat is tender, remove the ribs from the pot and let them cool slightly. Discard the bay leaves.
Now, add the diced potatoes, sauerkraut, sauteed vegetables, and fried bacon to the pot. If the soup seems too thick, add water as needed.
Kapustnyak should be thick, but still have a soup-like, not a stew-like consistency.
Season with salt and pepper, stir well, and bring the soup to a boil. Then lower the heat and simmer, covered, for about 15 to 20 minutes, or until the potatoes are tender.
Meanwhile, remove the meat from the ribs, cut into smaller pieces if needed and add it back to the pot.
When the potatoes are tender, turn off the heat and let the soup sit, covered, for 15 to 20 minutes to allow the flavors to meld.
Serve the sauerkraut soup hot or warm, garnished with fresh chopped herbs such as dill or parsley and sour cream (optional). Enjoy!
Storage Tips
This soup stores well once cooled. Place leftovers in a sealed container and keep it in the fridge for up to 3 to 4 days.
You can reheat the soup in a pot on the stovetop or microwave individual portions in microwave-safe containers!
Related Recipes
Here are some other popular Ukrainian and Russian soup recipes that you may want to try:
Ukrainian Sauerkraut Soup (Kapustnyak)
Ingredients
- 1 pound pork ribs, cut into pieces
- 3 bay leaves
- 1 cup meat broth
- 2 cups water, approximately
- 1 cup bacon, cut into cubes (optional); back bacon or side bacon
- 1 medium onion, chopped
- 1 to 2 celery stalks, chopped
- 1 large carrot, grated or finely chopped
- 1 tablespoon olive oil
- 2-3 potatoes, peeled and diced
- 1 cup sauerkraut, rinsed
- 1/2 teaspoon salt, more or less to taste
- 1/2 teaspoon black pepper
- 1/3 teaspoon coriander, ground (optional)
Instructions
- Place the pork ribs, bay leaves, broth and about 2 cups of water in a large pot. Bring to a boil, then lower the heat, and simmer, covered, for 40 minutes or until the meat is tender.1 pound pork ribs, 1 cup meat broth, 3 bay leaves, 2 cups water
- Meanwhile, in a frying pan, cook the chopped bacon (or ham) over medium heat for 4-5 minutes, stirring occasionally. When cooked, transfer it to a plate and reduce the heat to low.1 cup bacon
- To the same pan, add the onion, carrots, and celery. If there is not enough fat for frying, add the olive oil. Cook over low heat for about 5 minutes, stirring frequently.1 medium onion, 1 to 2 celery stalks, 1 large carrot, 1 tablespoon olive oil
- After the pork broth has simmered and the meat is tender, remove the ribs from the pot and let them cool slightly. Discard the bay leaves.
- Add the diced potatoes, sauerkraut, sautéed vegetables, and fried bacon to the pot with the broth. If the soup appears too thick, add water as needed. Kapusnyak should be thick, but still have a soup-like consistency.2-3 potatoes, 1 cup sauerkraut
- Season with salt, pepper and ground coriander (optional), stir well, and bring the soup to a boil. Then reduce the heat and simmer, covered, for about 15 to 20 minutes or until the potatoes are tender.1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/3 teaspoon coriander
- Meanwhile, remove the meat from the ribs, cut into smaller pieces if needed and add it back to the pot.
- Turn off the heat and let the soup sit, covered, for about 15 to 20 minutes to allow the flavors to meld.
- Serve the sauerkraut soup hot or warm, garnished with fresh chopped herbs such as dill or parsley and sour cream (optional).
Notes
- If the sauerkraut is too sour or vinegary for your liking, you can rinse it under running water before adding it to the soup.
- If the pieces of sauerkraut are quite large, cut them into smaller pieces before adding them to the pot. This makes it easier to eat and serve.
- You can add rice or millet to Kapustnyak if you like.
- The coup can also be made with beef, smoked ribs, sausages, chicken or turkey.
- You can make Kapustnyak with mushrooms in vegetable broth without meat for a leaner, vegetarian option.
- Use all-purpose or waxy potatoes since they hold their shape better. Avoid russet potatoes.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
