Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
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This Eastern European soup (called kapusniak in Polish) is traditionally made with sauerkraut. To keep the sodium in check in this healthy recipe, we use fresh cabbage and save the sauerkraut for a deliciously salty-sour garnish.

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

1 hr
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Cut kielbasa in half lengthwise, then crosswise into 1/4-inch-thick slices. Cook in a large pot over medium-high heat, stirring, until browned and the fat has rendered, about 5 minutes. Transfer to a plate with a slotted spoon.

  • Add oil, onion, carrot and celery to the pot and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium and continue cooking, stirring often, until the vegetables are soft, about 4 minutes more. Add garlic and cook, stirring, for 1 minute. Add cabbage and cook, stirring occasionally, until slightly wilted, about 3 minutes.

  • Add broth, potatoes, dill, caraway, paprika, pepper and salt. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the potatoes are tender, about 30 minutes. Stir in vinegar and the kielbasa. Serve topped with sauerkraut and/or sour cream, if desired.


To make ahead: Refrigerate for up to 4 days.

Nutrition Facts

about 1 1/2 cup
222 calories; protein 11.9g; carbohydrates 31.5g; dietary fiber 4.8g; sugars 7.4g; fat 6.6g; saturated fat 1.5g; cholesterol 12.7mg; vitamin a iu 5695.1IU; vitamin c 35.6mg; folate 58.4mcg; calcium 77.6mg; iron 1.9mg; magnesium 39.4mg; potassium 846.7mg; sodium 508.6mg.

2 vegetable, 1 starch, 1/2 fat, 1/2 lean protein