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Polish Sauerkraut Soup (Kapuśniak)- Vegan Version

This Polish Kapuśniak (Vegan Version) is a cozy sauerkraut soup packed with potatoes, carrots, and bold flavor, no meat needed. A quick, comforting Polish classic made in just 30 minutes.
Print Recipe
Total Time 30 minutes
Cuisine Polish
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 bag sauerkraut about 2 lbs
  • 2 –3 potatoes peeled and cubed
  • 1 large carrot diced or shredded
  • 1 large parsley root diced or shredded
  • 1 onion chopped
  • 2 tablespoons oil
  • 2 teaspoons smoked paprika
  • 2 tablespoons Italian seasoning
  • 2 heaping tablespoons Better Than Bouillon vegetable
  • 2 bay leaves
  • 2 –3 allspice berries
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • 6 –7 cups water

Instructions
 

  • Heat oil or butter in a large pot over medium heat. Add the chopped onion and sauté until soft and lightly golden.
  • Add the carrot and parsley root. Stir in Italian seasoning, smoked paprika, salt, pepper, bay leaves, allspice berries, and the Better Than Bouillon. Cook for 2–3 minutes to build flavor.
  • Add the cubed potatoes and cook for another 4–5 minutes, stirring occasionally. This helps deepen the flavor before adding liquid.
  • Pour in 6–7 cups of water and bring to a gentle boil. Cook for about 15 minutes, until the potatoes begin to soften.
  • If the sauerkraut strands are long, give them a quick chop. Add to the pot and simmer another 10–15 minutes, until the potatoes are fully tender and the flavors come together.
  • Taste and adjust salt and pepper if needed.
  • Remove bay leaves and allspice berries. Sprinkle with fresh parsley before serving.

Notes

  • Do not skip the smoked paprika, it replaces the depth you would normally get from meat.
  • If your sauerkraut is very sour, you can rinse it lightly, but traditional kapuśniak is meant to have tang. You can add a pinch of sugar to balance it out if the taste is really strong.
  • Letting the soup rest 30 minutes before serving makes it even better.
  • This soup tastes amazing the next day.Serve hot with crusty bread or traditional rye. A dollop of vegan sour cream works beautifully if you like a slightly creamier finish.
*Nutrition information is estimated and may vary depending on the specific ingredients and portion sizes used.