Description
This traditional Sauerkraut Soup, also known as Kapustnyak, is a hearty and comforting dish that combines the tangy flavor of sauerkraut with tender potatoes, savory bacon, and nourishing white beans. Enhanced with quinoa for added texture and nutrition, this soup is perfect for a cozy meal and brings a delightful balance of flavors and wholesome ingredients.
Ingredients
Scale
Soup Base
- 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 potatoes (about 1 lb), peeled and sliced into 1/3″ thick pieces
Grains and Legumes
- 1/4 cup quinoa, rinsed (optional)
- 1 15 oz can white beans, with juice
Liquids and Seasonings
- 2-3 cups sauerkraut, triple rinsed and drained (we use 3 cups or about 2 lbs)
- 8 cups low sodium chicken broth
- 2 cups water (or to taste)
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
- Mrs. Dash seasoning, to taste (about 1/2 tsp)
Instructions
- Cook the bacon: Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped bacon and sauté until browned and crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté the vegetables: To the pot with bacon fat, add the finely diced celery and onion. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and golden.
- Add carrots, potatoes, quinoa, and liquids: Stir in the thinly sliced carrots, peeled and sliced potatoes, and rinsed quinoa if using. Pour in 8 cups of low sodium chicken broth and 2 cups of water. Bring the mixture to a boil over high heat, then reduce heat to low and simmer for 15 minutes.
- Add sauerkraut, beans, and seasonings: Add the triple-rinsed and drained sauerkraut, half of the cooked bacon (reserve the rest for garnish), the white beans with their juice, and 1 bay leaf to the soup. Continue to cook over low heat for about 10 minutes, or until the potatoes are tender.
- Season and serve: Remove the bay leaf, then season the soup with salt, pepper, and Mrs. Dash seasoning to taste (approximately 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Mrs. Dash). Ladle into bowls and garnish with the reserved bacon. Serve hot with fresh crusty bread.
Notes
- Triple rinse the sauerkraut to reduce excess sourness and saltiness.
- Quinoa is optional but adds extra protein and texture.
- You can substitute the white beans with cooked navy or cannellini beans if preferred.
- Adjust seasoning to taste; sauerkraut can be quite salty depending on the brand.
- Leftovers taste even better the next day as flavors meld.
