This is a delicious polish sauerkraut soup called Kapusnyak. It’s very easy to make and VERY tasty too.
You can use any sort of ‘kraut you prefer. But the milder taste of the refrigerated version you can get in the health food section…that one seems to work better for this recipe.
Polish Sauerkraut Soup
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What Kind of Sauerkraut Works Best?
I’m not recommending one particular brand. Just one that’s canned and refrigerated. Fermented types are better for you and are much milder tasting.
Bubbies Sauerkraut is delicious. I’m not saying it’s your only option, it isn’t. But I try to get it whenever I can.
The brands in the glass jars that aren’t refrigerated…those seem to be the next best. Those versions are fermented, so they aren’t as good for you. BUT several of those brands don’t have nearly as much salt. And they have a fresher taste.
My personal last choice is the tin can version of sauerkraut. Very seldom do I purchase this version anymore. If and only IF it is the only type available, I’ll sometimes get it. Sometimes I’ll just change our menu.
If you get the tin-can version of sauerkraut I’d recommend rinsing it a couple times to remove the brine (the liquid). That will remove a lot of the “too salty” from your recipe…and from your diet.
Exploring Fermented Foods
I’ve gotten very interested in fermented foods as of late. Stomach issues and weight gain started that journey, but my fascination has grown as I’ve studied up on the subject.
And you may or may not know…or even care…but you can make your own fermented foods too. It’s been done for thousands of years. And was one of the ways people preserved foods before electricity.
I haven’t been brave enough to try making my own ferments yet. But I’m close…more updates on this soon!
Different Kinds of Sauerkraut
You may or may not know this. I didn’t for years. But then again…I didn’t have the web in my pocket. Nor were healthier foods, probiotics, and the like discussed or worried about.
Anyways, there are all sorts of sauerkrauts out there. All sorts of spices and herbs can be added for different flavors. AND then you’ve got the different preservation methods too…
I’m talking about canned versus pickled versus fermented versions here. And this isn’t a health food blog or anything, so I am not gonna preach about it.
BUT I do encourage you to look into the benefits of fermented foods. Fermented sauerkraut is very good for you. AND it tastes amazing!
Printable for Slow Cooker Polish Sauerkraut Soup
- 1/2 pound pork meat any sort (I used cooked ground pork...like ground sausage but much milder)
- 4 to 6 cups chicken broth
- 1 medium onion diced small
- 1 large potato peeled and diced
- 1/2 cup carrots shredded or diced
- 1 15- ounce can diced tomatoes
- 3 cups sauerkraut
- Lots of minced garlic okay, to taste
- Pepper to taste
Combine all the ingredients in the slow cooker.
Cook on low for 5 to 6 hours. Or until the potatoes and carrots are tender.
If cooking on high, cook at least 3 1/2 hours.
Combine all the ingredients in a 1-gallon freezer bag.
Squeeze out any excess air.
Label and freeze up to 3 months.
If you need to save space in the freezer just make a note on your freezer bag you'll need the chicken broth when you make the recipe.
You'll save on freezer space and the chicken stock/broth can live in the pantry until you're ready for it.
If you aren’t able to find fermented sauerkraut or even the canned, glass jar version…which is the second best…and need to get the tin-can sauerkraut…make sure and rinse it a couple times before using it in your recipe.
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