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Ukrainian Sauerkraut Soup with Sausage (Kapusniak)





4 cups drained sauerkraut
1 to 2 tbsp. butter
1 onion, chopped
2-1/2 lb. garlic sausage, sliced in 1/4-inch rounds
6 cups beef stock
1 cup dry white wine
1 tsp. caraway or
dill seeds
2 bay leaves
3 whole cloves
Salt and pepper to taste


Rinse the sauerkraut, if needed, and drain well. Melt the butter in a 6-8 quart saucepan and cook the onion in it until it is soft. Add the sausage and brown lightly. Add the stock, the wine, the sauerkraut, seeds, bay leaves, whole cloves, salt and pepper. Bring to a boil, reduce heat, and simmer, covered, for 30 or more minutes until the flavors are well blended. Add more water or wine if necessary. Remove the bay leaves and the whole cloves before serving.

Author's Comments

The addition of wine adds a delicate bouquet to numerous dishes. If you like to cook with wine, it will enhance a sauerkraut soup. Flavor the soup with garlic sausage, herbs, and white wine.

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