Vegetarian Kapusniak Recipe [Meatless Sauerkraut Soup]

This vegetarian kapusniak recipe is a meatless sauerkraut soup that is hearty and wholesome! Made with mushrooms and sauerkraut, it can be enjoyed as a meal with tasty rye bread!

What Is Vegetarian Kapusniak?

Just a modern meatless version of the traditional Polish kapusniak soup, this vegetarian kapusniak is also vegan, dairy-free, and gluten-free. Made with dried mushrooms, it’s a great alternative for my vegetarian friends who prefer to live a meat-free diet.

The meatless sauerkraut soup follows the same method as traditional kapusniak, but can be made in about an hour’s time! This vegan kapusniak has a delicious characteristic sourness, and goes really well with vegan golabki rolls or warm homemade bread!

How To Make Vegetarian Kapusniak – Meatless Sauerkraut Soup

Start by soaking the dried mushrooms in water overnight. (If you’re using fresh mushrooms, there’s no need to soak them.)

Depending on your choice, cut the mushrooms into smaller pieces, or slices, or simply into halves, and cook in water for 30 minutes.

Vegetarian Kapusniak Recipe [Meatless Sauerkraut Soup] - Polish Foodies (1)

Dice potatoes and set aside. And in another large pot, boil water. Once the water starts boiling, add diced potatoes, salt, allspice berries, and bay leaves and cook.

While that’s cooking, dice the remaining veggies and fry them with oil for about 5 minutes.Add these veggies to the pot of water and potatoes and cook until soft. Then also add the mushrooms with water.

Now drain the water from your sauerkraut and add it to the soup. Also, chop the sauerkraut and fry it in oil for some time before adding it to the soup.

Vegetarian Kapusniak Recipe [Meatless Sauerkraut Soup] - Polish Foodies (2)

Lastly, add pepper, smoked paprika, and marjoram and cook for 30 minutes more, and it’s ready!

Vegetarian Kapusniak Recipe [Meatless Sauerkraut Soup] - Polish Foodies (3)

Tips For Making Meatless Cabbage Soup With Sauerkraut

Add more paprika or ground pepper if you want it spicier.
Top the meatless sauerkraut soup with sour cream and chopped parsley or dill if you like.
Try to make the soup a day ahead. It always tastes better the next day.
Add more sauerkraut juice if you want it sourer!
Serve with some toasted rye bread, kopytka dumpjings, or buckwheat pancakes!

FAQs About Meatless Sauerkraut Soup Recipe

What If I Can’t Find Celery Root Or Parsley Root?

If you can’t find celeriac or parsley root, you can substitute with any other root vegetables of your choice – carrots, potatoes, leeks, yams, turnips, or with more onions.

What Is The Difference Between Traditional Kapusniak And Meatless Kapusniak?

The traditional kapusniak soup is made with sauerkraut, pork ribs, and bacon. On the other hand, the meatless kapusniak soup is made with sauerkraut and mushrooms.

How To Store Vegetarian Kapusniak Soup?

Store the kapusniak soup in the refrigerator in a covered pot for 3 to 4 days. You can also freeze the soup for 3 months. Reheat before serving.

How To Reheat Meatless Cabbage Soup?

The meatless kapusniak soup can be reheated in a saucepan or pot on medium heat for 10 minutes. Alternatively, you can reheat it in the microwave for about 5 minutes. Do not cover the pot in the microwave.

Vegetarian Kapusniak Recipe [Meatless Sauerkraut Soup]

Yield: 10 servings

Vegetarian Kapusniak Recipe (Meatless Sauerkraut Soup)

Ingredients

14 oz (400g) of sauerkraut (unsqueezed)
2 small carrots
1 parsnip/ parsley root
½ of celery root
1 big onion
3 potatoes
1 leek
9 tbsps of oil
3 allspice berries
3 bay leaves
1 tsp of salt
1-2 cups of dried mushrooms
1 tsp of ground black pepper
1 tsp of smoked paprika
1 tsp of marjoram
12 cups of water

Instructions

Cover mushrooms with cold water and leave to soak overnight.
The next day, cook them for 30 minutes. You may cut them into smaller pieces if you want.
In a separate pot, bring 12 cups of water to boil.
Peel and dice potatoes.
Add the diced potatoes, salt, allspice berries, and bay leaves to the boiling water and cook.
In the meantime, peel and dice the onion, carrots, parsley root/parsnip, and celery root and fry them with 6 tbsps of oil for about 5 minutes.
Add veggies to the soup and cook until soft.
Add mushrooms with water.
Squeeze out the sauerkraut. Add the juice to the soup.
Chop the sauerkraut and fry it in oil for about 7-10 minutes.
Add fried sauerkraut to the soup.
Add pepper, smoked paprika, and marjoram. Cook for 30 minutes.