Kapusta-Cabbage Soup

Also known as Kapusta kiszona duszona (stewed cabbage/sauerkraut), is a popular Polish dish that traditionally has pork. However, since pork is one cause of heart disease and cancer, we stay away from it.

If you saw our pierogi blog, you know I’ve been trying to get more into my Polish heritage. So far, I love Polish food. If you have any recipe recommendations let us know! We’ll try them out and let you guys know how we veganized it!

It’s just as, if not even more, delicious without the meat. Though, feel free to add whatever fits your diet!

This is one of my favourite dishes. It’s filling, but not extremely heavy. It’s one of those soups that just makes you feel good and homey!

It’s actually very easy to make and you don’t need to do much, just let it cook!


  • 1 can or 16 oz of cannellini beans
  • 1tsp liquid smoke
  • 1-2 medium/large onions-diced
  • 1/4 cup of flour
  • 1 can of sauerkraut, don’t drain it
  • 2- 14 oz cans of stewed tomatoes, don’t drain it
  • 1 TBS carraway seeds
  • 3-4 potatoes- cubed
  • 4 cups of water (to start, you might need to add more)*
  • 8 tsp broth powder*

* if you plan on using a liquid veggie broth, just use that instead of the water/broth powder


Saute your onions until tender

Put your water/broth mixture into a pot. Set it to boil

Put your potatoes into the broth. Watch your liquid level. If it gets too low make sure you add more broth. This is going to be our soup. We’re not draining the water from the potatoes like you normally would.

When the potatoes get soft add the rest of your ingredients-Add the onion, beans, sauerkraut and juice, the tomatoes and juice. Add the liquid smoke, the caraway seeds, and the flour. The flour is going to help it thicken just a bit.

Let everything get evenly warm before serving.

Make sure you taste it before serving to see if it’s to taste. If not add more of whatever you think it needs more of.

Traditionally Kapusta is served with buttered rye bread. We didn’t have any on hand this time around!

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