Sauerkraut and Sausage Soup (Polish Kapusniak) | Kenji’s Cooking Show

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This is a sauerkraut and sausage soup based on the hot dog and cabbage soup my mom made growing up. It’s really a version of Polish kapusniak.
You can find the full recipe here: www.seriouseats.com/potato-ho...

[@barteklewandowski5157]

Bro I’m polish and I really thought that kapuśniak will be the last thing u would do that came from Poland! Great work!

[@alanmyr1507]

Fuck yeah same😂😂 Next thing you know he'll be doing begos

[@bedogie]

@@alanmyr1507 it's called bingos bro

[@barteklewandowski5157]

@@bedogie it’s called bigos bro

[@bedogie]

@@barteklewandowski5157 nie

[@bedogie]

@@barteklewandowski5157 ur german dont speak to me

[@ChaliElle]

I have some kind of love/hate relationship with kapuśniak, and was so ready to argue with your version when I started playing the video, but damn - it's very simple version that is adapted to American market, and I love it for it. Here in Poland it's actually somewhat difficult to get store-bought stock (most only have instant/concentrated products), so 98% of a time we are making soups based on home-made ones. It's rarely purely chicken stock - it's easy here to buy pork spare ribs, and while they are not necessary, they make the stock for kapuśniak much nicer, thanks to added taste and gelatine that you can get from the bones. You can then strip meat from them after finishing the stock and add it to the soup, it fit especially well if you get some browning going on it while you render the fat from the bacon. While kapuśniak is not bigos, there is never such thing as too many types of meat in here. Other thing that is somewhat surprising to me is white pepper - it's actually very rarely used in Polish kitchen, we usually just add few whole black peppercorns and allspice next to the bay leaves, then grind some more black pepper to finished soup when serving. The paprika is also considered very much optional, and sometimes even supplemented with tomato paste and some chilli powder. Then there is whole argument here that carrots should be shredded as thinly as sauerkraut; that we would more often make roux and not use corn starch; that celeriac, marjoram and caraway are necessary to get proper taste... and so on - but it would make the recipe unnecessarily complicated for usual American spice rack or just take too long to be worth it. Kapuśniak doesn't need to be always made in traditional way - your version is super simple, fast and I am absolutely sure that it's delicious too.

[@jamesjaross2106]

I’m definitely in agreement with using a medium dark roux for thickening and the flavor over cornstarch . My granny used to put a big scoop of mashed potatoes in the middle of the bowl to stretch this depression meal even further.

[@olyasorokina3780]

Love the pork ribs idea and the spice set. What’s your bigos recipe please?

[@maciejkrupinek]

@@olyasorokina3780 try searching for any recipe: 'bigos staropolski' and it should be just fine without translation. Smacznego!

[@Jadolek]

Couldnt agree more, kapuśniak and kiełbasa pronouncation is on point. Powdered paprika is indeed not so common and we mostly use tomato paste. Couldnt agree more with either smoked pork bones, ribs or belly being added to the broth itself. Whole thing calls as well for some sauerkraut water being added towards the end, the idea of the kapuśniak is to be really sauer but to extent that everyone can eat it. Cheers and love from Poland.

[@pamm8020]

Yes!!! My grandmother (from Poland) always added pork ribs. She also added dried yellow split peas.

[@jakuburban6289]

Here I am, a Polish guy, learning how to make a Kapuśniak from Kenji. looks almost exactly like my grandmoms

[@rumbleinthekitchen_Amy]

My family loves kielbasa and it's totally soup season here in MN so this is getting made ASAP!

[@g0hl]

Interested in knowing your thoughts on how it tastes!

[@TheBrzoskwin]

Just say smoked sussage it's same thing or polish sussage

[@ValencianistaSajon]

One of my favourite traits of you, Sir, is that you really cover the whole spectrum of cuisines around the world with the equal amount of due respect and curiosity. French haute cuisine? Sure. Chinese wok dishes? Yup. Turkish breakfast dishes? Certainly. Colombian soups? Absolutely. And now the less recognised Polish cuisine with ingredients especially young people would maybe frown upon - writing as a Eastern German - because it seems Grandma-ish to them. Thank you so much for every video and piece of knowledge and stay healthy!

[@llamzrt]

You eat such a range of foods that I'm curious to know how you decide what's for dinner, especially with a family to feed. How much pre-planning goes into your groceries, etc.

[@OneDayIMay91Bil]

It's like learning or mastering any subject , if someone asks me to go write a program and create a device to implement it , at this point in life you could put me in a cave with scraps and I'd probably be able to engineer something. Same thing with Kenji, you don't have to think when you have the knowledge in your head. It's unexplainable , it's just there, not much thought that goes Into it , you just know what you can do

[@ChuckD99]

@@OneDayIMay91Bil "Kenji built this, IN A CAVE, WITH A BOX OF SCRAPS!" -that guy from Iron Man lol

[@thomasw178]

@@OneDayIMay91Bil It's more of a question of how to decide what to buy at the grocery store.

[@OneDayIMay91Bil]

@@thomasw178 you just buy what you "feel" as I said there's not much thought that goes into it. The only time thought goes into groceries is when there is a budget or its for a restaurant

[@luciano53688]

People always ask about my patience, energy and planning behing my meal variety and schedule. There are two main points: Knowledge about food, and the joy of cooking. Im someome who loves to cook, so it makes everything worth it.

[@clemtarpey1100]

I hate this pandemic, but without it we may have never gotten Kenji’s wonderful POV cooking. These videos are inexplicably captivating, and I hope this format endures for a long time to come. Thank you Kenji.

[@rebeccawilliams7379]

You are a wonderful teacher. Love your style. Very easy to watch !!!! Can't wait to see your other cooking vids...

[@WhereIsPain]

You should also look into zurek, sort of a sourdough based soup with halved hard boiled egg, coils of whote sausage potatoes and other veg (atleast that’s the ones we use). Would love to see you explore this!

[@cletushatfield8817]

Your comment sent me down an interesting rabbit hole. Thanks.

[@tomaszmalinowski4316]

żurek (rye sourdough soup) with kiełbasa, bacon and egg, served with a slice of sourdough rye bread, is actually eaten as a part of traditional Polish Easter breakfast, so it may be a good idea for Kenji to cover this dish in a couple of months :)

[@a.s.6685]

I'm not sure how easy it is to get biała kiełbasa for the żurek where Kenji Lives.

[@michacieslak2346]

I never thought that non-polish person will teach me how to make kapuśniak! Great video, as always :)

[@wizeacr867]

Kenji thank you for continuing to share your "why we do it" tidbits! I really enjoy learning from you !

[@williamvouk2911]

I love how Shabu and Jamón give off totally different vibes. Shabu’s like “OH HECK YEAH HE’S FEEDING US I’M GONNA CATCH IT IN MY MOUTH!” and Jamón’s like “what’s up? Food? Sure I’ll take some. Thanks bro”

[@alexrains1893]

It is amazing Jamón actually caught it this time.

[@MegaMarcin98]

Wow Kenji you are truly something else. I never expected to see such a dish on any American food channel. Much respect from a Pole.

[@mattkuzmic3116]

Can u please do more late night , I love how relaxing it is

[@trevorgunn3587]

These past few months have been rough for me. Life is a chaotic whirlwind that's moving so fast. Your genuine demeanor and calm energy has been a bit of an escape and a bliss for me. Your recipes and tips are everything I look for and I can follow along with you and create a meal that all of my family love. Thank you sir. You've done more for me then you will ever know❤️

[@Ngogerly]

Everyday becomes 10x better when I see you’ve uploaded :)

[@trianglejuice05]

yes, please more slavic cuisine!

[@mglisty]

Kenji, this is surreal. As a long time fan from Poland, crazy to see you doing our kapuśniak, and doing it good. Make gołąbki or bogracz and I'll die happy.

[@salcalderon2125]

Looks awesome Kenji! Love this kinda stuff during the winter months. Gonna make it this weekend! Thank you! 👍🏼

[@charlesrosenberg77]

This is one of my favorite, and most often cooked, of your recipes Kenji. Perfection in a bowl

[@davidrust3169]

This is a dish from my childhood! Mom sometimes did it with cabbage and sometimes with sauerkraut. In fact, when we didn't have kielbasa, she would (if she could get some) make it with potato sausage. I was told it was German-based (as per a huge part of our ancestry) but, honestly, there was so much cross-cultural exchange in that region that it's probably found in most of Northern-Eastern Europe! :)

[@zvxkacka]

Yeah, it is same in the Czech Republic (neighbouring those two countries) as the sour cabbage, potatoes and klobasa (kielbasa or wurst) were main ingredients in countless of foods of that region (sour cabbage is a good source of vitamin C in winter and sausages and potatoes are easily stored throughout the year as well).

[@joshIMPALED]

SO HAPPY to see your videos popping up more often again! I missed watching you cook DEARLY, Kenji! 😅

[@elisana3073]

Thanks so much for your flexibility in ingredient substitutions! Very helpful!

[@mkmarsmusic]

2022 started amazingly good for me, lucky one for just found your channel! Much love from Brazil Kenji!

[@adamk.6466]

Finally someone gave this masterpiece a shoutout! The best hangover killer there is.

[@Sisyphus.]

My favorite part of these videos is when you feed the dogs at the end, and love all of your vids kenji keep up the good work

[@udingaling241]

I love your videos. I learn something new each time!

[@kaitlin3343]

I have made this quite a few times now, because it's a favorite in our house. It's so good! I don't even need the recipe anymore. Thank you for this one👌

[@ja-bv3lq]

I love these recipes, Kenji! I grew up on the "Southern" version of all of these... thanks to my Mom, who made sure we were fed well (and was a fabulous cook...despite the fact she couldn't afford expensive stuff!)! 😀

[@dawnapplegate5862]

I am so glad to find someone who shares my love of fermented foods.

[@mmasque2052]

It’s nice to see central and Eastern European recipes getting loved. Whatever it might lack compared to French cooking, it more than makes up for in goodness and comfort.

[@Sungirl801]

The best type of dish on a cold day! Will definitely try this out!

[@craigcollings5568]

Always impressive. Thanks for that. I learn something every time.

[@coldkun_]

made this tonight and it was awesome. another banger. thanks Kenji

[@jandonaldson5790]

Easy and so, so good

[@mortmortmort8908]

I've been making this every so often since you first posted it and I gotta tell you I think putting the dill in at the end instead of while its cooking is an accidental stroke of genius, and your daughter going through an anti-dill phase brought a blessing on this world. Gonna be making this on Dyngus Day. I'm gonna see if I can get to a butcher and get some nice kielbasa instead of the usual Johnsonville ones.

[@coyote000]

Very hearty! Tastes best when you come home after playing in the snow all day

[@urdad9853]

Dude I love the way you cook it makes sense to me....I'm gonna make this next week....N I'm gonna get one of ur books....thanx Kenji

[@kinemb3211]

Made this today after seeing your video! I’d never heard of a soup with sauerkraut, but I love sauerkraut, so had to try it out, and it was delicious!! Thank you for showing all kinds of different dishes and cuisines😃

[@2missy]

Love, love, ❤ 😍 You brought me back to my childhood in our family kitchen🤗. I stumbled across your recipe and so many fond memories poured in. I am now subscribed and cannot wait to make your recipes. Also just amazed at your sauerkraut maker. We used to make our own growing up. I must find that so I can make sauerkraut again. Thank you a zillion times😍

[@DanMurray04]

Good to see some new videos from you, Kenji! I hope all is well with you and your kids.

[@Propane_Acccessories]

I gotta get me one of those mini trash cans for the counter like Kenji. He's a great chef, but he impresses me the most with his cleaning while cooking skills.

[@tafarel44]

This was excellent, thank you for sharing!

[@evanduvall2359]

Is it weird that one of my favorite parts of Kenji's videos is when he open his fridge?

[@michaelcoiro3504]

Delicious...thanks Kenji

[@gregaxx81]

That carrot hack!!! Amazing, thank you

[@PadraicCepek]

This is my dinner tonight. It’s a cold winters day in Chicago - needless to say, I’m excited!

[@jmaladroit]

i've made this twice since you posted this video and it's legit the best soup i've ever made, 10/10

[@katcuzzi]

That looks delicious, thanks for the dinner inspo!

[@nikohlpatton3768]

Yummy and I already have all the ingredients! It’s freezing in Kansas City. The perfect dish for this weather. Thanks Kenji

[@andrewknaff9220]

That soup sounds absolutely delicious, particularly with the dill!

[@pigsareit]

Thank you for the recipe and for feeding the dogs

[@miniflem1]

Your dogs are adorable!

[@stevehorvath997]

Looks delicious.

[@migoreng7789]

as a pole, i'm impressed with your pronunciation 👍 gotta show this one to my mom to scrutinize haha

[@rafaeloqrp6162]

wszystko zajebiscie :)

[@OokamiRyouko93]

@@bag3lmonst3r72 and their profile picture is the most famous instant noodle brand in indonesia

[@migoreng7789]

@@bag3lmonst3r72 it's a burner account

[@protopigeon]

I learn something from each of your videos - thanks K!

[@bjones9942]

I'm with your daughter. In the late 70's I worked at one of the iconic restaurants in Seattle. Poached halibut in dill sauce was on the employee menu (back then people didn't want to eat bottom feeding fish). I got dill overload for the rest of my life! Lol. Thanks for the video - gotta love a sour soup!

[@bug_god]

Not quite there yet but i can totally see that happen. Used to absolutely love dill until recently i bought it on sale and had to put it in basically everything i cooked for like a week straight. Can‘t see that stuff right now

[@tomchamberlain4329]

I've just discovered buttery garlicky mash with tons of dill.........mmmmmmmmmm

[@jeffmolek2]

This made me VERY hungry. Well done!

[@GingerDrums]

Made this yesterday with some beets and cabbage thrown in as I had it laying around. The flavour was so deep and it had a great warmth from the paprika and white pepper. Definitely will do this again. Especially as it was so cheap to make!

[@Daveyjokes]

Made it for dinner tonight. Holy crap. So good. I could eat this every day.

[@jakublicko7679]

Great video! Reminds me of a similar dish in Slovakia (which is right below Poland) called kapustnica. It's traditionally eaten for dinner on Christmas Eve and it's absolutely delicious.

[@janelacher9234]

I had a sauerkraut/cabbage soup in Slovenia and it was amazing! I have to try making your version because it looks so good and so easy!

[@seanpalmer8472]

I've been making this soup for years (pretty much right after it was first published on Serious Eats). It's one of my favorite winter soups and makes regular appearances on the menu. I once made it for my parents and they like it so much that now they make it regularly too.

[@jillschroader3966]

I love this recipe and I love the fact that you share with your doggies!!! I do the same. Always something on the side for my 2 loyal friends

[@austindike1]

Got to love the parallels to kimchijjigae/budaejjigae, which I’m sure you felt too! I think I’ll make this next time as a little spin on it. There’s (there was?) actually a polish/korean hipster fusion sausage/hotdog place in chicago called “Kimski” - they should put an interpretation of this on their menu!

[@MCJJtracks]

Love your videos Kenji, my latest addiction. Thank you for all the wise insight and interesting recipes you share with us. Can't wait to buy your book, just need to buy a wok first hah

[@drwgisblaidd2650]

I had a roommate that made something similar, but with all fresh cabbage, It was great, can't wait to try this soup, Thanks Kenji!!

[@samtar5248]

I love your pan collection

[@eebyn]

Made a variation of this tonight using kimchi. Added ginger, garlic and soy sauce to the mixture. Finished with a drizzle of sesame and garnish of green onion. 👌🏽

[@cristineerickson2237]

Looks great. Can't wait for this heat wave to be over, and this soup will be on the table.

[@alanmyr1507]

Love polish soups, we definitely got some interesting recipes. One of my favourites is pickled pickle soup, sounds odd but it tastes amazing👍

[@Mateuszyk]

You talk about OGÓRKOWA soup?

[@huckleberryjam4975]

can you elaborate?

[@matnovak]

@@huckleberryjam4975 soup based on lacto fermented pickle water (and usually some meat/stock) with potatoes, carrots and sour pickles at least that's how my mum makes it

[@tracer.s]

Ogorkowa is to die for. Added beef to mine with a dash of pepperoncinis, worcestershire, dill, and cream. It's like the edgy sibling of stroghanoff.

[@alanmyr1507]

@@tracer.s lmao too right, its a great soup. Used to have it with with smashed potatoes when I was little, unfortunately we dont get many polish oriented restaurants in the uk

[@thomashughes4859]

Made my own sauerkraut and polska kielbasa: I will try your version! Outstanding as usual, Kenji! And I am FOREVER in your debt for your 170 F (no más) temp for shrimp! Best ever!!!

[@HyperactiveNeuron]

Love some saurekraut soup. Yum! Was fed this by my German ex when I had a cold. Feel in love with it.

[@dogsoldier8187]

Looking forward to fall so I can try this dish

[@TheVGrdifyer]

This video could not have been better timed! I have so much fermented red cabbage left over from Christmas that I gotta use for something. This looks perfect👏

[@stapletonwill]

Just made it - awesome that it pulls the flavor out of the meat that you wouldn't normally eat that way .

[@ogrecreative]

I saw that copy of the wok cookbook in the corner. I’ve preordered mine, and can’t wait to check it out!

[@Blue-Science]

This video just made a childhood memory of mine resurface and now I want some kapusniak

[@glucosina]

Talk nerdy to me. 😍 love the technical commentary

[@ThatCapnGeech]

This is a big ole hug from grandma in a bowl

[@Getpojke]

Nice video. Love kapusniak, such a healthy & filing soup in the cold wet winters here in the UK. We're lucky to have a big Polish community here so there area lot of Polish grocers for some of the harder to get ingredients for some dishes & to feed my pierogi addiction when I don't make them myself. Really like that fermentation box from Crazy Korean Cooking, hadn't seen those before but have now tracked one down. Thanks for showing it to us.

[@CabTire]

Fantastic, Merci!

[@rinshin]

Though not using kraut but in japan, pot au feu is mostly made using sausages (have seen hot dogs used as well) with big chunks of vegetables ie cabbage, potatoes, carrots, turnips, bay leaves, etc cooked in broth. Kids love them because it tastes gentle without very strong taste coming through. Often, a side small dish of mustard is served for adults. This sort of reminded me of that minus paprika and kraut.

[@kaaerope]

Hi Kenji, I'm so surprised you're cooking something Polish 😉 Please try to use a stock based on smoked pork bones (hopefully you can find them), also add there some bay leaves and allspice. Kapuśniak must be sour and smoky. You should come to Poland to try more our traditional dishes 😊 we're waiting for you!

[@kaaerope]

Also, we cook potatoes separately, so they cook faster 😉

[@fabmisstam]

My grandmother used to make this for me I was obsessed!

[@jerim4543]

I love that I'm not the only one that has to keep upsizing my pot as the recipe progresses.

[@ciszk]

As a Pole, you don’t know how excited seeing this made me. Making it soon!

[@Wongturnactual]

Finally went to Wursthall last night! The sausages were amazing and everything was cooked to perfection! Loved the Korean style fried chicken too

[@selfrighteous88]

I don't think he's an owner anymore.

[@senormoll]

@@selfrighteous88 What makes you say that? He obviously moved and opened another place, but I don't recall him ever saying he sold Wursthall. Lots of chefs seem to have restaurants in multiple cities

[@kowalikus7581]

@@selfrighteous88 he is still the owner. He just trust his people and quality of their work

[@crisworkizer]

Awesome cook

[@jsm335]

I made something similar recently, with a 4 day old Xmas Eve choucroute garnie. Chopped up the meats and fried some extra fingerlings, made a roux, and just dumped the thing in with some milk. Mind-blowingly delicious. Sauerkraut soup is definitely in regular rotation now.

[@emilygreen5926]

My husband saw this earlier today and wanted to make it tonight. It was soooo good. Really flavorful but balanced. Excellent with some crusty bread. According to him, it wasn't difficult to execute.

[@kucibaba]

I am from Poland and I had kapuśniak for a lunch this week. Popular Polish soup.

[@callitags]

I love sauerkraut soup. Curious to try that cornstarch and spice slurry mix next time I make it.

[@Nakazull]

Overall it's fine and dandy. As a pole and a guy who make kapuśniak quite often i would like to throw some details. 1. I use smoked ribs/bones/pork broth instead of chicken one. 2. I use quite a lot of caraway seeds (1/2-1 tsp.) 3. I use a bit of tomatoe paste (2-3 tsp.) 4. I use a lot more sauerkraut, but i precook it before adding to soup. Sourness of final soup is controlled by adding sauerkraut "juice" (fresh and cooked) PS. Soup tastes great with a slice of bread covered with cold butter, try it.

[@LunaRendezvous]

Now that is my kind of comfort food!

[@turkeymince5529]

A very similar recipe to the Istrian stew my family makes. I can’t wait to try it.

[@grudgegopherable]

I'm gonna make this soon

[@Dominic-qn9om]

We need more Kenji polish dishes

[@luthiersdaughter9134]

This looks delicious 😋 I noticed your dog waiting and praying that you drop something to eat! ☺️

[@mysteryloaf]

Just tried making a version of this with fresh cabbage and quite a bit of white balsamic vinegar. It is delicious!!!