Polish Sauerkraut Soup Recipe: Smoky Marjoram and Sausage Depth

This Polish sauerkraut soup recipe delivers the deep, smoky flavors of traditional Żurek—where fermented cabbage meets tender sausage and marjoram-infused broth. The key lies in balancing the tangy sauerkraut with rich, savory elements, creating a soup that’s both comforting and complex.

I’ve perfected this recipe over years of testing, ensuring every spoonful captures that authentic Polish restaurant taste at home.

The foundation starts with a flavorful broth, built from sausage and bone-in pork that simmers for hours, extracting maximum depth. Sauerkraut adds its signature tang, while potatoes create a hearty texture that soothes even on coldest days.

Marjoram and bay leaves weave earthy, aromatic notes throughout, making this more than just a soup—it’s a meal in a bowl.

What sets this apart is the balance: the sauerkraut’s sharpness is softened by creamy potatoes and smoky sausage, while the broth remains rich without overpowering. The result is a soup that’s robust enough for a family dinner but simple enough to prepare in one pot.

Serve with crusty bread to soak up every last drop of that flavorful broth.

For vegetarians, swap the sausage for mushrooms or smoked tofu, and use vegetable broth instead. The technique remains the same—slow simmering unlocks the full depth of flavor. Ready in under an hour, this soup proves hearty comfort food doesn’t require complicated steps. Let’s make it together.

Ingredients for polish sauerkraut soup

Six hearty servings of authentic Żurek begin with fermented cabbage, smoked sausage, and marjoram-infused broth.

The sauerkraut is non-negotiable—look for fermented, tangy jars with no added vinegar. Polish specialty stores often carry the best quality, but most well-stocked grocery stores stock it too. The kielbasa should be smoked and firm, not soft or greasy. For the pork shoulder, bone-in cuts create the richest broth, but bone-in pork chops work in a pinch. Marjoram is the soul of this soup—fresh is ideal, but high-quality dried works at one-third the amount. Penzeys Spices carries excellent dried marjoram if fresh isn't available.

No kielbasa? Smoked andouille sausage delivers similar depth, though the flavor profile shifts slightly. Vegetarians can substitute smoked tofu or mushrooms for the meat, but the broth must be vegetarian-based. The carrots can be swapped for turnips or parsnips for a different earthy note. For extra richness, add 1/4 cup sour cream at the end instead of serving it separately. The broth should be low-sodium—most store-bought versions have excessive salt. If using dried herbs, toast them in a dry pan for 30 seconds to release their oils.

This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. The broth can be made ahead and reheated separately. For serving, garnish each bowl with a dollop of full-fat sour cream and a sprinkle of fresh dill. The dill brightens the dish and balances the richness—don't skip it. Leftovers reheat beautifully; just add a splash of broth or water if the soup thickens too much upon reheating.

Step-by-step instructions for Polish sauerkraut soup

This hearty soup builds flavor through layered techniques—smoked sausage, slow-cooked pork, and aromatic herbs.

Heat a large Dutch oven over medium-high heat. Add the 2 tablespoons extra-virgin olive oil and swirl to coat the bottom. Add the 1.5 lb kielbasa sausage slices in a single layer and cook for 4-5 minutes until golden brown on both sides. Remove the kielbasa and set aside on a plate.

Increase heat to medium-high and add the 2 lb bone-in pork shoulder cut into 1-inch cubes. Sear the pork for 6-8 minutes, stirring occasionally, until deeply browned on all sides. This caramelization forms the flavor foundation of the soup. Remove the pork and set aside with the kielbasa.

In the same Dutch oven, reduce heat to medium and add the 2 whole yellow onions sliced into thin half-moons. Cook for 5-6 minutes until softened and translucent, stirring occasionally. Add the 4 medium carrots cut into 1-inch pieces and 2 lb russet potatoes cut into 1-inch chunks, stirring to combine with the onions.

Cook the vegetables for 4-5 minutes until they begin to soften slightly. Add the 4 cloves garlic cloves minced and the 1 tablespoon fresh marjoram, stirring for 30 seconds until fragrant. The garlic should sizzle lightly but not burn—this prevents bitterness in the final soup.

Pour in the 6 cups chicken or vegetable broth, scraping up any browned bits from the bottom of the pot. Add the 2 whole bay leaves and bring the mixture to a boil. Once boiling, reduce heat to low and add the 3 cups sauerkraut (drained of excess liquid). Stir gently to combine.

Return the kielbasa and pork shoulder to the pot. Bring the soup back to a simmer and cover partially, allowing steam to escape. Cook for 45-50 minutes until the pork is fork-tender and the potatoes are easily pierced with a knife. The broth should reduce slightly but remain flavorful.

Remove the bay leaves and discard them. Stir in the 0.5 cup sour cream and 1.5 teaspoons diamond crystal kosher salt, allowing the soup to thicken slightly from the cream's richness. Taste and adjust seasoning with 0.5 teaspoon freshly ground black pepper if needed.

Gently stir in the 2 tablespoons fresh dill just before serving to preserve its bright flavor. Ladle the soup into bowls, ensuring each serving contains a generous portion of kielbasa, pork, and vegetables. The sour cream should create a velvety finish that balances the tangy sauerkraut and smoky sausage.

Creative variations of this polish sauerkraut soup

Vegetarian Żurek

Swap the kielbasa and pork for 1 lb smoked tofu or 8 oz cremini mushrooms sliced, and use 6 cups vegetable broth. Add 1 tbsp soy sauce to the mushrooms while sautéing for depth, and boost umami with 1 tsp miso paste stirred into the broth.

The key is balancing the tangy sauerkraut with earthy mushrooms or tofu—both work beautifully. 🌱

Creamy Potato-Only

Skip the carrots entirely and increase potatoes to 3 lb for a rustic, potato-forward version. Add ½ cup crème fraîche at the end instead of sour cream, and finish with 1 tbsp chopped chives for brightness.

This version feels lighter but still hearty, perfect for colder months. The extra starchiness soaks up the sauerkraut’s acidity beautifully. 🥔

Smoky Mushroom & Sausage

Combine the best of both worlds by adding ½ lb kielbasa and ½ lb smoked mushrooms (like portobellos). Sear the mushrooms with the kielbasa in the Dutch oven for 8-10 minutes until deeply browned.