With the war in Ukraine and the plight of the refugees fleeing there so much in the news, these recipes feel not only seasonal and satisfying, but also timely.  If only we could send boatloads of soup and casserole to the Ukrainian people like a big comforting hug.

Get sauerkraut from Hidden Pond (Week 1) or Metta Gardens (Weeks 2,3,4) at the Market. Bacon and Kielbasa are available in several varieties including a Ukrainian Kovbasa from Old Major Market. Look for onions, leeks, potatoes, and other root vegetables from our farmer vendors.

Kapusta (Ukrainian Soup)

recipe from Just a Pinch

Kapusta [kah-POOS-tah] word used to refer to cabbage, and in some places, sauerkraut.


  • 8 slices bacon, cut into 1” pieces
  • 1 large onion, chopped
  • 2 cans tomato soup (or 14 oz. crushed tomatoes)
  • 14 ounces of sauerkraut, drained
  • 1 bay leaf
  • 1 teaspoon each of salt and pepper
  • 4 links of kielbasa (approximately 1 lb.)


  1. Saute bacon, kielbasa and onion together until meat is browned and onions are soft.
  2. In a large pot – add sauerkraut, tomato soup, and bay leaf. Add enough water to cover sauerkraut to 1 inch above and bring to a boil. Add salt and pepper.
  3. When bacon, kielbasa and onions are ready, add to sauerkraut (grease and all). Mix and simmer covered for at least 1 hour.
  4. Serve with your favorite crusty bread. Makes 4-6 servings.

Polish Casserole

adapted from a recipe at Taste of Home


  • 2 cups boiled cubed potatoes or other root vegetables (turnips, rutabagas, parsnips)
  • 1 lb. kielbasa, cut into 1/2-inch slices
  • 1 can (10-3/4 ounces) condensed cream of mushroom or celery soup, undiluted
  • 1 jar (8 oz.) sauerkraut, well drained
  • 1 1/2 cups shredded Swiss-style cheese, divided
  • 2/3 cups milk or cream
  • 3 green onions, chopped
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced


  1. Preheat oven to 350°. Cook potatoes, drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 1 cup cheese, milk, onions, mustard and garlic.
  2. Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Makes 6 servings.

Tip: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking.

Cook’s Notes: I think you could easily substitute any type of sausage for the kielbasa although this is the perfect opportunity to try out the Ukrainian Kovbasa from Old Major Market (they have two other kielbasas available as well). You could leave out the soup and substitute a nice bechamel instead. And I’d be tempted to omit the green onions and swap in sauteed leeks.

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