My Kapusta Polish Cabbage Soup Recipes

CABBAGE SOUP RECIPE

Steps:

• Heat a large soup pot over medium-high heat.
• Add the salt pork strips to the pot and fry on each side until the meat begins to brown, a 4-5 minutes. Then flip and repeat for another 4-5 minutes.
• Add the cabbage, sauerkraut, and chicken broth.
• Stir until the ingredients are well-combined.
• Bring the mixture to a boil, then reduce to a simmer, stirring occasionally.
• Simmer for about 30 minutes or until the cabbage is tender. You can fish out the salt pork and chop it up, putting it back into the soup, or if you're not into that, you can discard it.
• Adjust the seasonings to your liking and serve hot.

POLISH CABBAGE SOUP

Steps:

• Fill a large stock pot with about 8-10 cups of water. Bring to a boil and add spareribs. Reduce heat and simmer for 30 minutes. If any foam forms on surface, skim it off then add sauerkraut and cook for another 30 minutes.
• Add onion, celery sticks, carrots, garlic, bay leaf, crushed red pepper flakes, peppercorns and shredded cabbage. Cook for another 30 minutes longer.
• Remove ribs at this point and cut meat from the bone. Shred or cut meat into bite sized pieces and put back into soup. Discard bones.
• * If you are using kielbasi, add it in at about the last 5-10 minutes of cooking.
• *Add salt to taste at this point. If you are using the kielbasi it will already add a bit of salt to the soup so taste before you add.
• * If soup taste too sour you may add a pinch of sugar at the end. Sometimes this can vary depending on the type of sauerkraut you purchase.

KAPUSTA (POLISH CABBAGE SOUP)

Steps:

• Place pork ribs in a large 8 quart heavy pot and cover the ribs with water almost to the top. Bring to a boil uncovered, lower to a fast simmer (low boil) and cook for 45 minutes, skimming off foam as they start to boil. Shut off burner and let them sit in the water for 15 minutes.
• While the pork is cooking, in a medium frying pan, cook the diced salt pork on a medium high flame for 2-3 minutes or until just starting to brown. Add onion to the pan and sauté for 2-3 minutes until just starting to get tender. Reduce to medium heat, stir in the flour and sauté for 3 minutes. Turn off heat and set aside.
• Once cooked, remove ribs from the pot and let cool. Save the liquid in the pot.
• To the pot of liquid, add the sauerkraut and juice, shredded cabbage, stewed tomatoes, caraway seeds and salt as well as the cooked salt pork and onion mixture.
• Cook over medium high heat until cabbage is cooked, approximately 30-35 minutes. While the cabbage mixture is cooking, remove the meat from the bones, shredding the meat into bite-sized pieces. Return the cooked pork to the pot once the cabbage is tender and heat to serving temperature.
• Peel and quarter potatoes and place in cold sated water while cabbage mixture is cooking. Bring to a boil and over a medium boil, cook potatoes for 5-10 minutes or until tender. Drain water and cool potatoes to room temperature. Once the cabbage mixture has finished cooking, cut cooked potatoes into bite sized pieces and either add to the finished cabbage dish or serve on the side. (cooking in quarters and cutting after the fact will make them more firm and less mushy since less of the surface touched the boiling water.
• Serve with rye bread and butter for a traditional Polish meal.

KAPUSTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
• In a medium saucepan over high heat, boil cabbage for 10 minutes.
• In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
• Bake in preheated oven for 1 hour, stirring every 20 minutes.