Polish Cabbage Soup Recipes

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.

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.

POLISH CABBAGE SOUP

Steps:

• Potatoes: Cook with little salt, drain and mash.
• Bacon& Onions: Cut bacon very fine and fry; use the fat from the bacon to cook onions till soft (Cooked bacon can be discarded or saved for use in another dish.)
• Sauerkraut: cook with a little water added, then drain and save the juice.
• Cabbage: cook in water with very little salt, when tender, drain and When tender, drain and put through a blender.
• Dried Peas: Cover with water about 2 inches and cook until tender; DO NOT DRAIN, mash or put through the blender.
• Combine potatoes, onions, and sauerkrout in a large pot and blend with a hand (stick) blender until smooth; then add cabbage, peas and sauerkraut water until tart (add vingar as needed)
• Helpful Hint: the cabbage and peas should remain hole since they give the soup texture; it should not be the texture of baby food.
• Season with salt, pepper, and garlic powder.

KIELBASA CABBAGE SOUP

Steps:

• In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.

POLISH CABBAGE SOUP

Steps:

• Prepare Pork broth first, before starting to make soup.
• Brown the sausage slices slowly in a large skillet over medium-low heat, and transfer to paper towels as they are browned.
• Drain and rinse skillet, and heat olive oil over medium-high heat.
• Add onions, and saute for about 5 minutes, then add garlic and all peppers, reduce heat to medium, and saute just until peppers are fairly soft, but not well done.
• Put all ingredients, including pork broth and meat and the sausage pieces, in a large soup pot, bring to a boil, reduce heat, and simmer for about 1 hour, or until veggies are done.
• Taste, adjust seasonings as needed, simmer another 10 minutes.
• Serve with hot French sourdough or coarse rye black bread and lots of cold butter.
• This soup freezes fairly well, though the veggies do get a little bit soft.
• Pork Broth:.
• Line a 9"x13" pan with heavy aluminum foil, leaving a fairly generous overhang on all sides.
• Season the pork generously on all sides with seasoned salt, pepper, and granulated garlic.
• Place in foil lined pan, cover with a smaller piece of foil, and fold bottom foil overhang over top.
• Place top shelf of oven in upper third of oven, and preheat to 350 degrees F.
• Roast for 1 hour, remove top foil, and roll bottom foil overhang back to protect pan.
• Turn oven to broil, and brown meat well on all sides.
• Transfer meat and all juices to a large stock pot.
• Add all remaining ingredient, bring to a boil over high heat, reduce heat, and simmer, uncovered, for at least 1 to 1-1/2 hours.
• Strain out all solids, reserving meat and discarding vegetables.
• Allow meat to cool enough to handle, and discard bones, gristle, and as much fat as possible.
• Chop meat coarsely, and set aside.
• Degrease broth as much as possible, rinse pot, and strain broth back into pot through a fine sieve.