My Kapusta Polish Cabbage Soup Recipes

KAPUSTA (POLISH CABBAGE SOUP)

Kapusta (Polish Cabbage Soup) image

A traditional Polish cabbage soup made with pork, cabbage, sauerkraut, onion, carraway seed and my Babci's secret ingredient...stewed tomatoes to really enhance the flavors in this soup.

Provided by Martha

Time 2h5m

Number Of Ingredients 11

Ingredients

3-4 pounds of meaty pork ribs such as country style ribs
6 ounces diced salt pork (4 ounces after removing skin. The fatty type not the meaty type)
1 ½ cups onion, about one large onion
1/4 cup all-purpose flour
1 pound fresh sauerkraut with juice (found in the refrigerated section of most supermarkets)
1 medium head of cabbage, shredded (about 1 1/2 - 2 pounds)
2 14½-ounce cans of stewed tomatoes
1 tablespoon caraway seeds
1 teaspoon salt
4 pounds all-purpose potatoes
Rye bread and butter

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

Kapusta image

Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself!

Provided by Holly

Categories Side Dish Casseroles

Time 1h30m

Yield 6

Number Of Ingredients 9

Ingredients

6 tablespoons butter, divided
2 onions, chopped
1 large portobello mushrooms, sliced
1 ½ cups sliced mushrooms
¼ medium head cabbage, thinly sliced
1 (32 ounce) jar sauerkraut, drained and pressed
½ teaspoon white sugar
½ teaspoon dried thyme
salt and pepper to taste

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.

Nutrition Facts : Calories 151 calories, Carbohydrate 11 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.2 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 760.5 mg, Sugar 5.6 g

POLISH CABBAGE SOUP

Polish Cabbage Soup image

This recipe has been in my family for many years. It was passed down from my Great-grandmother who emigrated directly to the US from Poland in 1907, to my grandmother, to my mother (the irishman in the family) and now to me. It is one of our 7 dishes at our triditional christmas eve dinner. It takes every pot in the house to make but it's worth it.

Provided by Babybuttons

Categories Polish

Time 2h

Yield 34 cups

Number Of Ingredients 10

Ingredients

6 lbs sauerkraut
1 lb cabbage, chopped fine
1/2 lb bacon
2 lbs dried peas
4 lbs potatoes
2 lbs onions
salt, to taste
pepper, to taste
garlic powder, to taste (be generous with the garlic powder)
1/4 cup white vinegar (if needed for tartness)

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.

Nutrition Facts : Calories 135.9, Fat 3.4, SaturatedFat 1.1, Cholesterol 4.5, Sodium 597, Carbohydrate 23.8, Fiber 3.9, Sugar 3.5, Protein 5.4

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