KAPUSTA (POLISH CABBAGE SOUP)
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
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
My grandmother Ruth often made this Cabbage Soup.It's nothing fancy, but the flavor transports me back to my childhood.
Provided by Steph Gaudreau
Categories Soup
Time 1h
Number Of Ingredients 5
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.
Nutrition Facts : Calories 374 kcal, Carbohydrate 17 g, Protein 8 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 32 mg, Sodium 2088 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
POLISH CABBAGE SOUP
This traditional Polish Cabbage Soup recipe is a staple in our home during the cold winter months. Rich in vitamins and full of flavor!
Provided by Nicole Crocker
Categories Appetizer
Time 2h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 45 kcal, Carbohydrate 10 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 35 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
SZYBKA SUROWKA Z CZERWONEJ KAPUSTY (POLISH RED CABBAGE SLAW)
Polish people love their cabbage in every form and every color! This fresh red cabbage slaw is often made during the autumn months, when bright colors are much appreciated.
Provided by Lilla
Categories Salad Coleslaw Recipes No Mayo
Time 27m
Yield 4
Number Of Ingredients 7
Steps:
- Bring 1 quart water to a boil in a large pot; add cabbage and cook until softened, 2 to 4 minutes. Drain.
- Mix cabbage, onion, apple, lemon juice, and oil. Season with sugar, salt, and pepper.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 19.5 g, Fat 3.7 g, Fiber 4.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 70.1 mg, Sugar 10.3 g
MOM'S POLISH STEWED CABBAGE
My mother often served a delicious Polish dish made with cabbage. We always topped ours with a dollop of sour cream and sometimes served this over mashed potatoes. You can make this just using the cabbage, but I add kielbasa or smoked turkey for additional flavour. Delicious.
Provided by pretzeld
Categories World Cuisine Recipes European Eastern European Polish
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
- Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
- Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 17.4 g, Cholesterol 37.5 mg, Fat 19.2 g, Fiber 4.5 g, Protein 9.7 g, SaturatedFat 5.8 g, Sodium 716 mg, Sugar 9 g
POLISH CABBAGE SOUP
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
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
POLISH CABBAGE SOUP
I saw the original version of this recipe in an Internet foor letter to which I subscribe, but I was sure it could be improve, and this is what I came up with. Cooking time DOES NOT include the time needed to make the pork broth, but this takes about 1 hour preparation time, 2-1/2 hour cooking time, and 1-1/2 hours setting time, for a total of 5 hours.
Provided by Toby Jermain
Categories Clear Soup
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 31
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.
Nutrition Facts : Calories 11974.4, Fat 868, SaturatedFat 307.1, Cholesterol 3610.8, Sodium 5816.8, Carbohydrate 34.3, Fiber 8.4, Sugar 16.5, Protein 1000.5
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