KAPUśNIAK: POLISH SAUERKRAUT SOUP
Kapuśniak (also known as 'Polish Cabbage Soup' or 'Kapusta Soup') is a Polish classic. Soft pieces of tangy sauerkraut mingle with carrots, potatoes, and smokey bacon for a bowl of soul-soothing comfort.
Provided by Kasia
Categories Polish Soups
Time 1h40m
Number Of Ingredients 19
Steps:
- Divide the ribs into smaller pieces, ideally of such a size that they fit easily in the soup plate. Season them with salt and pepper.
- Grab a frying pan and heat up 2 tablespoons of canola oil. Fry them on each side until they start to turn golden. Moved these fried ribs into a pot (ideally sized at 3 qt / 3 litres or bigger). Don't wash the frying pan just yet!
- Chop the leek and dice the onion finely. Fry these veggies on the fat that remained from frying ribs. At the end of frying, add crushed garlic clove and spices: one tablespoon of dried marjoram and half a teaspoon of caraway seeds. When heated, the spices release their essential oils, giving Kapuśniak its unique taste. Put the fried ingredients aside for now.
- Peel the vegetables (2 carrots, a parsley root and a chunk of a celery root). Dice them into squares (roughly with half-inch/1 cm sides). Drop them into the pot with ribs. Add 4 bay leaves and 6 allspice berries. Then, pour 2 quarts (around 2 litres) of water.
- Cook for 30 minutes on low heat, until both ribs and vegetables soften.
- Peel and cube the potatoes, add them to the soup and continue cooking until they soften (that takes around 15 minutes)
- As you wait, drain the sauerkraut (keep the juices!) and chop it roughly. Add them to the soup, together with the onion, leek and spices we have fried before.
- Continue cooking on a low heat for a further 30 minutes, in that time the sauerkraut will soften and release its aromas.
- Have a taste. Season with salt and pepper. If Kapuśniak needs more sour 'kick', add some leftover sauerkraut juice.
- Pour the soup into bowls / soup plates, making sure that everyone gets some veggies and meat. Sprinkle each portion with chopped parsley.
Nutrition Facts : Calories 333 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 15 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 507 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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.
GRANDMA'S POLISH KAPUSTA WITH PORK SPARE RIBS
Provided by Michele
Time 3h15m
Number Of Ingredients 6
Steps:
- Step 1 1. Cut spare ribs into individual portions.
- Step 2 2. Place pork in a large pot, top with water, and bring to a boil.
- Step 3 3. Lower the heat to medium, and skim until there is nothing left to skim.
- Step 4 4. Add two bay leaves and simmer on low for about 2 hours until fork tender.
- Step 5 5. Cut cabbage into 1/4 inch slices.
- Step 6 6. Add cabbage and sauerkraut to pot (note I had to remove half of the pork, add half of the cabbage and sauerkraut, add the pork back in, and top off with the remaining cabbage and sauerkraut in order to fit it in my pot).
- Step 7 7. Simmer for 35-45 minutes more (think low and slow). Don't forget to fish out the bay leaves which was my dad's job when he was a kid. Serve the kapusta with some boiled potatoes for a hearty meal.
KAPUSTA
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
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
PORK-AND-CABBAGE SOUP
Two types of pork -- bacon and spareribs -- and cabbage -- Savoy and sauerkraut -- are the stars in our version of the hearty Polish soup known as kapusniak.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h15m
Number Of Ingredients 11
Steps:
- In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate. Add spareribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer ribs to a plate; let cool slightly. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture. Bring to a simmer, then reduce heat to medium-low and simmer, covered, until vegetables are tender and easily pierced with a knife, 22 to 25 minutes.
- Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage. Slice or tear meat into bite-size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste. Serve with dill, sour cream, bread, and butter.
POLISH KAPUSTA WITH SPARE RIBS RECIPE
This spare ribs and sauerkraut recipe is a traditional Polish dish from the Kuyavian region. Wholesome and delicious, serve it warm with kapusta!
Provided by Karolina Klesta
Categories Dinner
Time 10h
Number Of Ingredients 19
Steps:
- If the ribs you have are large, cut them into smaller pieces (with 1 or 2 ribs each).
- Sprinkle the ribs with salt and pepper and refrigerate overnight.
- The next day, sprinkle the ribs with marjoram and paprika.
- Coat the ribs in flour and fry in lard or oil. Do it briefly and quickly on the very hot pan.
- Peel the onion, cut it and fry on oil.
- Place fried onion and ribs in a pot. Cover them with water.
- Add mustard, bay leaves, and allspice berries.
- Simmer for about 1,5 hours until the ribs are tender. Then, uncover the lid and let the rest of the water evaporate.
- Finely chop the cabbage or sauerkraut.
- Place it in the pot and cover with water.
- Add 2 tablespoons of lard and cook until tender. If you are adding bacon, cook the cabbage with water only.
- In the meantime, peel and dice the onion.
- Fry it with 1 tablespoon of lard. If you are adding bacon, chop it finely and fry it with the onion.
- Add flour, mix, and fry for another few minutes.
- Start adding a glass of water slowly, stirring all the time.
- Drain the cooked cabbage and add it to the fried onion mixture.
- Season with salt and pepper.
- If the cabbage is too thick, add more water.
Nutrition Facts : Calories 1033 calories, Carbohydrate 87 grams carbohydrates, Cholesterol 202 milligrams cholesterol, Fat 44 grams fat, Fiber 5 grams fiber, Protein 67 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1114 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
KAPUZTA
This is a truly authentic "Old World recipe"-friends of our family who moved here from Poland gave it to my mother years ago. It's been a favorite Sunday dinner with all of us ever since then. I've found that it's always a hit at potluck dinners, too. After my husband and I moved to our dairy farm, I discovered that this hearty, one-dish dinner was a perfect one for our busy schedule...and that any leftovers taste even better the second day!
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Add pork and onion; brown meat. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until pork is tender, 6-8 hours.
Nutrition Facts : Calories 519 calories, Fat 39g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 1509mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
POLISH KAPUSTA KIELBASA
So easy! Kapusta is a Polish kielbasa sausage dish that is even better the second day. Paired with crusty bread, dinner is served!
Provided by SmHerndon
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a stockpot, add sauerkraut and bring to boil; rinse and drain.
- Return sauerkraut to stockpot and add enough water to cover sauerkraut.
- In a small skillet, saute onion in butter until soft. Add butter beans and cook at least 30 minutes.
- Add kielbasa and cook 45 minutes to 1 hour, the longer the better.
- Season with salt and pepper and serve with crusty bread.
Nutrition Facts : Calories 295.6, Fat 11, SaturatedFat 3.6, Cholesterol 24.8, Sodium 1647, Carbohydrate 36.1, Fiber 11.3, Sugar 3.9, Protein 14.3
MY KAPUSTA (POLISH CABBAGE SOUP)
This is my family's version of Kapusta. Amounts vary according to your taste. This is one of those soups you should make the day or night before and improves greatly with each reheating. You actually may need more butter; 1/2 lb is a conservative estimate. The number of servings depends on your appetite!
Provided by Nana Lee
Categories One Dish Meal
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Shred cabbage, set aside.
- Brown ribs in small amount of olive oil in large fry pan; remove from pan.
- Sauté cabbage using drippings in pan and butter. I usually do this in batches, adding all cabbage and juices from each batch into the pot.
- Add butter to pan and make next batch.
- Add salt and pepper to taste.
- Add sauerkraut and mix in well.
- Bury ribs in cabbage mix, fill with cold water just to cover all.
- Bring pot to boil, cover and lower heat to simmer.
- Simmer for about 2 hours.
- Check after 1-1/2 hours to see if cabbage is soft; meat should be falling off the bones.
- When done, carefully remove meat making sure to get all the bones.
- There aren't many or any bones in the country style ribs, that's why I use them instead of regular ribs.
- Separate meat from bones and fat and return meat to pot. Mix.
- I use an 8 quart enameled cast iron pot. Try to use a heavy metal pot or one that has a heavy bottom.
- Some people serve this in a bowl with boiled or mashed potatoes and/or some sour cream; and a nice hunk of Polish sisal bread, if you can find any!
- You could also add caraway or dill seeds when cooking it.
- NOTE:.If you can make this the night before you will serve it, and refrigerate it, it is better. The taste improves with age!
Nutrition Facts : Calories 275.5, Fat 22.3, SaturatedFat 11, Cholesterol 69.6, Sodium 480, Carbohydrate 8.6, Fiber 3.9, Sugar 5, Protein 11.9
POLISH ZEBERKA WIEPRZOWENA Z KAPUSTA (SPARERIBS AND CABBAGE)
Make and share this Polish Zeberka Wieprzowena Z Kapusta (Spareribs and Cabbage) recipe from Food.com.
Provided by Elmotoo
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over medium heat until brown on all sides, about 15 minutes; drain fat.
- Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf. Pour water and vinegar over pork mixture.
- Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
- Add cabbage; sprinkle with pepper. Cover and simmer until cabbage is tender, about 15 minutes.
- Remove bay leaf. Arrange spareribs and vegetables on serving platter.
- Garnish with minced parsley if desired.
Nutrition Facts : Calories 1041.5, Fat 82.8, SaturatedFat 30.7, Cholesterol 265.4, Sodium 494.3, Carbohydrate 10.5, Fiber 3.5, Sugar 5.9, Protein 60.2
POLISH KAPUSTA
A traditional Polish dish. I got this recipe from my Mother in-law, Epherzine. We make it for every holiday meal. If you like sauerkraut, you will like kapusta.
Provided by queenbeatrice
Categories Low Protein
Time 1h5m
Yield 8 side portions, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook onion and kielbasa in frying pan until onions are translucent.
- Drain liquid from sauerkraut.
- Mix all ingredients together.
- Transfer to a buttered casserole dish.
- Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.
Nutrition Facts : Calories 83.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 16.8, Sodium 552, Carbohydrate 5.8, Fiber 2.7, Sugar 2.6, Protein 1.3
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