Recipe: Delicious Polish Cabbage Soup (Kapusniak)

Polish Cabbage Soup (Kapusniak). This recipe for Polish kapuśniak is made with fresh cabbage, sauerkraut, and vegetables in a beefy-tomato broth. Make this soup one day in advance so it can be defatted before serving. Many kapuśniaks are made with either fresh cabbage or sauerkraut, but this recipe packs a double punch.

Polish Cabbage Soup (Kapusniak) Kenji López-Alt] There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). My version lays no claims to authenticity, but it is simple, delicious, and deeply nourishing. Sauerkraut and fresh cabbage come together for extra flavor in the broth. You can have Polish Cabbage Soup (Kapusniak) using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Polish Cabbage Soup (Kapusniak)

  1. It’s 1 1/2 tbsp of butter.
  2. Prepare 1 lb of ground chuck.
  3. You need 2 of fresh bratwurst links, removed from their casings.
  4. Prepare 1 of small head of cabbage, cored and cut in eighths shreds.
  5. You need 3 of carrots, sliced.
  6. It’s 1 of medium onion, chopped.
  7. You need 1 of poblano pepper, fine dice.
  8. Prepare 1 of large potato, peeled and cubed.
  9. You need 1 (14.5 ounce) of can of petite dice tomatoes, juice included.
  10. Prepare 8 ounces of sauerkraut with juice.
  11. Prepare 16 ounces of tomato juice.
  12. You need 32 ounces of Beef "Cooking Stock".
  13. You need 2 1/2 cups of water.
  14. You need 1/4 tsp of garlic powder.
  15. It’s 1/4 tsp of marjoram.
  16. You need 1/4 tsp of chili powder.
  17. Prepare 1/2 tsp of paprika.
  18. It’s 1 1/2 tsp of salt.
  19. You need 1 tsp of cracked pepper.

My Polish Sauerkraut Soup Features Chicken Broth And Polish Sausage. Kapusniak brings a heartwarming glow to the kitchen. Every culture that has chickens has a version of chicken soup. Chicken soup never fails us, especially with the weather getting chilly.

Polish Cabbage Soup (Kapusniak) step by step

  1. Assemble all of your ingredients..
  2. Chop and prep all of your veg for mise en place..
  3. Melt the butter in a large soup or stock pan over high heat, add the bratwurst meat (decased) and ground chuck, break up with the spoon, and sautee till it gets a little brown. Around 3-5 minutes.
  4. Add onions, poblano, carrots, and potato. Sweat these ingredients with the meat another 3 minutes or so..
  5. Add cabbage and sauerkraut, sweat the cabbage and stir vigorously about 5 minutes..
  6. Add tomatoes, tomato juice, beef stock, water, salt and pepper, and herb and spices..
  7. Bring to a rolling boil, and lower to a gentle bubbling simmer. Cover and cook for 2 to 2 1/2 hours, stirring occasionally..

This sauerkraut soup has the flavors of old world traditions. Wash the ribs and cut into single bones. Keep the heat low to prevent the ribs from burning. Kapusta, or Kapusniak is a traditional Polish cabbage soup made with pork, cabbage, sauerkraut, and onion. To give more of a zing add stewed tomatoes. (something like: after eating cabbage soup, stuff spouts from your behind, except that it vaguely rhymes in Polish), so be careful.

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