Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, polish cabbage soup (kapusniak). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Polish Cabbage Soup (Kapusniak) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Polish Cabbage Soup (Kapusniak) is something which I’ve loved my entire life. They’re nice and they look fantastic.
Free UK Delivery on Eligible Orders! 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.
To begin with this particular recipe, we must prepare a few ingredients. You can have polish cabbage soup (kapusniak) using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Polish Cabbage Soup (Kapusniak):
- Get 1 1⁄2 tbsp butter
- Get 1 lb ground chuck
- Take 2 fresh bratwurst links, removed from their casings
- Take 1 small head of cabbage, cored and cut in eighths shreds
- Take 3 carrots, sliced
- Prepare 1 medium onion, chopped
- Prepare 1 poblano pepper, fine dice
- Take 1 large potato, peeled and cubed
- Take 1 (14.5 ounce) can of petite dice tomatoes, juice included
- Prepare 8 ounces sauerkraut with juice
- Take 16 ounces tomato juice
- Get 32 ounces Beef "Cooking Stock"
- Make ready 2 1⁄2 cups water
- Take 1⁄4 tsp garlic powder
- Make ready 1⁄4 tsp marjoram
- Prepare 1⁄4 tsp chili powder
- Make ready 1⁄2 tsp paprika
- Take 1 1⁄2 tsp salt
- Prepare 1 tsp cracked pepper
It's traditionally prepared from cabbage (either sauerkraut or fresh chopped cabbage, sometimes both) and vegetables. Polish Cabbage Soup Kapusta - Made with Pork Rib Meat Kapusta kiszona duszona, known to many Polish people simply as kapusta which is the Polish word for "cabbage", is a Polish dish of braised or sauerkraut (kapusta kiszona or "sour cabbage"). It is seasoned with salt, pepper and sometimes bay leaf, sugar, paprika and apples. Polish sauerkraut soup is typically made with meat, such as Polish sausage, pieces of ham, pork ribs, often smoked.
Steps to make Polish Cabbage Soup (Kapusniak):
- Assemble all of your ingredients.
- Chop and prep all of your veg for mise en place.
- 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
- Add onions, poblano, carrots, and potato. Sweat these ingredients with the meat another 3 minutes or so.
- Add cabbage and sauerkraut, sweat the cabbage and stir vigorously about 5 minutes.
- Add tomatoes, tomato juice, beef stock, water, salt and pepper, and herb and spices.
- Bring to a rolling boil, and lower to a gentle bubbling simmer. Cover and cook for 2 to 2 1⁄2 hours, stirring occasionally.
It is seasoned with salt, pepper and sometimes bay leaf, sugar, paprika and apples. Polish sauerkraut soup is typically made with meat, such as Polish sausage, pieces of ham, pork ribs, often smoked. This vegetarian sauerkraut soup is equally delicious especially if you garnish it with fresh herbs and sprinkle with a bit of smoked paprika. (See more serving suggestions below). Polish Cabbage Soup always seems to taste even better the next day. Store any extra in mason jars in your fridge so you can have soup handy all month long while you celebrate National Soup Month!
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