Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, polish cabbage soup (kapusniak). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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.
Polish Cabbage Soup (Kapusniak) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Polish Cabbage Soup (Kapusniak) is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook polish cabbage soup (kapusniak) using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Polish Cabbage Soup (Kapusniak):
- Make ready 1 1/2 tbsp butter
- Take 1 lb ground chuck
- Make ready 2 fresh bratwurst links, removed from their casings
- Take 1 small head of cabbage, cored and cut in eighths shreds
- Prepare 3 carrots, sliced
- Prepare 1 medium onion, chopped
- Make ready 1 poblano pepper, fine dice
- Take 1 large potato, peeled and cubed
- Make ready 1 (14.5 ounce) can of petite dice tomatoes, juice included
- Make ready 8 ounces sauerkraut with juice
- Take 16 ounces tomato juice
- Make ready 32 ounces Beef "Cooking Stock"
- Make ready 2 1/2 cups water
- Make ready 1/4 tsp garlic powder
- Make ready 1/4 tsp marjoram
- Make ready 1/4 tsp chili powder
- Prepare 1/2 tsp paprika
- Take 1 1/2 tsp salt
- Prepare 1 tsp cracked pepper
For Ingredients, Measurements and Step by Step Instructions go to. There are many definitions and examples of comfort food - I'm pretty sure Now, maybe not exactly your typical Polish comfort food (but what would be? Schabowy and potatoes plus surówka?) but kapuśniak is what I want to eat. But one of the specialties that was most popular during her Polish childhood was kapusniak, a hearty winter soup that packs a double-cabbage wallop from both fresh cabbage and fermented sauerkraut.
Instructions 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.
Kapusta - a delicious, traditional Polish cabbage soup made with pork, cabbage, sauerkraut, carraway seed, onion and my Babci's secret ingredient - stewed **Since originally publishing this recipe, a reader has let us know that this soup is also known as Kapusniak, or according to Wikipedia. Kapuśniak will help battling the cold and gloomy weather outside. Poles are pros at making soups out of nothing, and since cabbage is pretty much considered its own food group in Poland, I'm serving up a modern take on a traditional Sauerkraut Soup. Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup.
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