Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak) Recipe

recipe image

Straightforward, obliging, and deeply nourishing.

Why It Works

  • Including the substances to the same pot in levels ability that you just can gain flavors in a immediate interval of time.
  • 1st baron beaverbrook and kielbasa lift a rich, porky, smoky style to the soup.

My mom has by no formula been basically the most attention-grabbing cook dinner on this planet, however I in actual fact beloved about a of the dishes she made after I modified into as soon as quite of one. I had no belief the build her recipe for sizzling canine and cabbage soup came from—I figured it modified into as soon as a Seventies Betty Crocker cookbook’s belief of what Polish meals will be—however I did like it. I quizzed her about it, and she said that she had imprecise memories from childhood of her mother making a sauerkraut and sausage soup. (What my Eastern grandmother modified into as soon as doing making Central European meals, in Japan, within the ’50s, is a mystery to me.) This modified into as soon as my mom’s possess version manufactured from supermarket staples, and it modified into as soon as in actual fact, in actual fact straightforward: Fry sizzling canine and bacon; add onions, cabbage, and potatoes; then boil all of it in chicken inventory until acceptably quiet and soft. I asked her regarding the addition of bacon, to which she said, “I deem I attach it in because of your sister likes bacon.”

Is wise to me.

The accomplished dish modified into as soon as straightforward however comforting, the form of meal I could take into consideration Charlie Bucket ingesting on basically the most easy day of his existence. (I mean, basically the most easy day sooner than he inherited the chocolate factory and all.)

It be caught in my reminiscence sufficient that it looked like a worthwhile recipe to recreate in my possess kitchen, so I did precisely that.

Severe Eats / J. Kenji López-Alt

I in most cases attain some hastily web searches any time I’m about to originate cooking something unique. I’m in particular happy I did this time, because of, because it appears, my mom had unintentionally “invented” what’s more or less a Polish kapusniak, a straightforward soup made with pork, onions, cabbage (within the assemble of sauerkraut), and potatoes. Kapusniak recipes looked like an valid formula to accumulate some perception into how I could alter my mom’s dish.

I poked around a host of recipes on-line (thank god for Google Translate) and watched an entire slew of Polish grandmothers on YouTube making the dish. No shock that, correct like with practically any “conventional” dish on this planet, the diversifications on it are many. Some exhaust unique pork as well to bacon and obtain you ever cook dinner the soup until the pork falls apart. Some name for finely grating carrots and onions on a field grater so they nearly drop apart into the soup. Some thicken up the soup with a slightly of flour added in direction of the stop, whereas others count solely on the starchy thickening vitality of the potatoes to offer it extra heartiness. (Rachael Ray shoehorns beer, crème fraîche, and allspice into hers.)

This modified into as soon as all true news, because of it supposed that I felt absolutely no compunction about making up my possess recipe, basically basically based partly on how I be conscious my mom’s version tasted and largely on what appealed to me in my view.

For mine, I originate with slab bacon (or properly-rinsed salt pork) and Polish sausage, which I brown in quite of oil. Next, I add sliced onions and carrots lower into minute dice, allowing them to melt a shrimp within the rendered pork bulky from the sausage and bacon. With straight-up sauerkraut, I discovered the dish quite too bracing and intense, so as an replacement I lower mine with a combination of unique cabbage and sauerkraut. As soon as the greens are all softened, I add some chicken broth, a few bay leaves, the stems from about a sprigs of dill (I effect the dill fronds to garnish the soup on the stop), and a russet potato, letting the entire thing simmer collectively until the potato is soft.

As a replacement of a flour roux, I have to exhaust a gentle-weight cornstarch slurry to thicken the soup ever so quite of. A tablespoon of cornstarch for over two quarts of soup affords it some more body, without making it goopy. To incorporate the cornstarch, I manufacture the slurry with quite of bit of chilly water and add some ground paprika and white pepper to the mix.

The dish takes about half of an hour to fabricate (and it be a tasty-smelling half of hour). It might actually well now not be fairly as straightforward because the usual-or-backyard Nakanishi-family sizzling canine and cabbage recipe, nor as official as but every other kapusniak recipes floating around, however it unquestionably’s straightforward and obliging, and destined to become a normal in as a minimal one family I will be able to deem of.

Whereas you like creamy soups (like my valuable other), take a look at out my other version of the same soup. It modified into as soon as a fun exercise in seeing how quite of various ways and substances can manufacture vastly various results.

January 2016

  • 1 tablespoon (15ml) vegetable oil

  • 6 oz. (175g) slab bacon, lower into 1/4- by 1/2-inch pieces

  • 12 oz. (350g) kielbasa or other smoked Polish sausage, nick up lengthwise and lower into 1/2-inch pieces

  • 1 medium onion, thinly sliced (about 6 oz.; 175g)

  • 1 medium carrot, lower into 1/2-inch dice (about 4 oz.; 120g)

  • 1 minute head cabbage, lower into 1/2- to 1/4-inch shreds (about 12 oz.; 350g)

  • 8 oz. sauerkraut with juice (1 cup; 240ml)

  • 8 cups (1.9L) handmade or retailer-sold low-sodium chicken inventory

  • 2 bay leaves

  • 1/4 cup (60ml) chopped unique dill, stems reserved one after the other

  • 1 tall russet potato, peeled, nick up in quarters lengthwise, and lower into 1/2-inch pieces (about 10 oz.; 280g)

  • Kosher salt

  • 1 tablespoon (10g) cornstarch

  • 2 teaspoons (8g) paprika

  • 1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning

  • Fresh crusty bread, for serving

  1. Heat oil in a tall soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook dinner, stirring, until bulky is rendering and bacon and sausage are browning in spots, about 5 minutes. Add onion and carrot and cook dinner, stirring, until softened however now not browned, about 4 minutes. Add cabbage and cook dinner, stirring, until evenly wilted, about 3 minutes. Add sauerkraut with its juice, chicken inventory, bay leaves, dill stems, and potato. Season to style with salt.

    Severe Eats / Qi Ai

  2. Magnify heat to high and lift soup to a boil. Slash to a bare simmer and cook dinner until potato is soft, about 10 minutes. Fade collectively cornstarch, paprika, and 1/2 teaspoon white pepper in a minute bowl. Add 1 tablespoon (15ml) chilly water and accelerate to assemble a slurry. Pour slurry into the soup and accelerate until evenly distributed. Return to a boil (soup must tranquil thicken very quite of). Season to style with more salt and white pepper as desired. Fade in chopped dill and support with bread.

    Severe Eats / Qi Ai

Read Extra

  • Easy Creamy Potato, Leek, and Sauerkraut Soup

Nutrition Info (per serving)
511 Energy
24g Full
50g Carbs
25g Protein

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Nutrition Info
Servings: 6
to 8
Amount per serving
Energy 511
% Each day Price*
24g 31%
Saturated Full 7g 37%
54mg 18%
2153mg 94%
50g 18%
Dietary Fiber 4g 16%
Total Sugars 8g
Nutrition C 32mg 161%
Calcium 116mg 9%
Iron 5mg 25%
Potassium 909mg 19%
*The % Each day Price (DV) tells you the strategy in which noteworthy a nutrient in a meals serving contributes to a every single day weight loss program. 2,000 energy a day is used for overall nutrition advice.

(Nutrition info is calculated the usage of an ingredient database and desires to be belief to be an estimate.)

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