We suggest making Polish Kapusniak (Cabbage Soup).
The origins of kapusniak are traditionally attributed to Poland, though Ukraine and Slovakia also consider it a part of their culinary heritage. The recipes for this old-fashioned soup vary by region, each with its unique twist.
Ingredients:
- fresh cabbage – 350 g
- sauerkraut with brine – 250 g
- onion – 160 g
- carrot – 120 g
- bacon – 200 g
- smoked sausage – 350 g
- meat or chicken broth – 1.9 liters
- bay leaves – 2
- dill – 10 g
- potatoes – 280 g
- sweet paprika – 2 tsp
- salt – 1 tbsp
- ground black pepper – ½ tsp
Preparation:
- Dice the onion, slice the carrot into thin half-rings, cut the cabbage and potatoes into small cubes, slice the sausage into rounds, and chop the bacon into small pieces.
- Heat a pan over low heat, add the bacon, and cook for 3 minutes. Then, add the sausage and cook for another 3 minutes on low heat.
- Add the onion and carrot, and continue cooking for 4 more minutes, stirring occasionally.
- Add the fresh cabbage and sauté for another 3 minutes on low heat.
- Transfer everything to a pot, add the sauerkraut, potatoes, broth, paprika, salt, and bay leaves. Bring to a boil, then reduce the heat. Cover and simmer for 15 minutes over low heat.
The Polish Kapusniak (Cabbage Soup) is ready. Turn off the heat, add finely chopped dill, and serve. Enjoy!
