Embark on a culinary journey to the heart of Poland with our Hearty Kapuśniak, a traditional Polish Cabbage Soup that embodies the soul-warming comfort of Eastern European cuisine. This rustic, flavorful soup combines tender cabbage, hearty potatoes, and succulent pieces of meat, all simmered to perfection in a savory broth enriched with spices and herbs. Ideal for chilly evenings or as a nourishing meal to share with family and friends, Kapuśniak offers a taste of Polish heritage in every spoonful, promising to comfort and satisfy.
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Servings and Serving Size
- Servings: 6
- Serving Size: Approximately 2 cups
Nutritional Information (Per Serving)
- Calories: 220 kcal
- Protein: 15 g
- Carbohydrates: 25 g
- Fat: 7 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 500 mg
Ingredients
- 1 tablespoon vegetable oil
- 1 pound (450g) smoked sausage or pork ribs, cut into pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups shredded cabbage
- 2 large potatoes, peeled and cubed
- 1 carrot, peeled and grated
- 1 parsnip, peeled and grated (optional)
- 6 cups (1.5L) chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried marjoram
- Salt and pepper, to taste
- Fresh dill or parsley, chopped, for garnish
- Sour cream, for serving (optional)
Detailed Method of Preparation
- In a large pot, heat the vegetable oil over medium heat. Add the sausage or pork ribs and cook until browned on all sides. Remove and set aside.
- In the same pot, add the onion and garlic. Sauté until the onion is translucent. Add the shredded cabbage, potatoes, carrot, and parsnip (if using). Cook for about 5 minutes, stirring occasionally.
- Return the meat to the pot along with the chicken or vegetable broth, bay leaves, and marjoram. Season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for about 1 hour or until the meat and vegetables are tender.
- Adjust the seasoning if necessary. Serve hot, garnished with fresh dill or parsley and a dollop of sour cream if desired.
Tips for Culinary Success
- For a richer flavor, use smoked sausage or ribs as they impart a deep, smoky essence to the soup.
- If the soup is too thick, add more broth or water to achieve your desired consistency.
- Kapuśniak can be made a day ahead as the flavors deepen and meld when left to sit overnight.
Frequently Asked Questions (FAQs)
Can I make Kapuśniak vegetarian?
Yes, simply omit the meat and use vegetable broth for a vegetarian version of this soup.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Can Kapuśniak be frozen?
Yes, it freezes well. Cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Hearty Kapuśniak is more than just a soup; it's a warm embrace from Polish cuisine, offering comfort, nourishment, and a taste of tradition with every spoonful. As the seasons change or whenever you crave a touch of homely warmth, let this traditional cabbage soup be your go-to recipe for bringing people together. Experience the rich flavors and hearty goodness of Kapuśniak, and let it transport you to the heart of Poland, one bowl at a time.