Kapusniak | Polish Cabbage Soup - Cooking With John Gora

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: regular sausage

Chicken sausage reduces fat while maintaining flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork lard

Turkey bacon cuts calories and fat.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits and can be less expensive.

Chop fresh cabbage and set aside; also chop sauerkraut.

Peel and dice carrots and parsnip, and chop onion and garlic.

Fill a large stockpot three-quarters full with cold water and add beef ribs and smoked bacon; bring to a boil.

Skim off foam from the boiling broth.

In a separate pan, heat avocado oil and sauté onions, carrots, and parsnip until browned.

Add sautéed vegetables to the boiling broth along with chopped cabbage, sauerkraut, bay leaves, peppercorns, and a bouillon cube; mix well.

Let the soup cook for about an hour, stirring occasionally.

After 40 minutes, add diced potatoes, salt, and pepper to taste.

Add fresh parsley and lovage; let it cook until potatoes are tender.

Taste and adjust seasoning as needed; optionally add frozen tomato for color and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary