Kapusta (Polish Cabbage Soup)

Introducing a hearty and comforting dish straight from Polish kitchens: Kapusta, also known as Polish Cabbage Soup. This rich and flavorful soup features tender pork ribs, tangy sauerkraut, savory salt pork, and a medley of vegetables, all simmered together to create a soul-warming bowl of goodness.

Prepare to be transported to a cozy kitchen filled with the aroma of simmering broth and spices. Whether you’re seeking a comforting meal on a chilly evening or looking to explore new flavors from around the world, Kapusta is sure to delight your taste buds and warm your soul.

So, gather your ingredients, sharpen your knives, and let’s dive into the delicious world of Kapusta. With its blend of savory meats, tangy sauerkraut, and hearty vegetables, this Polish Cabbage Soup is sure to become a favorite in your home. Serve it with a slice of rye bread and butter for the perfect finishing touch to a comforting meal.

Kapusta (Polish Cabbage Soup)

Ingredients:

3–4 pounds of meaty pork ribs such as country style ribs

6 ounces diced salt pork (4 ounces after removing skin. The fatty type not the meaty type)

1 1/2 cups onion, about one large onion

1/4 cup all-purpose flour

1 pound fresh sauerkraut with juice (found in the refrigerated section of most supermarkets)

1 medium head of cabbage, shredded (about 1 1/2 – 2 pounds)

2 14 1/2–ounce cans of stewed tomatoes

1 tablespoon caraway seeds

1 teaspoon salt

4 pounds all-purpose potatoes

Rye bread and butter

Instructions:

Step 1:

Place pork ribs in a large 8 quart heavy pot and cover the ribs with water almost to the top.

Bring to a boil uncovered, lower to a fast simmer (low boil) and cook for 45 minutes, skimming off foam as they start to boil.

Shut off burner and let them sit in the water for 15 minutes.

Step 2:

While the pork is cooking, in a medium frying pan, cook the diced salt pork on a medium high flame for 2-3 minutes or until just starting to brown.

Add onion to the pan and sauté for 2-3 minutes until just starting to get tender.

Reduce to medium heat, stir in the flour and sauté for 3 minutes.

Turn off heat and set aside.

Step 3:

Once cooked, remove ribs from the pot and let cool.

Save the liquid in the pot.

Step 4:

To the pot of liquid, add the sauerkraut and juice, shredded cabbage, stewed tomatoes, caraway seeds and salt as well as the cooked salt pork and onion mixture.

Step 5:

Cook over medium high heat until cabbage is cooked, approximately 30-35 minutes.

While the cabbage mixture is cooking, remove the meat from the bones, shredding the meat into bite-sized pieces.

Return the cooked pork to the pot once the cabbage is tender and heat to serving temperature.

Step 6:

Peel and quarter potatoes and place in cold sated water while cabbage mixture is cooking.

Bring to a boil and over a medium boil, cook potatoes for 5-10 minutes or until tender.

Drain water and cool potatoes to room temperature.

Once the cabbage mixture has finished cooking, cut cooked potatoes into bite sized pieces and either add to the finished cabbage dish or serve on the side. (cooking in quarters and cutting after the fact will make them more firm and less mushy since less of the surface touched the boiling water.

Step 7:

Serve with rye bread and butter for a traditional Polish meal.

Notes:

Meat Selection: Opt for meaty pork ribs, such as country style ribs, to impart rich flavor to the soup. These ribs will simmer in the broth, infusing it with savory goodness.

Preparation of Salt Pork and Onion Mixture: Diced salt pork adds depth of flavor to the soup. Saute it with onions until tender and slightly browned, then stir in flour to create a thickening agent for the soup base.

Cooking the Pork Ribs: Simmer the pork ribs in water until tender. This process helps to tenderize the meat and develop a flavorful broth. Skim off any foam that forms on the surface during cooking to achieve a clear broth.

Incorporating Sauerkraut and Cabbage: Add fresh sauerkraut, shredded cabbage, and stewed tomatoes to the pot along with caraway seeds and salt. These ingredients contribute tanginess, texture, and depth of flavor to the soup.

Shredding the Meat: Once the pork ribs are cooked, remove them from the pot and shred the meat into bite-sized pieces. This ensures that every spoonful of soup contains tender pork goodness.

Cooking the Potatoes: While the cabbage mixture is simmering, peel and quarter the potatoes and cook them until tender. Adding them to cold salted water prevents discoloration and ensures even cooking.

Serving Suggestions: Serve the Kapusta with a side of rye bread and butter for a traditional Polish meal. The bread complements the hearty flavors of the soup and is perfect for soaking up the delicious broth.

Adjusting Seasonings: Taste the soup before serving and adjust the seasoning, if necessary, to suit your preferences. You can add more salt or caraway seeds for extra flavor.

Storage: Leftover Kapusta can be refrigerated in an airtight container for several days. Reheat gently on the stove or in the microwave before serving.

Variations: Feel free to customize the recipe by adding additional vegetables or herbs, such as carrots or thyme, to enhance the flavor profile of the soup.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

What type of meat is best for this recipe?

Meaty pork ribs, such as country style ribs, work best for adding flavor and richness to the soup.

However, you can also use other cuts of pork if preferred.

Where can I find fresh sauerkraut with juice?

Fresh sauerkraut with juice can typically be found in the refrigerated section of most supermarkets, often near other fermented foods or deli items.

Can I use canned sauerkraut instead of fresh?

While fresh sauerkraut is recommended for the best flavor and texture, you can use canned sauerkraut as a substitute if fresh is not available.

Just be sure to drain and rinse it before adding it to the soup.

What role does the salt pork play in this recipe?

The diced salt pork adds flavor and richness to the soup base.

It’s important for building layers of flavor in the dish.

I’m not a fan of caraway seeds. Can I omit them?

Yes, you can omit the caraway seeds if you prefer.

They add a distinctive flavor to the soup, but the recipe will still be delicious without them.

How can I make this recipe vegetarian or vegan?

To make a vegetarian version, you can omit the pork ribs and salt pork.

Instead, you can use vegetable broth for the soup base and add extra vegetables or beans for protein.

For a vegan version, ensure that the sauerkraut and stewed tomatoes are free from animal products.

Can I prepare this soup ahead of time?

Yes, you can prepare the soup ahead of time and reheat it before serving.

In fact, many soups, including this one, tend to develop even more flavor when allowed to sit for a day or two.

How should leftovers be stored?

Leftover soup should be cooled completely and stored in an airtight container in the refrigerator.

It will keep well for 3-4 days.

Reheat individual portions in the microwave or on the stove.

Is this soup gluten-free?

The soup contains all-purpose flour, so it is not gluten-free as written.

However, you can use a gluten-free flour blend or cornstarch as a thickener instead.

What are some optional garnishes or additions for serving?

Along with rye bread and butter, you can serve the soup with a dollop of sour cream, a sprinkle of fresh herbs like parsley or dill, or a drizzle of extra-virgin olive oil for added richness.