Polish Cabbage Soup

I finally, FINALLY, got Antoni’s new cookbook, Let’s Do Dinner. As always, everything in the book looks so freaking good and I cannot wait to cook my way through it. While looking for a recipe to make for my grandparents, I came across Antoni’s recipe for Kapusniak. This soup focuses on cabbage and all things cabbage. You may be saying, that sounds boring and bland, but that is pretty disrespectful and you should really wait before you judge this dish. If you’re Polish/Slovak/eastern European you know what’s up.

Ingredients

• 1 TBSP Olive Oil
• 4 oz Thick cut bacon, cut crosswise
• 1 Medium Onion, coarsely chopped
• 1 Garlic Clove, thinly sliced [I did two]
• 2 Bay Leaves
• 3/4 TSP Smoked Paprika
• 1/2 TSP dried Herbes de Provence, or thyme
• 1 Medium Head Green Cabbage, cored and coarsely chopped
• 1 28.5oz Saurkraut, do not drain
• 1 Large Russet Potato, peeled and chopped
• 1 Medium Carrot, thinly sliced
• 1 Medium Parnship, thinly sliced, or another carrot
• 1 qt. Low-Sodium Beef Broth, I only had chicken and that worked well
• 1/2 Cup Finely Chopped Dill
• Salt + Pepper

Let’s Get Cooking

The one thing I found super important before starting to cook this dish is to mise en place. Make sure to have all the ingredients prepped and ready.

Heat the oil in a large pot on MED-HIGH heat. Add in the bacon and cook until it’s golden and getting browned around the edges. Add in the onion + garlic + bay leaves + paprika + dried herbs + 1 TSP salt and cook until the onions gets translucent, don’t let the onion brown.

Add in the cabbage and cook it down for about 5 minutes. Add in the saurkraut and the juices + potato + carrot + parsnip + 1/4 TSP salt.

Add in 2 qts of water and then the broth, bring up to a boil. Once boiling, reduce the heat and simmer for about 45-50 minutes. Stir in the the dill and season with salt and pepper.

Made with Love,

Hannah