Polish Cabbage Soup Recipes

Steps:

• In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.

Steps:

• Potatoes: Cook with little salt, drain and mash.
• Bacon& Onions: Cut bacon very fine and fry; use the fat from the bacon to cook onions till soft (Cooked bacon can be discarded or saved for use in another dish.)
• Sauerkraut: cook with a little water added, then drain and save the juice.
• Cabbage: cook in water with very little salt, when tender, drain and When tender, drain and put through a blender.
• Dried Peas: Cover with water about 2 inches and cook until tender; DO NOT DRAIN, mash or put through the blender.
• Combine potatoes, onions, and sauerkrout in a large pot and blend with a hand (stick) blender until smooth; then add cabbage, peas and sauerkraut water until tart (add vingar as needed)
• Helpful Hint: the cabbage and peas should remain hole since they give the soup texture; it should not be the texture of baby food.
• Season with salt, pepper, and garlic powder.

Steps:

• Prepare Pork broth first, before starting to make soup.
• Brown the sausage slices slowly in a large skillet over medium-low heat, and transfer to paper towels as they are browned.
• Drain and rinse skillet, and heat olive oil over medium-high heat.
• Add onions, and saute for about 5 minutes, then add garlic and all peppers, reduce heat to medium, and saute just until peppers are fairly soft, but not well done.
• Put all ingredients, including pork broth and meat and the sausage pieces, in a large soup pot, bring to a boil, reduce heat, and simmer for about 1 hour, or until veggies are done.
• Taste, adjust seasonings as needed, simmer another 10 minutes.
• Serve with hot French sourdough or coarse rye black bread and lots of cold butter.
• This soup freezes fairly well, though the veggies do get a little bit soft.
• Pork Broth:.
• Line a 9"x13" pan with heavy aluminum foil, leaving a fairly generous overhang on all sides.
• Season the pork generously on all sides with seasoned salt, pepper, and granulated garlic.
• Place in foil lined pan, cover with a smaller piece of foil, and fold bottom foil overhang over top.
• Place top shelf of oven in upper third of oven, and preheat to 350 degrees F.
• Roast for 1 hour, remove top foil, and roll bottom foil overhang back to protect pan.
• Turn oven to broil, and brown meat well on all sides.
• Transfer meat and all juices to a large stock pot.
• Add all remaining ingredient, bring to a boil over high heat, reduce heat, and simmer, uncovered, for at least 1 to 1-1/2 hours.
• Strain out all solids, reserving meat and discarding vegetables.
• Allow meat to cool enough to handle, and discard bones, gristle, and as much fat as possible.
• Chop meat coarsely, and set aside.
• Degrease broth as much as possible, rinse pot, and strain broth back into pot through a fine sieve.

Steps:

• Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
• Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
• Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.