Hi, I’m Laura. Today, I will show you a way to make polish cabbage soup (kapusniak) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Polish Cabbage Soup (Kapusniak) Recipe
Polish Cabbage Soup (Kapusniak) is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Polish Cabbage Soup (Kapusniak) is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have polish cabbage soup (kapusniak) using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Polish Cabbage Soup (Kapusniak):
- Take 1 1/2 tbsp butter
- Take 1 lb ground chuck
- Take 2 fresh bratwurst links, removed from their casings
- Take 1 small head of cabbage, cored and cut in eighths shreds
- Prepare 3 carrots, sliced
- Get 1 medium onion, chopped
- Get 1 poblano pepper, fine dice
- Take 1 large potato, peeled and cubed
- Make ready 1 (14.5 ounce) can of petite dice tomatoes, juice included
- Take 8 ounces sauerkraut with juice
- Get 16 ounces tomato juice
- Make ready 32 ounces Beef Cooking Stock
- Make ready 2 1/2 cups water
- Make ready 1/4 tsp garlic powder
- Make ready 1/4 tsp marjoram
- Prepare 1/4 tsp chili powder
- Get 1/2 tsp paprika
- Prepare 1 1/2 tsp salt
- Make ready 1 tsp cracked pepper
Instructions to make Polish Cabbage Soup (Kapusniak):
- Assemble all of your ingredients.
- Chop and prep all of your veg for mise en place.
- Melt the butter in a large soup or stock pan over high heat, add the bratwurst meat (decased) and ground chuck, break up with the spoon, and sautee till it gets a little brown. Around 3-5 minutes
- Add onions, poblano, carrots, and potato. Sweat these ingredients with the meat another 3 minutes or so.
- Add cabbage and sauerkraut, sweat the cabbage and stir vigorously about 5 minutes.
- Add tomatoes, tomato juice, beef stock, water, salt and pepper, and herb and spices.
- Bring to a rolling boil, and lower to a gentle bubbling simmer. Cover and cook for 2 to 2 1/2 hours, stirring occasionally.
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