Polish Potato, Kielbasa, And Cabbage Soup (Kapusniak) Recipe Recipe

Name: Polish Potato, Kielbasa, And Cabbage Soup (Kapusniak) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon (15ml) vegetable oil; 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces; 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces; 1 medium onion, thinly sliced (about 6 ounces; 175g); 1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g); 1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g); 8 ounces sauerkraut with juice (1 cup; 240ml); 8 cups (1.9L); or store-bought low-sodium chicken stock; 2 bay leaves; 1/4 cup (60ml) chopped fresh dill, stems reserved separately; 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g); Kosher salt; 1 tablespoon (10g) cornstarch; 2 teaspoons (8g) paprika; 1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning; Fresh crusty bread, for serving

Servings: persons

1 tablespoon (15ml) vegetable oil
6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces
12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
1 medium onion, thinly sliced (about 6 ounces; 175g)
1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g)
1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)
8 ounces sauerkraut with juice (1 cup; 240ml)
8 cups (1.9L)
or store-bought low-sodium chicken stock
2 bay leaves
1/4 cup (60ml) chopped fresh dill, stems reserved separately
1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
Kosher salt
1 tablespoon (10g) cornstarch
2 teaspoons (8g) paprika
1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning
Fresh crusty bread, for serving

1
Heat oil in a large soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes. Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes. Add cabbage and cook, stirring, until lightly wilted, about 3 minutes. Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt.
2
Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 10 minutes. Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon (15ml) cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed. Return to a boil (soup should thicken very slightly). Season to taste with more salt and white pepper as desired. Stir in chopped dill and serve with bread.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon (15ml) vegetable oil, 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces, 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces, 1 medium onion, thinly sliced (about 6 ounces; 175g), and more.

Yes, Polish Potato, Kielbasa, And Cabbage Soup (Kapusniak) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polish Potato, Kielbasa, And Cabbage Soup (Kapusniak) Recipe

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