Polish-style cabbage soup with fresh and sauerkraut cabbage
Description
A hearty first course. Polish-style kapustniak can be found in several variations. Sometimes it's made with pork ribs, sometimes smoked bacon is added, and millet can also be found among the ingredients. Each version is very tasty—choose the one you like best. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients. Peel the potatoes, onion, carrots, and garlic, and wash them together with the dill.
- 2
Step 2
Pour a little vegetable oil into a heavy-bottomed pot, peel the sausages, slice them into rounds, and fry for a few minutes.
- 3
Step 3
Add the chopped onion and grated carrot to the saucepan. Sauté for about one more minute.
- 4
Step 4
Slice the fresh cabbage into thin shreds, lightly chop the sauerkraut, transfer to a saucepan, and sauté for another 3-4 minutes over medium heat.
- 5
Step 5
Cut the potatoes into large cubes, add them to the pot, pour in water, and place the bay leaf. After the water comes to a boil, cook the soup for about 25–30 minutes, until the potatoes are fully cooked.
- 6
Step 6
During the process, add minced garlic to the soup, salt and pepper to taste, and if desired, adjust the acidity with sugar. Sometimes tomato paste is added to this version of cabbage soup.
- 7
Step 7
If the soup fully satisfies your taste, add chopped dill, mix well, and turn off the stove. Be sure to let the soup steep for about 10 minutes before serving.
- 8
Step 8
Polish-style cabbage soup with fresh and sauerkraut is ready! Ladle into bowls and serve with black bread and sour cream.