Polish Cabbage Soup (Kapusniak)
Polish Cabbage Soup (Kapusniak)

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, polish cabbage soup (kapusniak). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Polish Cabbage Soup (Kapusniak) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Polish Cabbage Soup (Kapusniak) is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have polish cabbage soup (kapusniak) using 19 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Polish Cabbage Soup (Kapusniak):
  1. Get 1 1/2 tbsp butter
  2. Make ready 1 lb ground chuck
  3. Make ready 2 fresh bratwurst links, removed from their casings
  4. Take 1 small head of cabbage, cored and cut in eighths shreds
  5. Take 3 carrots, sliced
  6. Take 1 medium onion, chopped
  7. Take 1 poblano pepper, fine dice
  8. Get 1 large potato, peeled and cubed
  9. Take 1 (14.5 ounce) can of petite dice tomatoes, juice included
  10. Prepare 8 ounces sauerkraut with juice
  11. Get 16 ounces tomato juice
  12. Take 32 ounces Beef "Cooking Stock"
  13. Get 2 1/2 cups water
  14. Make ready 1/4 tsp garlic powder
  15. Take 1/4 tsp marjoram
  16. Make ready 1/4 tsp chili powder
  17. Make ready 1/2 tsp paprika
  18. Take 1 1/2 tsp salt
  19. Make ready 1 tsp cracked pepper
Instructions to make Polish Cabbage Soup (Kapusniak):
  1. Assemble all of your ingredients.
  2. Chop and prep all of your veg for mise en place.
  3. 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
  4. Add onions, poblano, carrots, and potato. Sweat these ingredients with the meat another 3 minutes or so.
  5. Add cabbage and sauerkraut, sweat the cabbage and stir vigorously about 5 minutes.
  6. Add tomatoes, tomato juice, beef stock, water, salt and pepper, and herb and spices.
  7. 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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