Sauerkraut, no sugar added ( We use Claussen. It had more of a sauerkraut taste as was made often for Wigilia (Christmas Eve dinner with no meat) Martha, :)) Look really tasty. For me, it’s the way that a good broth coats your mouth and leaves a glossy flavor on your lips. I hope you enjoy trying our recipes! Thanks for writing to us Mary! That’s a very sweet story. The soup was very thick tonight. I’m so glad you found us too Karen! Add fresh cabbage and cook until it collapses. They all look so good, and my husband loves soups so I am always looking for something new too. I am of Slovakian decent, so I know cabbage soup! I was told it may have something to do with where in Poland she was from? There were a few problems I had to consider when I was developing this vegetarian cabbage roll soup recipe. Once you heat it up it will melt back into delicious broth! Anyway, thanks for spreading the word about awesome Polish cooking. Add the cabbage, broth, tomatoes, rice, salt, pepper, paprika, and bay leaf to the pot. In both Polish and Greek versions of this recipe, you’ll find that it’s always accompanied by a healthy amount of fresh dill. Thanks Sandi! Hope you enjoy our version! Since it’s a cabbage roll style soup, it’s also filled with rice, tomatoes, and… cabbage. My grandparents grew and canned everything they grew. Thanks for writing! When I was a child I really hated that soup, but when I get older and grandma’s meals stop being usuall for me I missed it so much. I look forward to trying out your recipes. I think we’ll have to try that ourselves! Thanks for visiting our site! I still make it today for my family. Serve with Polish light rye bread for a complete meal. I made this last night for dinner[even though it was 85 dgs. We're so glad to have you join us in the kitchen! Made their own sourkraut as well. My parents and their children were born in Poland. I am sure that my version has become Amerianized. Lower the heat and simmer for 20 minutes. Babci means grandmother in Polish,* and she was my mother’s mother. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Polish Cabbage Soup always seems to taste even better the next day. In my family, we simply called her Babci. You can also subscribe without commenting. My son (now 50 years old) requests a “Polish feast” for his birthday presents– I make and freeze packages of kapusta,stuffed cabbage rolls and pierogis, he is thrilled! Reduce heat to medium-low and cook about 2 hours or until meat falls from the bones. The rest is done by your crock pot. You’re very welcome Joan! Here is a great internet explanation I found. * If you are using kielbasi, add it in at about the last 5-10 minutes of cooking. Add the rest of the ingredients (NOT the salt), including the remaining water, stir, cover, bring to boil again and continue cooking over a low heat for 50 minutes. Your recipie for Kapusta brought back so many memories for my sister and I. Enjoy! Save my name, email, and website in this browser for the next time I comment. I use fresh cabbage sliced thin with enough water to cover it and add sour kraut with juice. I decided to replace the ground  beef in my original recipe with ground mushrooms. ], and it was delicious! Mix well. Thank you so much for the thought, love (and memories) you put in to resurecting this treasured part of our tradition. We had leftovers tonight, and I felt like it needed a little something, so I added a few shakes of red wine vinegar which I always add when I make my version of cabbage soup, and it was over the top with a tangy taste.. That is what my mother and grandmother always did. Anyway, the soup you have here is actually a variation of Bigos, a polish cabbage soup. It is exactly what we remember our Mom and Babchi used to make (down to the rye bread and butter). And your “Polish feast” sounds very much like the ones my family ate! Okay, maybe they’re not exactly *ground*, but they are minced into a near-paste status in my mini food processor. Cool the soup in an ice-water bath and then refrigerate. Discard bones. Bring to a boil and add spareribs. added with a touch of sourkraut and small amount of barley cooked slowly but not til cloudy Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Although not traditionally a Polish ingredient, my Babci added canned stewed tomatoes to her Kapusta which gives it an additional layer of flavor and really enhances the other ingredients in this dish. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel. Thank you for sharing your recipe. (Someday I will use the name Babci too!) I LOVED that recipe, but since meat isn’t really my thing anymore I haven’t been able to make it. YUMM!! Accompanied with rye bread and gsrlic rubbed in salt then rubbbed on the bread crust – delicious. Sweet Potato Overnight Oats with Maple Pecans, Polish Sauerkraut Soup Recipe (Kapusniak). Lamb Gyros with Authentic Greek Tzatziki Sauce, Easy Pork Medallions with Maple-Balsamic Sauce, Beef Gyros with Authentic Greek Tzatziki Sauce, 1 1/2 teaspoons agar-agar powder (optional), 4 cups chopped green cabbage, hearts removed (about half a head of cabbage), 1 (14 ounce) can no-salt-added diced tomatoes, 1 1/2 teaspoons freshly ground black pepper, 1/4 cup chopped fresh parsley leaves, divided, Place the agar-agar in a medium saucepan along with 3 cups of water until hydrated (about 5 minutes). She used potatoes in hers and no tomatoes. Heat the olive oil in a 6-quart or larger Dutch oven (or other lidded pot) over medium heat. Like most women of her generation, she often made dishes that originated from the ‘old country’ and the distinctive tastes and flavors of those dishes are hardwired in my memory. **Since originally publishing this recipe, a reader has let us know that this soup is also known as Kapusniak, or according to Wikipedia, Kapusta kiszona duszona. Martha is part of the husband-wife team that creates A Family Feast. Anyway, the soup you have here is actually a variation of Bigos, a polish cabbage soup. I am Polish (born and raised), although I now live in Puerto Rico. Just click the picture for the recipe. Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home.