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

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a Good dish, polish cabbage soup (kapusniak). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Polish Cabbage Soup (Kapusniak) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Polish Cabbage Soup (Kapusniak) is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook 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):
  1. Take 1 1/2 tbsp butter
  2. Make ready 1 lb ground chuck
  3. Get 2 fresh bratwurst links, removed from their casings
  4. Prepare 1 small head of cabbage, cored and cut in eighths shreds
  5. Make ready 3 carrots, sliced
  6. Prepare 1 medium onion, chopped
  7. Take 1 poblano pepper, fine dice
  8. Take 1 large potato, peeled and cubed
  9. Get 1 (14.5 ounce) can of petite dice tomatoes, juice included
  10. Get 8 ounces sauerkraut with juice
  11. Get 16 ounces tomato juice
  12. Take 32 ounces Beef "Cooking Stock"
  13. Take 2 1/2 cups water
  14. Take 1/4 tsp garlic powder
  15. Get 1/4 tsp marjoram
  16. Get 1/4 tsp chili powder
  17. Make ready 1/2 tsp paprika
  18. Make ready 1 1/2 tsp salt
  19. Take 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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