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Braised Red Kapusta Soup

My page fans for the Gardening Cook on Facebook are a very active group of people.    They often submit recipes, DIY projects and gardening ideas to the page for others to share.

This week, we were talking about soup recipes and a fan came up with this kapusta soup. It is rich and filling and tastes amazing.

Soups are a great way to start a meal, or can be a meal by themselves, depending on the ingredients.

The are especially when the weather gets cold in the fall and also are great to have on cool spring evenings when you need to warm up a bit.

Braised Red Kapusta Soup

I love making soup in my slow cooker. This kitchen appliance is the perfect one for the job.  (Check out my split pea soup for another delicious cold weather crockpot soup.) 

This recipe for braised Red Kapusta Soup is such a recipe.  For those of you who are not familiar with the dish, it is a delicious, traditional Polish cabbage soup made with pork, cabbage,  onions and spices.

My homemade Southern Cornbread also makes a good side for this soup.

Diamond Victoria submitted her version of this traditional dish and I must say, it looks delicious and just perfect for cold winter nights.

Add some crusty bread for a delicious and hearty meal rich in  Polish tradition.

Yield: 16 servings

Braised Red Kapusta Soup - Fan Submitted Recipe

Braised Red Kapusta Soup - Fan Submitted Recipe

This braised red Kapusta soup is full of flavor and very hearty and filling

Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes


  • 12 ounce salt pork, rind removed and cut into bite size pieces
  • 3 links of sweet Italian sausage, cut into bite size pieces
  • 1 tbsp olive Oil
  • 1 medium red onion, chopped
  • 4 cloves of garlic, roughly chopped
  • 2 tbsp Turbinado sugar
  • 29 ounce tomato puree
  • 1 cup of Water
  • 10.5 ounce beef broth
  • 16 ounce baby butter beans, rinsed and drained
  • 14.5 ounce diced tomatoes, fire roasted
  • 1 cup Sauvignon Blanc white wine
  • 2 ¾ cups of braised cabbage, left over is fine
  • 4 large potatoes, cooked and cut into bite size pieces
  • 1 tbsp Kosher salt ( taste first before adding any additional salt} the pork is very salty.)
  • 1 tbsp fresh ground pepper


  1. Put about 3 tablespoon oil in a soup pot and get it hot. I add the rind too because it has lots of flavor in it but remove it after the pork is all browned and discard once the salt pork has browned really well and remove it.
  2. In the same pot brown the sausage, remove it and add it to the salt pork.
  3. In the same pot, put the red onions, garlic and sugar and sauté till the onions are translucent. Let the oil cool down first because you don’t want to burn the garlic. Sauté the onions and garlic on a very low heat. At this point if there is a lot of oil in the pot spoon it out but leave the vegetables.
  4. Now add the meats back to the pot with the onions and add the tomato puree, water, beef broth, butter beans, tomatoes and wine { remove from the heat before adding the wine } give this a good stir.
  5. Bring this to a boil and then turn down, add the cabbage, and salt { if necessary } and pepper.
  6. Turn this down to a simmer and cover and cook it for about 1 hour.
  7. 5 minutes before the soup is done, add the potatoes. You’ll only need to get them hot as they are already cooked.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 367Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 28mgSodium: 1226mgCarbohydrates: 32gFiber: 6gSugar: 8gProtein: 11g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.


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Saturday 6th of April 2019

It seems like step 7 is cut off. Could you please clarify the instructions for step 7? Thank you!


Sunday 7th of April 2019

Hi Jean. Thanks for letting me know about the typo. Step 7 should say 5 minutes before the soup is done, add the potatoes. Since they are already cooked, you will only need to get them hot.

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