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.
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.
Braised Red Kapusta Soup - Fan Submitted Recipe
This braised red Kapusta soup is full of flavor and very hearty and filling
Ingredients
- 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
Instructions
- 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.
- In the same pot brown the sausage, remove it and add it to the salt pork.
- 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.
- 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.
- Bring this to a boil and then turn down, add the cabbage, and salt { if necessary } and pepper.
- Turn this down to a simmer and cover and cook it for about 1 hour.
- 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:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 367 Total Fat: 21g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 28mg Sodium: 1226mg Carbohydrates: 32g Fiber: 6g Sugar: 8g Protein: 11g
It seems like step 7 is cut off. Could you please clarify the instructions for step 7? Thank you!
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.