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Home Recipes
Soup

Kapusniak Polish Cabbage and Bacon Soup

Our riff on a Polish specialty features two kinds of pork, bacon and spareribs, for a hearty soup. Serve with rye bread, so you can soak up every last bit of the rich liquid.

Ingredients :

    6 ounces bacon, chopped
    3 medium leeks, white and light-green parts only, sliced into ¼-inch rounds, then washed well and drained (1 cup)
    4 pounds pork spareribs, cut crosswise into 4 sections
    3 carrots, peeled and cut into ¼-inch rounds (1 ½ cups)
    ½ small Savoy cabbage, cored and cut into 1-inch pieces (3 cups)
    1 pound Yukon Gold potatoes, peeled and cut into ¾-inch pieces
    1 small onion, halved and thinly sliced lengthwise (1 cup)
    2 cups sauerkraut, drained
    2 tablespoons caraway seeds
    Kosher salt and freshly ground pepper
    Fresh dill, sour cream, seeded rye bread, and salted butter, for serving

Direction :

    Cook bacon and leeks:
    In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate.
    Add spareribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer ribs to a plate; let cool slightly.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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