kapusta (ukrainian soup)
(1 rating)
![Kapusta Some cooks also add meat (usually pork, either rib meat or bacon, or smoked kielbasa),[2] resulting in what is often called bigos.](https://lh3.googleusercontent.com/YObKxiIC1Q_MxWyxvkT8pzKqlZvckZjziu6dgybcBVzT90hQZZubmnxG17R-fqEu5mca_Iy6ej-IokWeuTOgt1bB6ysTkaTILKKgbtM)
Serve with your favorite crusty bread. Kapusta [kah-POOS-tah], the Russian, Belarusian, Hungarian, Polish, Ukrainian, Czech (used mainly to refer to Savoy cabbage and sometimes Brussels sprout) and Slovak word for cabbage, is a popular dish in Polish and Slovak cooking. Its primary ingredient has been pickled into sauerkraut[1] and, in some places, kapusta simply refers to this plain sauerkraut. By Shawn Prentiss, Sacramento, CA 2007
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(1 rating)
yield
4 -6
prep time
15 Min
cook time
1 Hr
Ingredients For kapusta (ukrainian soup)
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8 slicebacon
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1 lgonion
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2 cantomato soup
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1 lgsauerkraut, canned
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1bay leaf
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1 tspsalt and pepper
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1/2 pkgkielbasa
How To Make kapusta (ukrainian soup)
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1Sautee bacon, kielbasa and onion together.
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2In a large stock pot - add sauerkraut, 2 cans soup and bay leaf. Add enough water to cover sauerkraut 1 inch above and bring to a boil. Add salt and pepper.
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3When bacon, kielbasa and onions are ready, add to sauerkraut (grease and all). Mix and simmer covered for at least 1 hour.
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