Kapusta (Ukrainian Soup)

Noel Perry

By
@kahelilani

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


Featured Pinch Tips Video

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

1 Hr

Ingredients

8 slice
bacon
1 large
onion
2 can(s)
tomato soup
1 large
sauerkraut, canned
1
bay leaf
1 tsp
salt and pepper
1/2 pkg
kielbasa

Directions Step-By-Step

1
Sautee bacon, kielbasa and onion together.
2
In 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.
3
When bacon, kielbasa and onions are ready, add to sauerkraut (grease and all). Mix and simmer covered for at least 1 hour.

About this Recipe

Course/Dish: Soups, Other Soups
Other Tag: Quick & Easy
Hashtags: #Tomato, #sauerkraut