Real Recipes From Real Home Cooks ®

braised red kapusta soup

Recipe by
Irisa Raina 9
New Iberia, LA

This is the second recipe {meal # 2} from my braised red kapusta dinner. What did this cost? Nothing {meaning I didn’t have to go out and buy anything} all the things I added to the cabbage I keep in my pantry, refrigerator and freezer. And the beauty of this is, I’ll get 2 days of soup out of this recipe~ once today and I’ll freeze the rest for one of my lazy~daisy kinda days… If your adding raw potatoes add them about 20/25 minutes before the soup is done. Don’t have or don’t like wine, add broth, water, or heck go crazy and add some beer!

method Stove Top

Ingredients For braised red kapusta soup

  • 1 -12 ounce package of salt pork { rind removed and cut into bite size pieces }
  • 3 links of sweet italian sausage { cut into bite size pieces }
  • oil for sautéing the salt pork and sausage
  • 1 medium red onion chopped
  • 4 cloves of garlic { give them a rough chop }
  • 2 tablespoon turbinado sugar
  • 1 – 29 ounce can tomato puree
  • water, use the tomato puree can and fill it ¾ full
  • 1 – 10.5 ounce can beef broth
  • 1 -16 ounce can baby butter beans { rinsed and drained }
  • 1 – 14.5 ounce can fire roasted diced tomatoes
  • 1 – cup sauvignon blanc white wine
  • 2 & ¾ cups of left over braised cabbage
  • 1 tablespoon kosher coarse salt { taste first before adding any additional salt } the pork is very salty. i did add the salt but this is up to you.
  • 1 tablespoon fresh ground pepper
  • 14 pieces of potatoes { from the braised cabbage dinner } cut into bite size pieces

How To Make braised red kapusta soup

  • 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 { I just love one pot meals, don’t you? } 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 fond.
  • 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
    10 minutes before the soup is done, add the potatoes. You’ll only need to get them hot as they are already cooked.
  • 8
    This is not a meaty soup, but it is hearty and satisfying! The salt pork and sausage gives it a wonderful meaty flavor.