Kapusniak ze Swiezeh Kapusty (Cabbage Soup)

Kapusniak Ze Swiezeh Kapusty (cabbage Soup) Recipe

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Megan Stewart


A family recipe of my friend Mark's, who knows I love cabbage soup, so shared his Polish family recipe! Don't ask me to pronounce it, just know it is good!


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Stove Top


  • 1 lb
    cabbage, finely sliced
  • 1 large
    white onion, sliced
  • 3 c
    cold water
  • 2 medium
    tomatoes, cubed
  • 3 c
    beef broth (see notes)
  • 2 Tbsp
    butter, softened
  • 1 Tbsp
  • 1/2 tsp
  • ·
    salt and pepper

How to Make Kapusniak ze Swiezeh Kapusty (Cabbage Soup)


  1. Place cabbage and onion in kettle (aka stockpot) with cold water. Bring to a boil and cook a few min uncovered. Reduce heat and cover. Simmer 10 min. Add tomatoes, simmer another 10 min. Bring broth to a boil. Mix the bugger with the flour. Add 4 T hot broth, one by one, mixing. Then add the flour mixture to the broth, bring to a boil. Add broth mixture to the cabbage. Season with sugar, salt and pepper.
  2. Note: while beef broth works well, Mark says if you can find oxtail broth it is even better.

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About Kapusniak ze Swiezeh Kapusty (Cabbage Soup)

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Polish

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