kapusta (ukrainian soup)

Name: Kapusta (Ukrainian Soup)
Prep time: 15 min
Cook time: 1 h
Yield: 4
Ingredients: 8 slice(s) bacon; 1 large onion; 2 can(s) tomato soup; 1 large sauerkraut, canned; 1 - bay leaf; 1 teaspoon(s) salt and pepper; 1/2 package(s) kielbasa

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Noel Perry

Richland, WA

Updated on Sep 26, 2012

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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Kapusta Some cooks also add meat (usually pork, either rib meat or bacon, or smoked kielbasa),[2] resulting in what is often called bigos.

prep time 15 Min

cook time 1 Hr

method ---

yield 4-6 serving(s)

Ingredients

8 slices bacon
1 large onion
2 cans tomato soup
1 large sauerkraut, canned
1 - bay leaf
1 teaspoon salt and pepper
1/2 package kielbasa

How To Make kapusta (ukrainian soup)

Step 1

Sautee bacon, kielbasa and onion together.

Step 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.
Step 3

When 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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