Kapusta (Ukrainian Soup)
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 and, in some places, kapusta simply refers to this plain sauerkraut.
By Shawn Prentiss, Sacramento, CA 2007
How to Make Kapusta (Ukrainian Soup)
- Sautee bacon, kielbasa and onion together.
- 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.
- When bacon, kielbasa and onions are ready, add to sauerkraut (grease and all). Mix and simmer covered for at least 1 hour.