Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, polish cabbage soup (kapusniak). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Polish Cabbage Soup (Kapusniak) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Polish Cabbage Soup (Kapusniak) is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook polish cabbage soup (kapusniak) using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Polish Cabbage Soup (Kapusniak):
- Take 1 1/2 tbsp butter
- Make ready 1 lb ground chuck
- Get 2 fresh bratwurst links, removed from their casings
- Take 1 small head of cabbage, cored and cut in eighths shreds
- Prepare 3 carrots, sliced
- Take 1 medium onion, chopped
- Take 1 poblano pepper, fine dice
- Get 1 large potato, peeled and cubed
- Take 1 (14.5 ounce) can of petite dice tomatoes, juice included
- Get 8 ounces sauerkraut with juice
- Get 16 ounces tomato juice
- Take 32 ounces Beef "Cooking Stock"
- Get 2 1/2 cups water
- Get 1/4 tsp garlic powder
- Get 1/4 tsp marjoram
- Take 1/4 tsp chili powder
- Prepare 1/2 tsp paprika
- Get 1 1/2 tsp salt
- Get 1 tsp cracked pepper
Instructions to make Polish Cabbage Soup (Kapusniak):
- Assemble all of your ingredients.
- Chop and prep all of your veg for mise en place.
- Melt the butter in a large soup or stock pan over high heat, add the bratwurst meat (decased) and ground chuck, break up with the spoon, and sautee till it gets a little brown. Around 3-5 minutes
- Add onions, poblano, carrots, and potato. Sweat these ingredients with the meat another 3 minutes or so.
- Add cabbage and sauerkraut, sweat the cabbage and stir vigorously about 5 minutes.
- Add tomatoes, tomato juice, beef stock, water, salt and pepper, and herb and spices.
- Bring to a rolling boil, and lower to a gentle bubbling simmer. Cover and cook for 2 to 2 1/2 hours, stirring occasionally.
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