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Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Slab Bacon: 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces
- Kielbasa: 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
- Carrot: 1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g)
- Head Cabbage: 1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)
- Russet Potato: 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
Heat oil in a large soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes. Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes. Add cabbage and cook, stirring, until lightly wilted, about 3 minutes. Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt.
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Step help
Step timer
5:00
Target: 5 min
Watch for
about 5 minutes
Source
Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)
References
This step uses
- 1/4 cup (60ml) chopped fresh dill, stems reserved separately
- 1 medium onion, thinly sliced (about 6 ounces; 175g)
- 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
- 8 ounces sauerkraut with juice (1 cup; 240ml)
- 1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)
- 1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g)
- 8 cups (1.9L) homemade or store-bought low-sodium chicken stock
- 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
- 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces
- 1 tablespoon (15ml) vegetable oil
Equipment reference
- Dutch Oven, required
Linked because the source step mentions this equipment.
Techniques
- Cook, Primary
- Season, Supporting
Full ingredient reference
- 1 tablespoon (15ml) vegetable oil
- 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces
cut into 1/4- by 1/2-inch pieces
- 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
split lengthwise and cut into 1/2-inch pieces
- 1 medium onion, thinly sliced (about 6 ounces; 175g)
thinly sliced (about 6 ounces; 175g)
- 1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g)
cut into 1/2-inch dice (about 4 ounces; 120g)
- 1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)
cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)
- 8 ounces sauerkraut with juice (1 cup; 240ml)
- 8 cups (1.9L) homemade or store-bought low-sodium chicken stock
- 2 bay leaves
- 1/4 cup (60ml) chopped fresh dill, stems reserved separately
stems reserved separately
- 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
- Kosher salt
- 1 tablespoon (10g) cornstarch
- 2 teaspoons (8g) paprika
- 1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning
plus more for seasoning
- Fresh crusty bread, for serving
for serving