Kapusta I

Kapusta I Recipe - Traditional Belarusian Cabbage Stew

Region / culture: Belarus | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Kapusta I is a traditional Polish cabbage soup that is hearty and flavorful. This recipe is perfect for a cold winter day and is sure to warm you up from the inside out.

History

Kapusta I has been a staple in Polish cuisine for centuries. It is a dish that is often served during holidays and special occasions, as well as on regular days when a comforting and filling meal is needed.

Ingredients

10 cups shredded cabbage (2 lb (907 g))
2 tbsp salt
0.5 tbsp white pepper
1 cup chopped onion
1.5 qt (1.42 liters) water
1.5 lb (680 g) beef chuck (flank-style ribs)
1 large soup bone
2 cans tomato purée (1 lb (454 g) each)
8 peeled small whole potatoes (2 lb (907 g))
1 tbsp sour salt (optional)
2 tbsp sugar
2 cloves garlic, crushed

How to prepare

In a large kettle, combine cabbage, salt, pepper, onion, and water.
Bring to a boil, covered.
Add beef, soup bone, and tomato puree.
Bring to a boil.
Reduce heat and simmer covered for 1 hour.
Add potatoes.
Cover and simmer for 1 hour.
Twenty minutes before the end of the cooking time, add sour salt if used and sugar.
Refrigerate overnight.
Skim off the fat.
The next day, reheat gently.
Five minutes before serving, add garlic.
To serve, pour into a tureen or individual bowls.
Beef can be served separately or cut up and added to the soup.

Variations

Add smoked sausage or kielbasa for a meatier version of the soup.
Use vegetable broth instead of water for a vegetarian option.

Cooking Tips & Tricks

Make sure to shred the cabbage finely for the best texture in the soup.

- Refrigerating the soup overnight allows the flavors to meld together and develop even more depth.

- Skimming off the fat before reheating the soup will result in a cleaner and lighter broth.

Serving Suggestions

Serve Kapusta I with a side of crusty bread or boiled potatoes for a complete and satisfying meal.

Cooking Techniques

Simmering the soup slowly allows the flavors to develop and the cabbage to become tender.

Ingredient Substitutions

If sour salt is not available, you can use lemon juice as a substitute.

Make Ahead Tips

Kapusta I can be made ahead of time and refrigerated overnight for even better flavor.

Presentation Ideas

Garnish the soup with fresh parsley or dill for a pop of color and freshness.

Pairing Recommendations

Pair Kapusta I with a light and crisp beer or a glass of red wine for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 6g per serving

Proteins

Protein: 18g per serving

Vitamins and minerals

This soup is rich in Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains gluten from the soup bone.

Summary

Kapusta I is a nutritious and balanced meal that provides a good amount of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Kapusta I is a classic Polish cabbage soup that is hearty, flavorful, and perfect for a comforting meal. With a few simple ingredients and some time to simmer, you can enjoy a bowl of this delicious soup that will warm you up from the inside out.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a cold winter day, and my neighbor Mrs. Kowalski had invited me over for a cup of tea. As I walked into her warm and cozy kitchen, the aroma of simmering cabbage and onions filled the air. Mrs. Kowalski caught my eager gaze and chuckled, “Ah, you’ve never tasted kapusta before, have you?”

I shook my head, my curiosity piqued. Mrs. Kowalski then proceeded to show me how she made her famous kapusta recipe. She explained that kapusta is a traditional Polish dish made with cabbage, onions, and smoked sausage, simmered in a savory tomato broth. It was a hearty and comforting dish, perfect for the long winter months.

I watched intently as Mrs. Kowalski chopped the cabbage and onions with practiced ease, her hands moving swiftly and confidently. She added the vegetables to a large pot along with the smoked sausage, and then poured in the tomato broth. The pot simmered on the stove, filling the kitchen with its rich and mouthwatering scent.

As we sat down to enjoy our steaming bowls of kapusta, Mrs. Kowalski shared with me the story of how she learned to make this dish. She had grown up in a small village in Poland, where her mother and grandmother had passed down the recipe through generations. Mrs. Kowalski had fond memories of helping her mother in the kitchen, stirring the pot of bubbling kapusta and inhaling its delicious aroma.

After that day, I couldn’t get Mrs. Kowalski’s kapusta recipe out of my mind. I asked her for a copy of the recipe, which she gladly gave me. I made my first batch of kapusta that weekend, following Mrs. Kowalski’s instructions to the letter. The dish turned out perfectly, with tender cabbage, flavorful sausage, and a rich tomato broth.

From that moment on, kapusta became a staple in my own kitchen. I made it for family gatherings, potlucks, and even just for myself on a cold and dreary day. Each time I cooked it, I felt a connection to Mrs. Kowalski and her Polish heritage. The dish reminded me of the warmth and comfort of her kitchen, and the hospitality she had shown me that day.

Over the years, I made a few tweaks to Mrs. Kowalski’s recipe, adding my own personal touches and experimenting with different ingredients. I found that a splash of apple cider vinegar gave the kapusta a tangy kick, while a sprinkling of caraway seeds added a fragrant depth of flavor. I also discovered that using smoked paprika instead of regular paprika gave the dish a smoky and robust taste.

As I continued to make kapusta, I shared the recipe with friends and family, passing on the tradition that Mrs. Kowalski had passed on to me. I loved seeing their faces light up as they tasted the dish for the first time, their eyes widening in delight at the savory and comforting flavors.

In a way, kapusta became more than just a recipe to me. It was a link to the past, a connection to my Polish roots, and a way to honor the memory of Mrs. Kowalski. Every time I made it, I felt her presence in my kitchen, guiding my hands and whispering words of encouragement.

And so, whenever I make a pot of kapusta now, I think of Mrs. Kowalski and the day she introduced me to this delicious dish. I am grateful for her generosity and her friendship, and for the gift of her cherished recipe. Kapusta will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.