One of the popular dishes that you will find in Polish households is the Polish red cabbage soup or Zupa Z Czerwonej Kapusty as it is called in Poland. It is a remarkably easy recipe and the red cabbage gives it a really intriguing color. There is also a subtle difference in taste as compared to white cabbage. In fact, this recipe is remarkably similar to the famous kapuśniak!
In case you are looking for other Polish recipes that include red cabbage, try my red cabbage salad recipe. We love adding red cabbage to salads not just because of the flavor but also because of the vibrant and attractive color that it adds to the mix.
Cabbage In Polish Cuisine
You probably have noticed that cabbage is very popular in Polish cuisine. This is because the vegetable is very accessible, has a long shelf life and is relatively cheap. Cabbage is also remarkably versatile. Individual leaves can be used as wrappings like in the Keto Gołąbki and traditional Polish Gołąbki recipes.
It can also be used with minced meat when making Polish cabbage meatballs. There are so many such recipes. This versatility makes it a very popular ingredient in Polish households.
In addition to this, cabbage has a high fiber content which is good for your gut. This is why it is extremely filling. It is packed with nutrients like vitamin C, potassium, magnesium, and folate. This makes it a great option for people with heart conditions.
Polish Red Cabbage Soup Recipe – Zupa Z Czerwonej Kapusty
Part I – Wash And Finely Chop One Small Cabbage
Part II – Peel One Carrot, Parsley, And Celery
Peel a carrot, one parsley root, and one small celery root. You can also swap the parsley with parsnip in case parsley isn’t available. Dice the ingredients and set them aside.
Part III – Place The Vegetables To Boil
Mix the cabbage, carrot, parsley, and celery together in a pot. Add 12 cups of water to the pot and boil. The vegetables should be cooked till they are soft.
Part IV – Peel And Dice An Onion
Part V – Dice A Sausage And Leek
For this recipe, we will use 7 oz. of kielbasa which is a Polish sausage. The sausage is packed with flavor and it really transforms the soup.
Part VI – Fry The Onion, Leek, And Sausages
Add 3 tbsps. of oil to a pan and heat. Fry the onions till they are translucent. Add in the sausages and the leek. Fry well for about 10 minutes.
Part VII – Add The Fried Sausage Mixture To The Soup
Once the vegetables are soft, add the fried sausage mixture to the broth. The fragrance and flavor of the sausages will combine with the vegetable broth to give you that unique but well-known taste.
Part VIII – Peel And Dice An Apple And Add It To The Soup
Part IX – Season With Salt And Pepper
Part X – Serve Hot With Sour Cream And Chopped Nuts
FAQ About Polish Red Cabbage Soup
I Can’t Get Red Cabbage, Can I Substitute It With White Cabbage?
While the Polish red cabbage soup works best with red cabbage, you can swap it out with white cabbage. The difference between the two dishes will be largely related to the color. There is a marginal difference in taste but it is barely noticeable.
Is Polish Red Cabbage Soup The Same As Borscht?
No. Polish red cabbage soup is very different from borscht. While this soup also has a vibrant color, the borscht recipe uses beetroot. Some recipes may use white cabbage in it but most do not.
I Don’t Have Kielbasa Can I Make The Soup Without Sausage?
While you can make Polish red cabbage soup without sausage, the Kielbasa is a very important part of the recipe. I would suggest trying to use another variant of sausage that is accessible. This will give the soup a meaty texture.
- 1 small red cabbage
- 1 carrot
- 1 parsley root or parsnip
- 1 small celery root
- ½ of small leek
- 1 onion
- 1 apple
- 7 oz (200g) of kiełbasa (Polish sausage)
- 3 tbsps of oil
- 1 tbsp of salt
- ½ tsp of ground pepper
- sour cream and nuts to serve
- Wash and finely chop the cabbage.
- Peel the carrot, parsley, and celery root, then dice them.
- Cover the veggies with 12 cups (3 liters) of water and cook until soft.
- Peel and dice an onion.
- Dice sauasge and leek.
- Fry onion, leek, and sausage with 3 tbsps of oil for about 10 minutes.
- Add them to the soup when the veggies are soft.
- Peel and dice an apple, then add it to the soup.
- Season with salt and pepper
- Serve hot with sour cream and chopped nuts.
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- Ground Walnuts - Mielone orzechy
- Walnuts - Orzechy Włoskie
- Sour Cream - Śmietana
- Ground Black Pepper - Pieprz czarny
- Iodized Table Salt - Sól
- Rapeseed Oil - Olej Rzepakowy
- Honeycrisp Apple - Jabłko
- Swojska Kielbasa (Homestyle Sausage)
- Smoked Garlic Kielbasa Sausage 3 lbs.
- Yellow Conventional - Cebula
- Leek - Por
- Celery Root Organic - Seler Korzeń
- Parsley Root Cut & Sifted - Pietruszka Korzeń
- Carrot Organic - Marchewka
- Red Cabbage Organic - Kapusta czerwona
Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 614mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 2g
These data are indicative and calculated by Nutritionix