SOUP Kapusta Stew
Prep
Cook
Total
Yield 8-10 servings
My dear friend Carol introduced me to this Polish delight! We even made a video documenting how she made this dish, so check that out. I loved the flavors so much that I thought...how about adding a bit more liquid + ground beef, pork or lamb and turning it into a stew?
Et voila! That's what we have for you here! Enjoy...
Ingredients
1 head cooked cabbage, shredded *See Instructions for process
1 yellow onion, chopped
1 lb ground beef, pork or lamb, your choice
2 Tbsp unsalted butter
1 pkg cremini mushrooms, washed and sliced
2 tsp black pepper
1/2 tsp salt
1 tsp dried and ground savory
1 jar sauerkraut, rinsed in a colander
2 quarts chicken broth
Instructions
- Begin by cooking the entire head of cabbage in boiling water for 20 minutes. Remove, let cool, then shred. *This can be done well in advance.
- In a soup pot, add butter, onions and ground meat and cook for 10 minutes, stirring often to break up clumps.
- Add mushrooms, black pepper, salt, ground savory and shredded cabbage. Cook for 5 minutes more.
- While shredded cabbage is cooking, rinse sauerkraut and add to the soup along with the chicken broth.
- Bring to a boil, reduce to a simmer and cook for 20 minutes.
- Serve hot.*
Notes
*Feel free to add any leftover carrots or celery you've got lying around, plus any other veggies you want!
Courses soup
Recipe by Vie at https://getvie.com/2018/03/09/make-some-comfort-food-this-weekend-2/