RECIPES
Basia
This soup is easy to make and so tasty. Not long ago young cabbage showed up in the stores, so I made one of my favorite soups with it: kapuśniak, a traditional Polish cabbage soup. Until then, my mom had always made it for me. The first time I made it myself, I was a little worried my kids wouldn't like it. To my surprise, the girls ate their whole portions without any fuss and even asked for seconds.
Young Cabbage Kapuśniak
The only trouble with sharing this recipe is the amounts, because I didn't write them down. So I'm giving you eyeballed quantities :) If you have any questions, I'm happy to help. What matters here is the smoked meat or smoked ribs, which give this soup THAT flavor. I didn't finish my soup with cream, because I like it just the way it is, but if you like, you can add a little heavy cream or sour cream at the end.
Directions:
Wash the carrots, celery root, leek, potatoes and parsley root, and cut them into small dice (the leek into half-moons). Melt the butter in a pot and sweat the vegetables in it until translucent. Chop the cabbage and add it to the vegetables. If you're using smoked meat, dice it as well and add it to the vegetables. Pour in about 1 ½ liters of water, add the bay leaf and cook until the vegetables are tender. Add the chopped dill, cook for another 5 minutes, then season to taste and serve.
Enjoy!
Additional notes:
If you want to use ribs or another cut of meat in one piece, first cook a broth from it and pour it over the sautéed vegetables.
Optionally, you can add a little tomato purée for color and a slight tomato flavor.
