Polish Red Cabbage Soup – Kapuśniak z czerwonej kapusty

Red Cabbage Soup - Kapuśniak z czerwonej kapusty

Red Cabbage Soup – Kapuśniak z czerwonej kapusty

This soup belongs to the sweet-sour fraction of the collection of Polish soups. It is loved by my daughter, although, is not really very common in Poland. You can find recipes in different cookbooks but I doubt you can eat it in any Polish restaurant. However, it should be said that after the long post-war years of food culture drought in Poland awareness of and interest in food is growing. Especially nowadays, Polish cuisine and local food slowly starts triumph on the Polish food market after different international cuisine buzz. There are more and more food series on TV, new editions of old Polish cookbooks; internet and tourism increase should not be underestimated. Hopefully, the first Poland’s Michelin star given lately to Atelier Amaro will have as well positive resonance on the Polish cuisine perception, both for Poles and foreigners, being my small personal wish, too.

Probably chef Wojciech Modest Amaro would serve it as a deconstructed ‘kapuśniak’ (cabbage soup) on dried plums foam in the cloves fog or whatever. I, however, will stick to the traditional cooking technique, at least for some more time🙂

Red Cabbage Soup Close-Up

Red Cabbage Soup Close-Up

Red Cabbage Soup

Ingredients:

1,5 l vegetable or meat (beef, chicken) broth, divided in two parts
500 g red cabbage, shredded or cut in small cubes (1 small-medium head)
300 g potatoes (3 medium ones), peeled and cut in cubes
150 ml dry red wine (optional)
100 g dried plums (handful)
1 lemon (150 g), washed and scalded in the boiling water
1 onion (80 g) finely chopped
40 g butter or canola oil
20 g flour (optional, leave it to have gluten-free version)
1-2 bay leaves
2-4 grains allspice
2 cloves
Salt, black pepper, sugar or honey and lemon juice to taste

Preparation:

  1. Prepare broth
    (use carrot, root parsley or parsnip, backed onion, a piece of celeriac or celery stalks, leak, flat leaf parsley and meat if using, you can add some piece of smoked meat, too – ribs or bacon, season with salt, black pepper, bay leaf and allspice).
  2. Wash dried plums, soak, cook (deseed if necessary) and puree
  3. Cook simultaneously but separately, in two pots, potatoes and cabbage in broth
  4. Cooking cabbage add bay leaf, allspice and cloves
  5. Cabbage when cooked, sprinkle with the lemon juice, stirring, until the colour turns red from purple-blue. It should happen from almost one drop (like in the titration)
  6. Mix all together: cooked potatoes, cabbage, dried plums puree and red wine (I very often omit red wine)
  7. Fry the onion in the butter or oil (I am mixing both of them) in the pan, add a bit flour, golden it a bit and combine with the soup
  8. Cook the soup again, season to taste, add slices of lemon (taste to not exaggerate with acidity)
Red Cabbage Soup Preparation

Red Cabbage Soup Preparation

Red Cabbage Soup - Kapuśniak z czerwonej kapusty

Red Cabbage Soup – Kapuśniak z czerwonej kapusty