7 Delicious Polish Cabbage Soup Recipes to Try

Poland is renowned for its comforting, hearty soups that reflect the country's rich culinary history. Among these, Polish cabbage soup stands out for its unique flavor profiles and cultural significance. Whether you're a seasoned foodie or new to Polish cuisine, trying these cabbage soup variations can be a delightful journey through traditional flavors. Here are seven delicious recipes to explore:

Cabbage Soup with Sauerkraut

Sauerkraut brings a distinctive tang to this classic Polish cabbage soup. Here’s how you can make this flavorful dish:

• 1 kg sauerkraut
• 1 large onion, finely chopped
• 2 carrots, sliced
• 1 parsnip, sliced
• ¹⁄₂ celeriac, chopped
• 2 liters of vegetable or chicken stock
• 4 dried mushrooms
• Allspice, bay leaves, and black pepper for flavor
• Smoked sausage or bacon (optional for added richness)

To prepare:

• Rinse the sauerkraut if too sour, drain well, and set aside.
• In a large pot, heat some oil, sauté onions until translucent, then add all the vegetables, including the sauerkraut.
• Add the stock, mushrooms, and spices, bring to a boil, then simmer for about 1.5 to 2 hours.
• If you’re using sausage or bacon, add it towards the end for extra flavor.

🍲 Note: For an authentic taste, let the soup sit overnight, which allows the flavors to meld better.

Kapusniak (Cabbage Soup)

Kapusniak is a simple yet satisfying soup made from fresh cabbage:

• 500g fresh white cabbage, shredded
• 1.5 liters of chicken or beef stock
• 2 potatoes, peeled and diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• Tomato paste
• Dried marjoram and caraway seeds for flavor

To prepare:

• In a large pot, sauté onions and garlic until soft.
• Add stock, cabbage, potatoes, and carrot, then bring to a boil.
• Add a spoonful of tomato paste, marjoram, and caraway seeds. Simmer for about an hour.

Sour Cabbage Soup with Pork

This version of the soup uses sour cabbage and pork:

• 500g sour cabbage (available at European delis)
• 500g pork ribs or shoulder, cut into pieces
• 1 liter of beef or vegetable stock
• 1 onion, chopped
• 2 bay leaves
• 10 peppercorns
• 1 large parsnip, chopped

To prepare:

• Brown the pork pieces in a pot to develop flavor.
• Add the sour cabbage, onion, and stock. Bring to a simmer.
• Add bay leaves, peppercorns, and parsnip. Cook until pork is tender.

🍲 Note: This soup is particularly rich when prepared with pork ribs, as they release flavorful juices into the soup.

Zurek (Sour Rye Soup)

While not strictly a cabbage soup, Zurek often includes cabbage and has a unique sourness from fermented rye flour:

• 1 liter water
• 1.5 cups fermented rye flour (zakwas)
• 250g smoked sausage or kielbasa
• 1 onion, diced
• 2 cloves garlic
• 1 hard-boiled egg, sliced (for garnish)
• A handful of fresh cabbage, chopped
• Marjoram, caraway seeds, and horseradish

To prepare:

• Bring the water to a boil and whisk in the zakwas to thicken the soup.
• Add sausage, onion, garlic, and cabbage. Simmer until sausage is cooked.
• Season with herbs and horseradish before serving.

🍲 Note: Traditionally, Zurek is served with hard-boiled eggs and a dollop of sour cream for creaminess.

Cabbage and Mushroom Soup

This vegetarian-friendly soup highlights the earthy flavor of mushrooms:

• 500g white cabbage, chopped
• 200g fresh or rehydrated dried mushrooms
• 1 liter vegetable stock
• 1 onion, finely chopped
• 2 potatoes, diced
• 1 carrot, diced
• Dill for garnish

To prepare:

• In a pot, sauté onions until translucent, then add mushrooms and cook until browned.
• Add vegetable stock, cabbage, potatoes, and carrot. Bring to a boil and simmer for an hour.
• Garnish with dill before serving.

Cabbage Beef Soup

For a heartier version, this recipe incorporates beef:

• 500g beef chuck, cubed
• 500g white cabbage, shredded
• 1.5 liters beef stock
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes
• Paprika, bay leaves, and parsley for flavor

To prepare:

• Brown the beef in a large pot, then set aside.
• In the same pot, sauté onion and garlic, then add back the beef along with stock and tomatoes.
• Add cabbage, spices, and simmer for 1.5 hours or until the beef is tender.

Cabbage Soup with Dumplings

Add a twist with soft, fluffy dumplings in your cabbage soup:

• 500g white cabbage, shredded
• 1.5 liters of vegetable or chicken stock
• 1 onion, diced
• 2 carrots, sliced
• For the dumplings: 1 cup flour, 1 tsp baking powder, ¹⁄₂ tsp salt, ¹⁄₂ cup milk, 2 tbsp butter, melted
• Chopped dill or parsley

To prepare:

• In a pot, sauté onion until soft, then add stock and vegetables. Simmer until tender.
• For the dumplings, mix flour, baking powder, and salt, then incorporate milk and butter until dough forms. Drop small spoonfuls of dough into the simmering soup.
• Cook for another 10-15 minutes until dumplings are fluffy.
• Garnish with herbs before serving.

🍲 Note: The dumplings will absorb some of the soup’s broth, thickening it naturally.

In summary, Polish cabbage soup provides a delightful dive into the heart of Polish cuisine, offering a variety of flavors that cater to different tastes and dietary preferences. Whether you're drawn to the tang of sauerkraut, the comforting sourness of Zurek, or the heartiness of meat-based versions, these soups showcase the versatility of cabbage and the rich culinary heritage of Poland. Exploring these recipes not only expands your culinary repertoire but also brings a taste of Polish culture to your dining table.

What makes Polish cabbage soup unique?

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Polish cabbage soups are distinguished by their unique sour flavors, often derived from fermentation, like in the case of sauerkraut or sour cabbage. Additionally, the use of diverse ingredients, from smoked meats to various herbs and spices, adds layers of flavor that are characteristic of Polish culinary tradition.

Can these soups be made vegetarian or vegan?

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Yes, several of these recipes can easily be adapted for vegetarians or vegans by using vegetable stock instead of meat-based stocks, skipping the meat components, and ensuring any additional ingredients like sausage or dumplings are plant-based or omitted entirely.

How can I thicken the soup without adding cream?

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If you want to avoid cream, you can thicken the soup by blending part of it, using flour or potato starch, or adding more starchy vegetables like potatoes or parsnips which break down during cooking.

Can cabbage soup be frozen?

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Cabbage soup can be frozen, but be aware that the texture of the cabbage might change upon defrosting. It’s best to freeze soup without creamy elements or dumplings, as these do not freeze well.