Kapusta (Polish Cabbage Soup)


  • 3-4 lbs meaty pork ribs
  • 6 oz diced salt pork (or bacon)
  • 1 large white onion, chopped
  • 1/4 c flour
  • 1 lb fresh sauerkraut with juice
  • 1 medium head of green cabbage, shredded
  • 2 14.5 oz cans of stewed tomatoes
  • 1 T caraway seeds
  • 1 t salt
  • 4 lbs russet potatoes, peeled and quartered


Put ribs in large dutch oven and cover with water (almost to the top of the pot). Bring to boil and reduce to a fast simmer. Cook for 45 minutes. Skim off the foam as you cook. Shut off burner and let sit for 15 minutes. Remove ribs from the pot and cool. Save liquid.

While the ribs are cooking, in a frying pan cook the salt pork until browning. Add the onion and sauté until onions are tender. Reduce heat to medium and add flour and sauté for 3 minutes. Take of heat and set aside.

To pot, add sauerkraut and juice, cabbage, stewed tomatoes, caraway seeds, salt, and salt pork and onion mixture. Bring to boil, reduce to simmer. Cook until cabbage is done, approximately 35 minutes.

While cabbage is cooking, cook the potatoes in salted water - add them to cold water and bring to a boil. Cook for 5-10 minutes, until tender. Remove from water and when cool enough, cut to bite sized pieces.

While cabbage is cooking, remove the pork meat from the ribs. Shred or cut as necessary to yield bite sized pieces.

When cabbage is close to done, add the pork and potatoes to the soup.


Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes


A Family Feast, with my trivial modifications. This soup is hearty and delicious as found at A Family Feast!