Polish Young Cabbage Soup (Kapuśniak)
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Source: https://recipheon.com/en/recipes/soups/polish-young-cabbage-soup-kapusniak
About this recipe
Polish young cabbage soup is a lighter style of kapuśniak made with broth, potatoes, carrot, and dill. Tender early-season cabbage cooks faster than sauerkraut and has a milder, fresher flavor, so the soup is neither heavy nor strongly sour. Potatoes make it filling, carrot adds gentle sweetness, and dill gives it a springlike character. It is a mild, simple vegetable soup for an everyday lunch.
Ingredients
Servings: 6
1/2 head young cabbage
3 potatoes
1 carrot
1.2 liters broth
1 tablespoon dill
Steps
Shred the young cabbage, dice the potatoes, slice the carrot, and set the dill aside to add near the end of cooking.
Add the potatoes and carrot to the broth. Cook for 18–25 minutes, until the vegetables are almost tender.
When the potatoes and carrot are almost tender, add the shredded young cabbage and cook for 8–10 minutes, until softened but still retaining some texture. Add the dill at the very end.
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