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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
1/2 head young cabbage
3 potatoes
1 carrot
1.2 liters broth
1 tablespoon dill
Steps
Remove damaged leaves and the tough core from the young cabbage, then thinly shred the rest. Peel and rinse the potatoes and carrot. Cut the potatoes into even dice and the carrot into thin slices. Rinse, dry and chop the dill, then reserve until cooking is finished.
Put the potatoes and carrot in a saucepan, cover with broth and bring to a boil. Reduce the heat to a gentle simmer and cook for 18–25 minutes. Check a piece of potato: a fork should enter with slight resistance, and the pieces should not fall apart.
Add the shredded cabbage and gently stir into the broth. Simmer gently for 8–10 minutes, until the leaves are tender but retain some texture and the potatoes and carrot are completely soft. Turn off the heat, stir in the dill and divide the soup into six portions.
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