Polish Cabbage Soup
This traditional Polish Cabbage Soup recipe is a staple in our home during the cold winter months. Rich in vitamins and full of flavor!
Servings 8 people
- 1 ,1-2 Pound package Country style spare ribs ,excess fat trimmed off.
- 1 ,32 ounce jar Sauerkraut, no sugar added ( We use Claussen.)
- 1 Small head of green cabbage ,shredded
- 1 Bay leaf
- 5-6 Whole peppercorns
- 1 Large Onion ,sliced
- 2 Sticks of celery
- 2 Carrots ,sliced
- 3 Cloves Garlic ,minced
- Salt to taste
- Pinch of red hot pepper flakes ,optional
- 1 ,16 ounce package Kielbasi sliced and quartered (optional)(Use as much or as little as you like)
Fill a large stock pot with about 8-10 cups of water. Bring to a boil and add spareribs. Reduce heat and simmer for 30 minutes. If any foam forms on surface, skim it off then add sauerkraut and cook for another 30 minutes.
Add onion, celery sticks, carrots, garlic, bay leaf, crushed red pepper flakes, peppercorns and shredded cabbage. Cook for another 30 minutes longer.
Remove ribs at this point and cut meat from the bone. Shred or cut meat into bite sized pieces and put back into soup. Discard bones.
* If you are using kielbasi, add it in at about the last 5-10 minutes of cooking.
*Add salt to taste at this point. If you are using the kielbasi it will already add a bit of salt to the soup so taste before you add.
* If soup taste too sour you may add a pinch of sugar at the end. Sometimes this can vary depending on the type of sauerkraut you purchase.
Calories: 45kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 35mg | Potassium: 274mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2660IU | Vitamin C: 44.1mg | Calcium: 57mg | Iron: 0.6mg