This recipe has been in my family for many years. It was passed down from my Great-grandmother who emigrated directly to the US from Poland in 1907, to my grandmother, to my mother (the irishman in the family) and now to me. It is one of our 7 dishes at our triditional christmas eve dinner. It takes every pot in the house to make but it's worth it.
My Private Note
Units: US | Metric
- 1Potatoes: Cook with little salt, drain and mash.
- 2Bacon& Onions: Cut bacon very fine and fry; use the fat from the bacon to cook onions till soft (Cooked bacon can be discarded or saved for use in another dish.)
- 3Sauerkraut: cook with a little water added, then drain and save the juice.
- 4Cabbage: cook in water with very little salt, when tender, drain and When tender, drain and put through a blender.
- 5Dried Peas: Cover with water about 2 inches and cook until tender; DO NOT DRAIN, mash or put through the blender.
- 6Combine potatoes, onions, and sauerkrout in a large pot and blend with a hand (stick) blender until smooth; then add cabbage, peas and sauerkraut water until tart (add vingar as needed)
- 7Helpful Hint: the cabbage and peas should remain hole since they give the soup texture; it should not be the texture of baby food.
- 8Season with salt, pepper, and garlic powder.
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Nutritional Facts for Polish Cabbage Soup
Serving Size: 1 (7098 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 135.9
- Calories from Fat 30
- Total Fat 3.3 g
- Saturated Fat 1.0 g
- Cholesterol 4.5 mg
- Sodium 597.0 mg
- Total Carbohydrate 23.8 g
- Dietary Fiber 3.8 g
- Sugars 3.4 g
- Protein 5.3 g