Polish Cabbage Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
YIELD: 34 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Potatoes: Cook with little salt, drain and mash.
  • Bacon& 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.)
  • Sauerkraut: cook with a little water added, then drain and save the juice.
  • Cabbage: cook in water with very little salt, when tender, drain and When tender, drain and put through a blender.
  • Dried Peas: Cover with water about 2 inches and cook until tender; DO NOT DRAIN, mash or put through the blender.
  • Combine 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)
  • Helpful Hint: the cabbage and peas should remain hole since they give the soup texture; it should not be the texture of baby food.
  • Season with salt, pepper, and garlic powder.
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