Polish Cabbage Soup

READY IN: 2hrs 30mins
SERVES: 10-12




  • Prepare Pork broth first, before starting to make soup.
  • Brown the sausage slices slowly in a large skillet over medium-low heat, and transfer to paper towels as they are browned.
  • Drain and rinse skillet, and heat olive oil over medium-high heat.
  • Add onions, and saute for about 5 minutes, then add garlic and all peppers, reduce heat to medium, and saute just until peppers are fairly soft, but not well done.
  • Put all ingredients, including pork broth and meat and the sausage pieces, in a large soup pot, bring to a boil, reduce heat, and simmer for about 1 hour, or until veggies are done.
  • Taste, adjust seasonings as needed, simmer another 10 minutes.
  • Serve with hot French sourdough or coarse rye black bread and lots of cold butter.
  • This soup freezes fairly well, though the veggies do get a little bit soft.
  • Pork Broth:
  • Line a 9"x13" pan with heavy aluminum foil, leaving a fairly generous overhang on all sides.
  • Season the pork generously on all sides with seasoned salt, pepper, and granulated garlic.
  • Place in foil lined pan, cover with a smaller piece of foil, and fold bottom foil overhang over top.
  • Place top shelf of oven in upper third of oven, and preheat to 350 degrees F.
  • Roast for 1 hour, remove top foil, and roll bottom foil overhang back to protect pan.
  • Turn oven to broil, and brown meat well on all sides.
  • Transfer meat and all juices to a large stock pot.
  • Add all remaining ingredient, bring to a boil over high heat, reduce heat, and simmer, uncovered, for at least 1 to 1-1/2 hours.
  • Strain out all solids, reserving meat and discarding vegetables.
  • Allow meat to cool enough to handle, and discard bones, gristle, and as much fat as possible.
  • Chop meat coarsely, and set aside.
  • Degrease broth as much as possible, rinse pot, and strain broth back into pot through a fine sieve.