Kapusta
Servings
8Serving size
about 2 1/2 cupsThis recipe can be multiplied and makes great leftovers. Like most soups, it is better the second day.
Ingredients
| 12 cup Water (divided) |
| 16 ounces Split peas (dried) |
| 2 tsp. Olive oil |
| 14 ounce Sausage, smoked link sausage, pork (polska kielbasa) |
| 1 large White onions (diced) |
| 3 Medium stalk Celery, raw (diced) |
| 1 cup Sauerkraut |
| 2 cups No salt added vegetable stock |
| 2 leaf Bay leaves |
| 1/2 head, medium (about 5-3/4 inch dia) Cabbage, raw (very thinly sliced) |
| 1 to taste Black pepper |
Instructions
Add the split peas and reduce the heat to a simmer.
Cook the peas for 40 minutes. Stir occasionally.
Drain and set aside.
Place the olive oil in a large stock pot over medium high heat.
Slice the kielbasa lengthwise and then again into quarters and the slice crosswise about 1/4 inch thick.
Add the kielbasa to the pan and cook for about 5 minutes. Stir frequently.
Add the onions and celery and cook for about five minutes. Stir frequently.
Add the sauerkraut, vegetable stock, bay leaves, cabbage, pepper and 4 cups of water.
Reduce the heat and simmer for 45 minutes. Stir occasionally.
Add the cooked split peas.
Stir gently and cook for another 15 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The ingredients in this recipe seem so odd, so old-worldly. This is, however, a delicious soup.
You might think sauerkraut had a lot of sodium and it does, sort of. Depending on which you purchase there is generally about 160 mg of sodium in 2 tablespoons. When you consider that added salt in a recipe like this one it means you simply need to add less salt.
Likewise, sausage is not that much of an issue if you are careful. These days it is pretty easy to find kielbasa with about 150 mg of sodium per ounce. Like the sauerkraut, the sausage, sliced thinly, will also add lots of flavor and saltiness. All of this combines with the sweetness of the onions and cabbage as well as the creaminess of the split peas to make a great soup.