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Picture of Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak) Recipe
central europe eastern europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2900 kcal 145 %
  • Fat 179 g 275 %
  • Saturated 53 g 263 %
  • Carbs 205 g 68 %
  • Fiber 39 g 156 %
  • Protein 143 g 286 %
  • Cholesterol 350 mg 117 %
  • Sodium 9339 mg 389 %
  • Calcium 677 mg 68 %
  • Magnesium 354 mg 84 %
  • Potassium 6830 mg 145 %
  • Iron 23 mg 130 %
  • Zinc 15 mg 135 %
  • Phosphorus 1910 mg 273 %
  • Vitamin A 867 µg 96 %
  • Vitamin C 331 mg 367 %
  • Thiamin (B1) 2 mg 198 %
  • Riboflavin (B2) 2 mg 154 %
  • Niacin (B3) 62 mg 390 %
  • Vitamin B6 4 mg 321 %
  • Folate equivalent (total) 521 µg 130 %
  • Vitamin B12 6 µg 246 %
  • Vitamin D 5 µg 36 %
  • Vitamin E 11 mg 77 %
  • Vitamin K 598 µg 498 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Polish Potato, Kielbasa, and Cabbage Soup (Kapusniak) Recipe

Ingredients

  • 1 tablespoon (15ml) vegetable oil
  • 6 ounces (175g) slab bacon, cut into 1/4- by 1/2-inch pieces
  • 12 ounces (350g) kielbasa or other smoked Polish sausage, split lengthwise and cut into 1/2-inch pieces
  • 1 medium onion, thinly sliced (about 6 ounces; 175g)
  • 1 medium carrot, cut into 1/2-inch dice (about 4 ounces; 120g)
  • 1 small head cabbage, cut into 1/2- to 1/4-inch shreds (about 12 ounces; 350g)
  • 8 ounces sauerkraut with juice (1 cup; 240ml)
  • 8 cups (1.9L) homemade or store-bought low-sodium chicken stock
  • 2 bay leaves
  • 1/4 cup (60ml) chopped fresh dill, stems reserved separately
  • 1 large russet potato, peeled, split in quarters lengthwise, and cut into 1/2-inch pieces (about 10 ounces; 280g)
  • Kosher salt
  • 1 tablespoon (10g) cornstarch
  • 2 teaspoons (8g) paprika
  • 1/2 teaspoon (2g) freshly ground white pepper, plus more for seasoning
  • Fresh crusty bread, for serving

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