Polish Kapusta Soup
Yield
12 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | cups |
cabbage
shredded |
|
| 2 | each |
onions
finely chopped |
|
| ½ | teaspoon |
white pepper
|
|
| 6 | cups |
water
|
|
| 1 ½ | pounds |
beef chuck
cut into serving pieces |
|
| 15 | ounces |
tomato sauce
|
|
| 8 | each |
red skinned potatoes
peeled, diced |
*
|
| 2 | tablespoons |
sugar
|
|
| 2 | each |
garlic cloves
chopped finely |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.4 | l |
cabbage
shredded |
|
| 2 | each |
onions
finely chopped |
|
| 2.5 | ml |
white pepper
|
|
| 1.4 | l |
water
|
|
| 680.4 | g |
beef chuck
cut into serving pieces |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 8 | each |
red skinned potatoes
peeled, diced |
*
|
| 3E+1 | ml |
sugar
|
|
| 2 | each |
garlic cloves
chopped finely |
|
Directions
Place cabbage, onions, pepper and water in a large soup kettle; cover, heat to boiling.
Add beef and tomato sauce; cover and heat to boiling.
Lower heat; simmer for 1 hour.
Add potatoes, simmer 1 hour or until meat is tender.
Add sugar and garlic.
