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|Main ingredients||Stock (fish, mushroom, or pork fat), vegetables (sauerkraut/white cabbage)|
|Cookbook: Kapuśniak Media: Kapuśniak|
There are different types of cabbage soup, prepared with different ingredients. Vegetarian cabbage soup uses mushroom stock and there is another variety using a fish stock. Traditional cabbage soup is prepared using a pork stock.
In national cuisines
Cabbage soup is common in Polish, Slovak and Ukrainian cuisines under the name Kapusniak (Kapustnica in Slovakia).
A variety of the soup called щи (shchi) in Russian is common in Russia, too. Unlike the kapusniak, which must contain sauerkraut, shchi may use fresh cabbage, savoy cabbage, dock, spinach or nettle instead.
Traditional kapuśniak preparation
Drain and chop sauerkraut, cover with water, add preferred parts of pork (chopped), pieces of kiełbasa, a bit of salt and cook until the meat is almost tender (instead of meat, you can use a ready broth). Add cut in pieces potatoes and carrots, boil until they are cooked. Add tomato paste and spices to taste. Serve hot.
Kapuśniak is served hot, in some regions with sour cream and sprinkled with chopped parsley and dill.
In Ukraine kapuśniak is served at weddings, wakes and funerals as a main dish. In Slovakia kapustnica is served for Christmas dinner.
In film and television
- Клиновецька З. Страви й напитки на Україніі — Київ — Львів 1913 р.—С.4
- Кулинария, Государственное издательство торговой литературы — Москва 1959 г. — С.57
- Українські страви. К.:Державне видавництво технічної літератури УРСР. 1961. 454 с.
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