Cabbage soup

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This article is about the soup. For other uses, see Cabbage soup (disambiguation).
Polish kapuśniak
Type Soup
Main ingredients Stock (fish, mushroom, or pork fat), vegetables (sauerkraut/white cabbage)
Variations Shchi
Cookbook: Kapuśniak  Media: Kapuśniak

Cabbage soup is a filling vegetable soup of sauerkraut and/or white cabbage(s).


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[edit]

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[edit]


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.

In some regions the soup is served with added flour and butter. A lean kapusniak is cooked with roots and fungi.

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[edit]

Louis de Funès was the protagonist of the French film "Cabbage Soup", La Soupe aux choux.

Kapusniak was mentioned in 2 Broke Girls when the Polish character played by Jennifer Coolidge was sad after she lost her money to a grifter.

See also[edit]


  • 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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