POLISH CABBAGE SOUP

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Polish Cabbage Soup image

This recipe has been in my family for many years. It was passed down from my Great-grandmother who emigrated directly to the US from Poland in 1907, to my grandmother, to my mother (the irishman in the family) and now to me. It is one of our 7 dishes at our triditional christmas eve dinner. It takes every pot in the house to make but it's worth it.

Provided by Babybuttons

Categories     Polish

Time 2h

Yield 34 cups

Number Of Ingredients 10

6 lbs sauerkraut
1 lb cabbage, chopped fine
1/2 lb bacon
2 lbs dried peas
4 lbs potatoes
2 lbs onions
salt, to taste
pepper, to taste
garlic powder, to taste (be generous with the garlic powder)
1/4 cup white vinegar (if needed for tartness)

Steps:

  • Potatoes: Cook with little salt, drain and mash.
  • Bacon& Onions: Cut bacon very fine and fry; use the fat from the bacon to cook onions till soft (Cooked bacon can be discarded or saved for use in another dish.)
  • Sauerkraut: cook with a little water added, then drain and save the juice.
  • Cabbage: cook in water with very little salt, when tender, drain and When tender, drain and put through a blender.
  • Dried Peas: Cover with water about 2 inches and cook until tender; DO NOT DRAIN, mash or put through the blender.
  • Combine potatoes, onions, and sauerkrout in a large pot and blend with a hand (stick) blender until smooth; then add cabbage, peas and sauerkraut water until tart (add vingar as needed)
  • Helpful Hint: the cabbage and peas should remain hole since they give the soup texture; it should not be the texture of baby food.
  • Season with salt, pepper, and garlic powder.

Nutrition Facts : Calories 135.9, Fat 3.4, SaturatedFat 1.1, Cholesterol 4.5, Sodium 597, Carbohydrate 23.8, Fiber 3.9, Sugar 3.5, Protein 5.4

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