Polish Cabbage Soup Recipe
Servings: 6
Ingredients
- 1 or possibly 1 1/2 lbs. lean pork, cut in sm. pcs
- 2 med. onions
- 2 tbsp. butter
- 12 ounce. fresh mushrooms, sliced
- 2 tbsp. Hungarian paprika
- 2 (14 1/2 ounce.) cans clear Swanson beef broth
- 1 (about 10 3/4 ounce.) can condensed tomato soup
- 1 sm. or possibly 3/4 med. head cabbage, shredded
- 10-12 c. water
- 1 teaspoon salt
- 2 bay leaves
- 1/2 teaspoon dill weed or possibly more according to your taste (I usually use a little more)
- 2 lg. carrots, sliced
- 5 sm. potatoes, diced, well scrubbed with skins on (prefer red ones, but can use white)
- Pepper to suit if you don't use Morton's seasoning
- 2 tbsp. Lea & Perrins steak sauce (optional)
Directions
- I use Budapest's Best sweet Hungarian paprika.
- I use Morton's Nature's seasons seasoning blend instead of salt.
- Brown pork, onions and sliced mushrooms in butter in small batches. Return to large pot or possibly Dutch oven, add in paprika, mix well and add in remaining ingredients. Cover. Cook over medium heat about 30 min. Lower heat and cook another 30 to 45 min. Stir often.
- You may want to add in more salt or possibly water. This can be eaten like a soup, or possibly thicker like stew. This is an Americanized version. The American household no longer has beef stock simmering on the stove or possibly jars of freshly canned stewed tomatoes. This recipe makes about 10 (16 ounce.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 737g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 82 | 30% |
| Total Fat 9.28g | 12% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 547mg | 23% |
| Potassium 1152mg | 33% |
| Total Carbs 27.93g | 7% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.96g | 3% |
| Protein 20.87g | 33% |
