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Pork-and-Cabbage Soup

Recipe photo courtesy of Christopher Testani

Two types of pork -- bacon and spareribs -- and cabbage -- Savoy and sauerkraut -- are the stars in our version of the hearty Polish soup known as kapusniak.

Source: Martha Stewart Living, January/February 2018
Total Time Prep Servings

Ingredients

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5
  • alil5he3p
    3 FEB, 2019
    It's a simple recipe, and I like it too. If I made it, I would add a half green bell pepper, chopped, a couple stalks of celery, chopped, a few cloves of minced garlic, a small can of tomato sauce, or equivalent, 1-2 tsp of dry mustard, 1 tsp of thyme leaf, 1 bay leaf, and 2 Tbsp of dried parsley.. Use the mustard, tomato sauce, garlic, thyme, bay leaf, and parsley, and 1 more Tbsp of kosher salt, in the water while boiling the ribs. You might add, some parsnip, turnip, and rutabaga too, along with the potato. A spice bag would preserve the spices from being skimmed off with the foam. It would take more time cooking, but slow cooking/the ribs to start with, is a possibility as well!
    Reply
    • MS10725324
      4 FEB, 2019
      Yup--and skip the overpriced spareribs in favor of some boneless pork.

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