Polish Cabbage Soup Or Stew
A hearty Polish cabbage soup with tender beef, fresh vegetables, and a tangy touch of ketchup and vinegar, perfect for comforting meals and family gatherings.
Ingredients
Instructions
- In 6 cups of water, simmer the diced stew beef, sliced carrots, chopped onions, chopped celery, black pepper, and salt for 1 hour.
- Add shredded cabbage, ketchup, vinegar, and sour cream; simmer for 1 hour more.
- Add more water if needed during cooking.
- Serve topped with additional sour cream if desired.
Tips & Substitutions
For a richer flavor, consider browning the stew beef before adding it to the pot. If you want to lighten the soup, you can substitute turkey or chicken for the beef. Adding a bay leaf during the simmering process can enhance the overall taste. For a vegetarian version, replace the beef with mushrooms and use vegetable broth instead of water.
Serving Suggestions
Serve the Polish Cabbage Soup with crusty bread or a side salad for a complete meal. A dollop of sour cream on top adds creaminess and flavor. It pairs beautifully with Red-Stewed Beef for a hearty dinner option. For a touch of freshness, consider garnishing with chopped fresh parsley or dill before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat until heated through. If the soup thickens too much, add a bit of water to reach your desired consistency. It can also be frozen for up to 3 months; just be sure to let it cool completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Polish Cabbage Soup Or Stew contains roughly 592 calories, with 14g protein, 88g carbohydrates, and 22g fat. It is an excellent source of vitamin A (125% of the Daily Value), vitamin C (76% of the Daily Value), and dietary fiber (35% of the Daily Value). Note that it is relatively high in sodium, at 2677mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can! Brown the beef in a skillet first, then transfer it to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to meld beautifully over time.
What can I substitute for cabbage?
If you're not a fan of cabbage, you can use kale or Swiss chard as a substitute. Both will add a different texture and flavor while still providing the leafy component. Just add them in the last 30 minutes of cooking to keep them tender yet vibrant.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you ensure that the ketchup and any other condiments you use do not contain gluten. Always check labels if you're serving someone with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).