Kapusniak cabbage soup
Hearty cabbage soup with pork and potato.
- Number of servings
- 4
Nutrients
For entire dish
- Calories
- 338 kcal
- Protein
- 18.1 g
- Carbohydrates
- 37.3 g
- Fat
- 14 g
- Fiber
- 9.3 g
Per serving
- Calories
- 85 kcal
- Protein
- 4.5 g
- Carbohydrates
- 9.3 g
- Fat
- 3.5 g
- Fiber
- 2.3 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 417.5 mcg
- C
- 95.9 mg
- E
- 4.1 mg
- K
- 158.6 mcg
- B9
- 93.6 mcg
- K⁺
- 425 mg
Ingredients
- White cabbage — 200 g
- Potato — 100 g
- Carrot — 50 g
- Onion — 40 g
- Pork loin — 60 g
- Sunflower oil — 10 g
- Table salt — 3 g
Cooking instructions
- Shred the cabbage.
- Dice the potato.
- Slice the carrot into half-moons.
- Finely chop the onion.
- Cut the pork into small pieces.
- Simmer the pork in 1 L water for 30–35 minutes over low heat.
- Sauté the onion and carrot in oil for 5–6 minutes.
- Add the potato to the broth.
- Cook for 10 minutes.
- Add the cabbage and the sauté.
- Cook for 20–25 minutes, until tender.
- Season with salt.
- Simmer for 5 minutes more.
- Serve hot, with sour cream if desired.