Kapusta

From Marsha Hinko Pedersen 

This recipe tastes similar to what I remember as what Gramma Hinko called "kapusta." "Kapusta" means "cabbage" in Polish. It is a crock-pot recipe, although I think it would work as well if all the ingredients were just plopped into a big pot and simmered on the stove for several hours.

 

Sauerkraut Soup

 

- 1 lb. smoked Polish sausage, cut into 1/2" pieces

- 5 medium potatoes, cubed (I did 1/4" cubes; maybe smaller would be better if you want them to remain anonymous in the soup)

- 2 lg. onions, chopped (Bob cut one of those big yellow onions into 1/2" dice, but I think I would make it smaller next time)

- 2 lg. carrots, cut into 1/4" slices (again, I'd like them smaller)

- 3 cans lo-salt chicken broth (there's enough salt in the sausage and kraut)

- 32 oz. can or bag sauerkraut, rinsed and drained

- 6 oz. can tomato paste

 

Combine all ingredients in a LARGE slow cooker. (Mine is 4 qt., and it was filled to the brim.) Stir to combine. Cover and cook on high 2 hrs, and then on low 8 hrs. (It had been on overnight for 9 hrs on low, and I still turned it back up to high for a couple of hours this morning. Maybe with a bigger crock pot it wouldn't take as long.)

 

Serve with a light rye bread with seeds.