Best 4 Czechoslovakian Cabbage Soup Recipes
Embark on a culinary journey into the heart of Czech and Slovak tradition as we explore the iconic "Czechoslovakian Cabbage Soup." This hearty and comforting dish, also known as "Zelnačka" or "Kapustnica," is a beloved classic that captures the essence of home cooking in the region. With its vibrant green color and tantalizing aroma, this soup is a testament to the simple yet profound beauty of farm-fresh ingredients and traditional techniques.
Check out the recipes below so you can choose the best recipe for yourself!
CZECHOSLOVAKIAN CABBAGE SOUP
Make and share this Czechoslovakian Cabbage Soup recipe from Food.com.
Provided by ladyfingers
Categories Vegetable
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place beef bones, onions, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika.
- Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
- Transfer meat and vegetables into a large kettle.
- Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
- Add water, cabbage, tomatoes, salt and Tabasco; bring to a boil.
- Cover and simmer 1 1/2 hours.
- Skim off fat, and add parsley, lemon juice, sugar and sauerkraut.
- Cook, uncovered, for 1 hour.
- Remove bones and short ribs from kettle.
- Cool slightly and remove meat from bones.
- Cut meat into cubes and return to kettle. Cook 5 minutes longer.
CZECH CABBAGE SOUP
Steps:
- Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450* oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour. Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer.
CZECHOSLOVAKIAN CABBAGE SOUP
Steps:
- In a roasting pan, place beef bones, onions, carrots garlic and bay leaf. Top with short ribs, and sprinkle with thyme and paprika. Roast uncovered at 450 for 20 minutes. Transfer meat and vegetables to large kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover and simmer 1 1/2 hours. Skim fat off. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, 1 hour. Remove bones and short ribs from kettle. Remove meat meat from bones, cut into cubes and return to kettle. Cook 5 minutes longer. Serve with sour cream.
CZECH CABBAGE DISH
I can only attempt to spell the real name of this dish; Cabushka or something like that! My mother's father was from Czechoslovakia, and he has three sisters who are excellent cooks. I have learned to cook this dish quite happily. At our last reunion, there were three separate bowls with different versions of this same dish; they were all scraped clean!
Provided by dlynn11
Categories World Cuisine Recipes European Eastern European Czech
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
- In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
- Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
- In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 7.3 g, Cholesterol 7.7 mg, Fat 6.6 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 231.8 mg, Sugar 3.7 g
Tips:
- Use a variety of cabbage. This will give your soup a more complex flavor. Try using a combination of green cabbage, red cabbage, and savoy cabbage.
- Don't overcook the cabbage. You want it to be tender, but not mushy. Cook it for about 15 minutes, or until it is just tender.
- Add other vegetables to your soup. This is a great way to add more flavor and nutrition. Try adding carrots, celery, onions, potatoes, or mushrooms.
- Use a good quality sausage. The sausage is one of the main ingredients in this soup, so it's important to use a good quality one. Look for a sausage that is made with fresh, high-quality meat.
- Season your soup to taste. This soup should be flavorful, but not too salty. Start with a small amount of salt and pepper, and then add more to taste.
Conclusion:
Cabbage soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. Try adding different vegetables, meats, or spices to create your own unique version of this classic soup.
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