Kapuśniak ze świeżej kapusty

Ingredients · 6 servings

• 700 gWhite cabbage, finely shredded
• 800 gPork rib, cut into sections
• 150 gSmoked bacon, sliced
• 500 gPotato, diced
• 200 gCarrot, sliced
• 150 gOnion, halved
• 400 gCanned tomato, crushed
• 2Bay leaf
• 5Allspice berry
• 15 gDill, chopped
• 2 ½ LWater
• 2 tspSalt
• ½ tspBlack pepper, ground

Equipment

stovetop, large pot, knife, cutting board, mixing bowl, tongs, slotted spoon, ladle, spoon, fork, serving bowl

Instructions

1. 1
   Mise en place

   Gather and measure all ingredients; set out a large pot, knife, board, bowl, tongs, slotted spoon, ladle, and spoon. · 10 min

   What to look for: All ingredients are measured, vegetables are ready to cut, and tools are within reach.

2. 2
   Start broth

   Place pork rib in water with onion, carrot, bay leaf, and allspice berry; bring to a gentle simmer, skimming foam. · 10 min

   What to look for: Small bubbles rise slowly and the surface looks clearer after skimming.

3. 3
   Simmer ribs

   Simmer the broth gently until the pork rib is tender and the carrot is soft, about 60 minutes; keep the surface barely bubbling. · 1 h

   When it is done: Pork rib meat is fork-tender and reaches at least 63°C / 145°F internally.

4. 4
   Prepare vegetables

   Shred the white cabbage finely and dice the potato while the broth simmers; keep the cuts even for steady cooking. · 15 min

   What to look for: Cabbage is thinly shredded and potato is cut into even bite-size cubes.

5. 5
   Add cabbage

   Lift out the pork rib, onion, bay leaf, and allspice berry; add shredded cabbage and diced potato to the broth. · 5 min

   What to look for: The pot is full of pale cabbage strands and potato cubes in clear broth.

6. 6
   Cook vegetables

   Boil gently until the cabbage wilts and the potato cubes are nearly tender, stirring once or twice. · 20 min

   What to look for: Cabbage has softened, potato edges look rounded, and the broth smells sweet.

7. 7
   Add tomato bacon

   Stir in canned tomato and sliced smoked bacon; simmer 15 minutes until the cabbage and potato are soft. · 15 min

   What to look for: The broth turns lightly red-orange and the bacon slices curl slightly.

8. 8
   Shred meat

   Pull the pork rib meat from the bones, shred it with 2 forks, and stir the meat back into the soup. · 8 min

   When it is done: Pork rib meat should already be fully cooked and tender from the broth simmer.

9. 9
   Season soup

   Season with salt and black pepper, then add chopped dill; simmer 2 minutes so the fresh cabbage soup tastes rounded. · 2 min

   What to look for: Green dill flecks float through the red-gold broth and the aroma is fresh.

10. 10
    Serve hot

    Ladle the kapuśniak into warm bowls, making sure each serving has cabbage, potato, bacon, and shredded pork. · 3 min

    What to look for: Each bowl is hearty, steaming, and balanced with broth, vegetables, and meat.