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Nancy's Kitchen - Tried and Tested Recipes
Polish Kapusta Soup

Polish Kapusta Soup

1 large head cabbage (approximately 10 cups shredded)
2 onions, chopped fine
1/2 tsp. white pepper
6 cups water
1-1/2 lbs. beef chuck, cut into serving size pieces (I use beef stew
meat from market) 2 can (15 oz. each) tomato sauce
8 small red potatoes, peeled & diced
Salt, to taste (optional)
2 tbsp. sugar
2 cloves garlic, minced, or 1/4 tsp. garlic powder

Put shredded cabbage, onions, pepper and water in large kettle; cover and bring to full boil. Add meat and tomato sauce and cover, simmering for 1 hour. Add potatoes and simmer for 1 hour more, or until meat is tender. Add garlic and sugar. NOTE: I cut the recipe in half for us, using 1 lb. stew meat and was plenty. It didn't call for any salt, but we found it needed some.
Delicious and so satisfying!
Judy (in Alaska) 

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