That Looks So Good,Until This Channel I never thought I'd eat homemade polish food since my grandmother's Passing so I Thank you For Bringing back some Great Memories..They dont seem to have many polish Restaurants...So thank you for these Recipes to come too..Will be trying this.🌹🙏🙏
I just made this and it's really good. It will probably be even better tomorrow, after the flavors permeate the soup. As I tend to do with most of the soup I make, instead of using 8 cups of water or 8 cups of broth, I used 4 cups of water, 2 cups of vegetable broth, 1 cup of chicken broth and 1 cup of beef broth. This adds to the flavor of the soup without overpowering it or making it too salty. And speaking of salt, I used half a teaspoon. I didn't want to use too much because the pork in the kielbasa and the stock would already have some salt. Half a teaspoon was the perfect amount. This soup is delicious.
One of my favorites!! Like you said, a recipe is just a guideline, make whatever adjustments you want. I typically use chicken broth and potatoes. I also add a little caraway for a little extra something, something! Soup is good soul food!! Take care!! Be well!!
What a great first of the year soup! Happy New Year. In Illinois we had our first snow fall and we are in negative degrees. This soup will be a great warm me up. Love the idea of adding sauerkraut. My Polish Christmas Wild Mushroom Soup was delicious. The water you soak the mushrooms in is divine. A description cannot explain the aroma. I bet this soup will be right up there in rank. JANUARY IS FOR SAVORING. Big Joy and Peace
You inspired my husband to make this soup today, he used leftover ham and included red beans from the original plan, but same concept. Was perfect for today!
Great timing! I ended up with 3 turkeys which I sectioned and de-boned. I only needed a rolled breast and a trussed thigh for Christmas, and I froze a few select parts and ground the rest of the meat (bones I made into wonderful bone broth - 7 quarts and 7 pints in all). Luckily, you have several sausage recipes on your website, so I tried 3 of them (not that fond of the paprika version). I added the smoked bacon to 2 of my batches and also used smoked turkey thigh although I thought that was a little too lean. I roasted some of each in one pound foil loaf pans and pressure canned the rest. Needless to say, I have a LOT of polish sausage on hand, so love this recipe. I have a little bit of sauerkraut left and will definitely use that. I think you did an earlier soup recipe with the sauerkraut. I also have some fermented cauliflower, so may try that in place of the sauerkraut. The juice from the ferment alone will add something special to the broth I think. So, any more recipes for polish sausage? Stews? Fillings? Anything?
Smacznego that looks great, I'll have a go at making it. Greetings to Poland. Nice Polish cooking, it takes me back to my mamy cooking. Happy New Year, sto lat
I just made soup and for some reason my cabbage soup is always different. I made this before watching your video. Lol almost the same except no parsley root, and add 2 potatoes cut small squares. Grew up outside Pittsburgh, PA. Czech/Croatian but know and cook alot of Polish...dishes I guess alot of crossover going on. Great video
I made it on Weds - delicious! I'm having surgery in about a month, this is one I'll definitely make before I go into hospital to have on hand for my convalescence.
Happy New Year to you both. It's been a while. We had a lot going on. Enjoyed video. Soup looks delicious. It's definitely something my husband can eat minus the carrots with his new diet. Wishing you good health, happiness, peace and prosperity for the new year. God bless. From the Poconos.🥰🥰🥰
I just made this soup this evening and it was wonderful! Like most Americans, I think of all spice as a sweet spice. Using it in a savory dish was completely foreign to me, but it's delicious in this soup. Thank you so much for sharing this recipe with us!
When I start to feel sick, I make an easy version of this. I cut up around 2 or 3 pounds of ham and put it in the pot that is already being heated. I cut up 1 medium cabbage into around 2 inch squared and put it on top of the ham. I then add water until I can just see the water through the cabbage. Put the lid on. It is ready when the cabbage just starts to become soft, not mushy. Try to eat a minimum of 2 bowls when it is finished. I normally start to feel a little better in less than 30 minutes. I will eat more the next day. That next day I am almost feeling good. You don't need spices as the meat and cabbage add their own great flavors. You don't need oil as you are not browning the meat. This is for when i am sick. I normally can not stand around and prepare a lot of extra. I put it in and go to bed until i check to see if it is finished.
At my work, there are a handful of us who have been taking turns bringing lunch and we talked about doing ethnic food. So far we have had italian (zuppa toscana) and albondigas (mexican), So on my turn I am going to bring this!
Yumm!!!! For sure will be adding garlic & a little potato, add a piece of bread & dinner is served! Can't find parsely root, though, not in California anyway
I love how you presented this, and even gave us a little Polish language lesson. But one small suggestion - perhaps you could include imperial measurements - I think that is what they are called - Americans do not do metric measurements. In general when people talk about grams, kilos, liters...we are totally lost. Thanks for posting this video.
Just made this. Just waiting to rhrow in the cabbage and eat. Kitchen smells so good. Only thing is I could not find the parsley root so hope Im not missing any flavor. Looking forward to eating 🥰
Parsley Root is very difficult to source here in the US unless you grow it yourself. It's beginning to get some traction here and there, so maybe in the near future we might be able to see it more often, kinda like Leek was 20 years ago. I personally grow it.
@@pigeonsquirrel4040 it's not Parsnip.....its Celery Root, a completely different root vegetable. Celery root seed can be purchased from some seed companies, the roots are smaller than Parsnip, and the tops are like flat Parsley, but not as good as the common Parsley grown for tops, but edible. Parsnip tops are hairy and not comfortable to the skin, and the root are very long, Parsley roots are shorter.
I called around at the Grocery stores, finally Jewel Food Stores said they can order it, but because of Covid it can be difficult to pin point a date. I think the main issue is most Produce Workers don't know what Vegetables are. Call around and ask, you might get lucky. Try speciality Polish stores. I expect since it is a root it might stay for while. Good luck
Sorry, just to be clear....there is a Parsley Root Plant, Parsley Herb plant (only tops are used), Parsnip Root (tops are typically not eaten), Celery plant (stalk...only tops are eaten), and Celery Root plant (Celeriac...round Root ball is eaten). Each of those are separate plants and need to be seeded and grown separately. The roots of the Parsley herb plant don't grow very large, they remain quite skinny more like a regular plant root. The Parsley Root plant develops into a larger root, about half the size of a Parsnip Root in comparison. I think in my previous comment to you I mentioned "Celery" when I meant Parsley root....my German/English language got in the way. Hope the above helps and clarifies.
Love your channel! Enjoy the camaraderie between you and your husband. Zest for life. Would like to meet your daughter. Maybe a family cooking together video
Omg a Russian lady taught me this ! She would use a ton of ketchup , hot water , and mix it with a chicken boullion cube then add fresh dill - it was DELICIOUS
I'm just now playing catch-up on my videos and this sounds delicious! I don't have all the same ingredients as you show, but as a "guideline, I'll use what veggies I have. As always, I love watching you create a meal out of the simplest ingredients. My maternal grandparents immigrated from "Austro-Hungary" prior to WWI, and my grandmother made some dishes I've never seen anywhere. There was one dish made of beef and kidney in a sweet/sour sauce, called something like Sauer Spiecial. I wouldn't eat the kidney but loved the beef. Is this something you may be familiar with?
Beef and kidney stew is definitely not an unlikely combination in Polish cooking. The sweet and sour part may be a Hungarian influence. I believe they do some sour cream based dishes.
Wow just realized that it's the closest thing u can get to probably my favorite soup growing up haha! I grew up in Shanghai so my favorite soup is the soup in our 'western food holy Trinity', which is more commonly known as the 'Chinese borscht' since it's inspired by the famous Ukrainian borscht. However it's more close to this actually since not so long ago stuff like beets and sour cream is completely out of reach. However we can always get our hands on some tomatoes, at least ketchup, and somehow we were able to get kielbasa too. Hence this could be exactly an acceptable version of the soup. (After decades it has become very versatile and every family has a slightly different recepie). The only thing is we prefer it to be sweeter by adding sugar, and we prefer to cook the cabbage even softer hence we'll add it earlier. And BTW, when Mike says 'ketchup'. I'm literally like. R u secretly Asian, Mike? 😂
Hmm- last time I made this I couldn't get the cabbage to soften down even repeatedly reheating . This time adding keilbasa and suarerkraut, more Polish ? I may be WASP but I do appreciate good strengthing food! Wish Me luck, okay?
This is in my future. My only deviation from this procedure will be, rendering the sausage in the pot, remove the sausage when browned, follow through with the rest of the veggie components, then add sausage back to the pot later. I want to avoid the flavors from the sausage to be cooked out, without losing the flavor transfer to the veggies. Perhaps i'll only remove half the sausage. I'll see. Cheers!
When I make soup or stew, I usually let it cook for hours. But your idea of just cooking a short time, to keep the crunchiness of the vegetables, sounds like a good idea, I'll test that! Maybe a little vinegar in the soup, for added freshness? And maybe a little smetana/sour cream on top, when served? The recipe seems a bit like the pirate code, of Pirates of the Caribbean - "well, they are actually more like guidelines..." ua-cam.com/video/k9ojK9Q_ARE/v-deo.html
With all respect, your sharing if a famous Polish dish is appreciated. But in my opinion all those tattoos on your arms really take away from your presentation.
I like the way you use the Grolsch bottle for your oil! 💪🏼😄
I ❤you. And this was a REAL keeper! Fresh, healthy, easy, inexpensive, and SUPER delicious.
That Looks So Good,Until This Channel I never thought I'd eat homemade polish food since my grandmother's Passing so I Thank you For Bringing back some Great Memories..They dont seem to have many polish Restaurants...So thank you for these Recipes to come too..Will be trying this.🌹🙏🙏
Cabbage soup always tastes so good no matter what time of year it is, but winter…oh yummm and warming 💗
I just made this and it's really good. It will probably be even better tomorrow, after the flavors permeate the soup. As I tend to do with most of the soup I make, instead of using 8 cups of water or 8 cups of broth, I used 4 cups of water, 2 cups of vegetable broth, 1 cup of chicken broth and 1 cup of beef broth. This adds to the flavor of the soup without overpowering it or making it too salty. And speaking of salt, I used half a teaspoon. I didn't want to use too much because the pork in the kielbasa and the stock would already have some salt. Half a teaspoon was the perfect amount. This soup is delicious.
One of my favorites!! Like you said, a recipe is just a guideline, make whatever adjustments you want.
I typically use chicken broth and potatoes. I also add a little caraway for a little extra something, something! Soup is good soul food!!
Take care!! Be well!!
And I would add navy beans or handful of kasha but potatoes are always good. Greg has always good comments.
I'm making this today and adding potatoes 👍
That sounds really good!
What a great first of the year soup! Happy New Year. In Illinois we had our first snow fall and we are in negative degrees. This soup will be a great warm me up. Love the idea of adding sauerkraut. My Polish Christmas Wild Mushroom Soup was delicious. The water you soak the mushrooms in is divine. A description cannot explain the aroma. I bet this soup will be right up there in rank. JANUARY IS FOR SAVORING. Big Joy and Peace
Happy New Year, so happy you’re posting again!
You inspired my husband to make this soup today, he used leftover ham and included red beans from the original plan, but same concept. Was perfect for today!
Awesome soup and awesome artwork.
Thank you so much 😀
Ahhh …leave some kluski sized pieces of cabbage
Love stewed ( souped) cabbage
Ymmm on this recipe
Happy New Year. Im so happy to see you back. The soup looks fantastic
First comment. Love you guys. Love your videos and recipes. Thanks for all you do and best wishes in the new year.
Hi. Its also known as "parsnip ". Can find it at most all grocery stores or fruit n vegetable markets.
Thank you for this hearty soup! Just what we need now on a cold New England day.
Great timing! I ended up with 3 turkeys which I sectioned and de-boned. I only needed a rolled breast and a trussed thigh for Christmas, and I froze a few select parts and ground the rest of the meat (bones I made into wonderful bone broth - 7 quarts and 7 pints in all). Luckily, you have several sausage recipes on your website, so I tried 3 of them (not that fond of the paprika version). I added the smoked bacon to 2 of my batches and also used smoked turkey thigh although I thought that was a little too lean. I roasted some of each in one pound foil loaf pans and pressure canned the rest. Needless to say, I have a LOT of polish sausage on hand, so love this recipe. I have a little bit of sauerkraut left and will definitely use that. I think you did an earlier soup recipe with the sauerkraut. I also have some fermented cauliflower, so may try that in place of the sauerkraut. The juice from the ferment alone will add something special to the broth I think. So, any more recipes for polish sausage? Stews? Fillings? Anything?
Smacznego that looks great, I'll have a go at making it. Greetings to Poland. Nice Polish cooking, it takes me back to my mamy cooking. Happy New Year, sto lat
Happy New Year, love your channel!! Only thing missing in this video is that I really enjoy when Mark does a taste test!
I know right?! 😂
I just made soup and for some reason my cabbage soup is always different. I made this before watching your video. Lol almost the same except no parsley root, and add 2 potatoes cut small squares. Grew up outside Pittsburgh, PA. Czech/Croatian but know and cook alot of Polish...dishes I guess alot of crossover going on. Great video
Your cooking videos are such a delight. Thank you! Cheers!
Bardzo smaczna jest ta zupa. Ja bardzo Lubie Smacznego
I made it on Weds - delicious!
I'm having surgery in about a month, this is one I'll definitely make before I go into hospital to have on hand for my convalescence.
That looks great. Nice for a cold 🥶 day.
What a lovely simple soup!
Anna ..try this hack....when slicing your onions to prevent tears..place a wet paper towel by the onion...it works...
Happy New Year to you both. It's been a while. We had a lot going on. Enjoyed video. Soup looks delicious. It's definitely something my husband can eat minus the carrots with his new diet. Wishing you good health, happiness, peace and prosperity for the new year. God bless. From the Poconos.🥰🥰🥰
Looks great, thanks 😊
Ooo Polish and Keto!
Looks delicious 😋 😊
I made this today. It was good. My husband has Polish ancestry.
I just made this soup this evening and it was wonderful! Like most Americans, I think of all spice as a sweet spice. Using it in a savory dish was completely foreign to me, but it's delicious in this soup. Thank you so much for sharing this recipe with us!
I wish you both a very HAPPY NEW YEAR! Send love from Puerto Vallarta, Mexico
I made this today. It was fantastic!! Thank you, Anna!
i make thisalot!love it
Yum! Definitely making this during this winter
Looks delicious
I'm going to make but substitute turnip for the parsnips. Finally getting cold in New England and that means soups and stews.
I second that. I'm in western Maine and temps are in the teens this week.
Love this soup! I make it the same way you do but add vinegar or sauerkraut w/ a little sugar. Yummy!!!!
When I start to feel sick, I make an easy version of this.
I cut up around 2 or 3 pounds of ham and put it in the pot that is already being heated.
I cut up 1 medium cabbage into around 2 inch squared and put it on top of the ham.
I then add water until I can just see the water through the cabbage.
Put the lid on.
It is ready when the cabbage just starts to become soft, not mushy.
Try to eat a minimum of 2 bowls when it is finished. I normally start to feel a little better in less than 30 minutes. I will eat more the next day. That next day I am almost feeling good.
You don't need spices as the meat and cabbage add their own great flavors. You don't need oil as you are not browning the meat.
This is for when i am sick. I normally can not stand around and prepare a lot of extra. I put it in and go to bed until i check to see if it is finished.
Happy New Year. Glad to see you back!
Thanks for sharing. ❤
Thanks for watching!
At my work, there are a handful of us who have been taking turns bringing lunch and we talked about doing ethnic food. So far we have had italian (zuppa toscana) and albondigas (mexican), So on my turn I am going to bring this!
i could smell it through the screen ♥️♥️♥️♥️
Yumm!!!! For sure will be adding garlic & a little potato, add a piece of bread & dinner is served! Can't find parsely root, though, not in California anyway
I'm going to try this tonight.
I love how you presented this, and even gave us a little Polish language lesson. But one small suggestion - perhaps you could include imperial measurements - I think that is what they are called - Americans do not do metric measurements. In general when people talk about grams, kilos, liters...we are totally lost. Thanks for posting this video.
You will find those in each recipe on my page polishyourkitchen.com ☺️
@@PolishYourKitchen Great. Americans in general are so 'Duh' regarding the metric system.
Looks good 😋
Just made this. Just waiting to rhrow in the cabbage and eat. Kitchen smells so good. Only thing is I could not find the parsley root so hope Im not missing any flavor. Looking forward to eating 🥰
Thank you for your very interesting video. When you did the first tasteing of the soup, I thought it needs something sour.
Parsley Root is very difficult to source here in the US unless you grow it yourself. It's beginning to get some traction here and there, so maybe in the near future we might be able to see it more often, kinda like Leek was 20 years ago. I personally grow it.
I find it at all the grocery and fruit markets. Its also known as "parsnip".
@@pigeonsquirrel4040 it's not Parsnip.....its Celery Root, a completely different root vegetable. Celery root seed can be purchased from some seed companies, the roots are smaller than Parsnip, and the tops are like flat Parsley, but not as good as the common Parsley grown for tops, but edible. Parsnip tops are hairy and not comfortable to the skin, and the root are very long, Parsley roots are shorter.
I called around at the Grocery stores, finally Jewel Food Stores said they can order it, but because of Covid it can be difficult to pin point a date. I think the main issue is most Produce Workers don't know what Vegetables are. Call around and ask, you might get lucky. Try speciality Polish stores. I expect since it is a root it might stay for while. Good luck
@@tannenbaumgirl3100 good idea
Sorry, just to be clear....there is a Parsley Root Plant, Parsley Herb plant (only tops are used), Parsnip Root (tops are typically not eaten), Celery plant (stalk...only tops are eaten), and Celery Root plant (Celeriac...round Root ball is eaten). Each of those are separate plants and need to be seeded and grown separately. The roots of the Parsley herb plant don't grow very large, they remain quite skinny more like a regular plant root. The Parsley Root plant develops into a larger root, about half the size of a Parsnip Root in comparison. I think in my previous comment to you I mentioned "Celery" when I meant Parsley root....my German/English language got in the way. Hope the above helps and clarifies.
Love your channel! Enjoy the camaraderie between you and your husband. Zest for life. Would like to meet your daughter. Maybe a family cooking together video
We have a family member who would put ketchup in homemade soup. We call him a heathen. 😊
Omg a Russian lady taught me this ! She would use a ton of ketchup , hot water , and mix it with a chicken boullion cube then add fresh dill - it was DELICIOUS
I'm just now playing catch-up on my videos and this sounds delicious! I don't have all the same ingredients as you show, but as a "guideline, I'll use what veggies I have. As always, I love watching you create a meal out of the simplest ingredients. My maternal grandparents immigrated from "Austro-Hungary" prior to WWI, and my grandmother made some dishes I've never seen anywhere. There was one dish made of beef and kidney in a sweet/sour sauce, called something like Sauer Spiecial. I wouldn't eat the kidney but loved the beef. Is this something you may be familiar with?
Beef and kidney stew is definitely not an unlikely combination in Polish cooking. The sweet and sour part may be a Hungarian influence. I believe they do some sour cream based dishes.
Enjoy watching your channel, new viewer. I cook a lot if the same dishes.
Please show more close ups. Thanks
Wow just realized that it's the closest thing u can get to probably my favorite soup growing up haha! I grew up in Shanghai so my favorite soup is the soup in our 'western food holy Trinity', which is more commonly known as the 'Chinese borscht' since it's inspired by the famous Ukrainian borscht. However it's more close to this actually since not so long ago stuff like beets and sour cream is completely out of reach. However we can always get our hands on some tomatoes, at least ketchup, and somehow we were able to get kielbasa too. Hence this could be exactly an acceptable version of the soup. (After decades it has become very versatile and every family has a slightly different recepie). The only thing is we prefer it to be sweeter by adding sugar, and we prefer to cook the cabbage even softer hence we'll add it earlier.
And BTW, when Mike says 'ketchup'. I'm literally like. R u secretly Asian, Mike? 😂
Hope you have a great New year 😊
Mark Dombrowski
How much water? "this much". :) That's my kind of cooking, eyeball measurement. I'm looking forward to making your Pierogis .
Love soup like this. Did you leave casings on? I think potatoes would be good like you said
Yes, casings stayed on.
Hmm- last time I made this I couldn't get the cabbage to soften down even repeatedly reheating . This time adding keilbasa and suarerkraut, more Polish ? I may be WASP but I do appreciate good strengthing food! Wish Me luck, okay?
Pycha. Hello z New York.
This is in my future.
My only deviation from this procedure will be, rendering the sausage in the pot, remove the sausage when browned, follow through with the rest of the veggie components, then add sausage back to the pot later. I want to avoid the flavors from the sausage to be cooked out, without losing the flavor transfer to the veggies. Perhaps i'll only remove half the sausage. I'll see. Cheers!
YOU HAVE IKE THE POLISH BER tiskies!
Can you show an actual parsely root??? Is it like celery root???
Could you replace half the cabbage with sauerkraut, if you want something a little tangier?
Yes!!
Do you make jellied pigs feet
We haven’t yet, but who knows, it could be coming up!
Need to let people in on this. So good.
I love them little vinegar and pepper woooo
I would love this too
What kind of oil????? I’m so frustrated that no one gives details of types of oil. Vegetable? Olive? Please please advise
Vegetable oil, I like grape seed oil in the US or canola in Poland.
When I make soup or stew, I usually let it cook for hours. But your idea of just cooking a short time, to keep the crunchiness of the vegetables, sounds like a good idea, I'll test that! Maybe a little vinegar in the soup, for added freshness? And maybe a little smetana/sour cream on top, when served? The recipe seems a bit like the pirate code, of Pirates of the Caribbean - "well, they are actually more like guidelines..." ua-cam.com/video/k9ojK9Q_ARE/v-deo.html
You have a pretty wife
With all respect, your sharing if a famous Polish dish is appreciated. But in my opinion all those tattoos on your arms really take away from your presentation.