Traditional Polish Cabbage Soup

This is your time to cook!
Follow the recipe and instructions below and please upload a photo of your completed dish to enjoy!​

Your Chef:

Sebastian Mikolajczak

Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Cabbage soup is popular in Russian, Polish, Slovak and Ukrainian cuisine. It is known as kapuśniak or kwaśnica in Polish.

Preparation Time

50 mins


30 mins

No. of Servings





  • Half small White Cabbage
  • 400g of Sauerkraut
  • 2 Onions
  • 1 Carrot
  • 3 Gloves Garlic
  • 0.5 cup of Oil
  • 1/4 cup of Red Lentils
  • 30g of Dried Wild Mushrooms
  • A Bunch of Parsley
  • 2-3 Mushroom Stock Cubes
  • Small Sourdough bread
  • Tin Tomatoes


  • 2 tsp Smoked Paprika
  • 2 tsp Sweet Paprika Powder
  • 1/2 tsp Cayenne Pepper
  • 4 Bay Leaves
  • 3 Allspice Berries
  • 1 tsp Caraway Seeds
  • Salt and Black Pepper
  • 1 tsp Sugar
  • 1.5 tbsp Marjoram
  • 1 tbsp Lovage

Equipment List

  • Chef’s knife
  • Big Pot with a Lid
  • Cooking Spoon
  • Table Spoons
  • Chopping board
  • Colander
  • 2 bowls
  • A Ladle

Recipe Notes:

The Cooking:


Peel and chop the onion.
Heat the oil in the pot and Onions to the pot.


Add Smoked Paprika Sweet paprika, Bay Leaves, Allspice Berries
Chop the carrots and add to pot.
Peel Garlic and Chop into small pieces.
Chop Cabbage, add 1/2 Tsp Cayanne Pepper.
Strain the sauerkraut, cut it, add to the pot.


Prepare the Dried Mushrooms into a bowl, with hot water. 15 mins to soak – Keep the water to add later.


Add the red lentils into the pot Chop the parsley and add, also add the Mushrooms. Add hot water Mushroom Stock Cube x 2, then add this to the pot with the tin tomatoes. Cover it and braise 15 min.


Season with Salt, Black Pepper and Majoram Sugar (Optional). Serve garnished with Parsley and a piece of Sourdough Bread.
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