Recipes

Recipes · Diabetic Friendly

Kapusta (Ukrainian Cabbage Soup)

Diabetic Friendly · Soup

Kapusta (Ukrainian Cabbage Soup)
Prep 30 mins
Cook 1 hr 20 mins
Serves 10

Ingredients

  • 4 slices bacon
  • 1 medium yellow onion, halved and sliced ½-inch thick
  • 2 medium carrots, peeled and chopped
  • 1 medium head green cabbage, cored and thinly sliced (about 2½ pounds; 14 cups)
  • ½ teaspoon salt

½ teaspoon ground pepper

  • 2 tablespoons all-purpose flour
  • 8 cups low-sodium chicken stock, divided

½ cup bulgur or kasha (buckwheat groats)

  • 1 (15-oz.) can no-salt-added black-eyed peas, drained
  • 1¼ cups drained sauerkraut

Directions

  1. Place 4 slices bacon in a large Dutch oven. Cook over medium-low heat, flipping once, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel–lined plate and set aside to cool. Pour off and reserve the rendered fat, leaving 2 to 3 tablespoons in the pot.
  2. Add sliced onion, chopped carrots and sliced cabbage to the bacon fat in the pot; cook over medium-low heat, stirring occasionally, until the onion is translucent and the cabbage has softened slightly, 13 to 15 minutes. Season with ½ teaspoon each salt and pepper. Transfer the vegetables to a large bowl.
  3. Add 2 tablespoons of the reserved bacon fat to the pot (discard the rest). Sprinkle in 2 tablespoons flour; cook, stirring constantly, until golden and nutty, 2 to 3 minutes. Gradually add 1 cup chicken stock, whisking constantly until fully incorporated. Gradually add the remaining 7 cups stock, whisking until the mixture is smooth.
  4. Chop the cooled bacon into 1-inch pieces. Add the chopped bacon and the sautéed vegetables to the pot. Stir in ½ cup bulgur (or kasha). Bring to a boil over medium-high heat; reduce heat to maintain a gentle simmer. Cover and simmer until the cabbage and bulgur are tender and the broth has thickened slightly, about 30 minutes. Add the rinsed black-eyed peas; cook until just heated through, 2 to 3 minutes.
  5. Ladle the soup into bowls and top each serving with 2 tablespoons sauerkraut.

Nutrition

Calories 153, Fat 4g, Saturated Fat 1g, Cholesterol 5mg, Carbohydrates 22g, Total Sugars 5g, Added Sugars 0g, Protein 7g, Fiber 5g, Sodium 377mg, Potassium 435mg