Remaking Mom's Hot Dog and Cabbage Soup: A Tale of Two Kapusniaks

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Remaking Mom's Hot Dog and Cabbage Soup: A Tale of Two Kapusniaks
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These two soups couldn't be more different, but one thing they have in common: They're both begging to be served with some nice crusty bread.

Get the RecipesMy mom has never been the greatest cook in the world, but I really liked a few of the dishes she made when I was a kid. I had no idea where her recipe for hot dog and cabbage soup came from—I figured it was a 1970s Betty Crocker cookbook's idea of what Polish food might be—but I did like it. I quizzed her about it, and she said that she had vague memories from childhood of her mother making a sauerkraut and sausage soup.

I poked around various recipes online and watched a whole slew of Polish grandmothers on YouTube making the dish. No surprise that, just like with almost any"traditional" dish in the world, the variations on it are many. Some use fresh pork in addition to bacon and have you cook the soup until the pork falls apart. Some call for finely grating carrots and onions on a box grater so they nearly disintegrate into the soup.

For mine, I start with slab bacon and Polish sausage, which I brown in a little oil. Next, I add sliced onions and carrots cut into small dice, allowing them to soften somewhat in the rendered pork fat from the sausage and bacon. With straight-up sauerkraut, I found the dish a bitbracing and intense, so instead I cut mine with a mixture of fresh cabbage and sauerkraut.

The dish takes about half an hour to make . It may not be quite as simple as the traditional Nakanishi-family hot dog and cabbage recipe, nor as authentic as some other kapusniak recipes floating around, but it's easy and delicious, and destined to become a classic in at least one household I can think of.The idea for making the second version of the soup creamy came to me, indirectly, from my wife, who has a serious thing for creamy soups.

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