This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Soft words butter no parsnips but they won't harden the heart of the cabbage either."
A colleague gave me some cabbage from their garden the other day, and when my wife proposed that I make a variation of this soup, I was skeptical. The ingredients seem so odd, so old-worldly. This is in fact a traditional Polish soup, and as with many traditional foods, there are endless variations. I like this one with the split peas to make it very hearty.
I thought that sauerkraut had a lot of sodium and it does, sort of. There's about 160 mg of sodium in 2 tablespoons, but that would be OK as a seasoning. Sausage is not that much of a problem and if you are careful, it's easy to find kielbasa with about 150 mg of sodium per ounce. Like the sauerkraut, the sausage, sliced thinly, will also add lots of flavor and saltiness. All of this combines with the sweetness of the onions and cabbage as well as the creaminess of the split peas to make a great soup.
Dicing onions can be enough to bring tears to your eyes. To dice them quickly, cut off the top and bottom of the onion. Place the onion on the cutting board and slice it in half from the top to the bottom. The onion halves can then easily be peeled.
Place the onion cut-side down and make parallel cuts about 1/4 inch apart vertically. Do not cut all the way through the onion but leave a small amount at the top side uncut so that the onion will hold together. Then make slices through the onion parallel to the cutting board. These should be about 1/4 inch apart. Leave the same small amount of onion at the top so that it will not fall apart. Slice along the onion in the direction that you would if making onion rings and these cuts will result in diced onions.
Servings = 8 | Serving size =about 2 1/2 cups
Cooking Time = 150 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers, and like most soups is better the second day.
|12 cups||water (divided)|
|1 lb||dried split peas|
|2 tsp||olive oil|
|14 ounces||smoked sausage (kielbasa)|
|1 large||onion (diced)|
|3 medium||ribs celery (diced)|
|2 cups||no salt added vegetable stock|
|1/2 medium||head cabbage (very thinly sliced)|
|fresh ground black pepper (to taste)|
Place 8 cups water in a medium sauce pan over high heat.
Add the split peas and reduce the heat to a simmer.
Cook the peas, stirring occasionally, for one hour.
Drain and set aside.
Place the olive oil in a large stock pot over medium high heat.
Slice the sausage lengthwise. Then slice the halves lengthwise again, into quarters. Slice the quarters crosswise about 1/4 inch thick.
Add the sausage to the pan and cook for about 5 minutes, stirring frequently.
Add the onions and celery and continue cooking for about five minutes, stirring frequently.
Add the split peas, sauerkraut, vegetable stock, bay leaves, cabbage, pepper, and 4 cups of water.
Reduce the heat and simmer for 75 minutes. Stir occasionally.
Serving size = about 2 1/2 cups
Servings = 8
Amount Per Serving
|Calories 481||Calories from Fat 132|
|% Daily Value|
|Total Fat 15g||22%|
|Saturated Fat 3g||11%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 60g||18%|
|Dietary Fiber 24g||80%|
|Vitamin A 21%||Vitamin C 63%|
|Calcium 13%||Iron 29%|
|Vitamin K 88 mcg||Potassium 1300 mg|
|Magnesium 136 mg|