Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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."
-Irish Proverb

The refrigerator light goes on...

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.



Servings: 8 | Serving size: about 2 1/2 cups

Cooking Time: 120 Minutes

This recipe can easily be multiplied, and like most soups is better the second day.

Kapusta recipe from Dr. Gourmet


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 for 40 minutes. Stir occasionally.

Drain and set aside.

Place the olive oil in a large stock pot over medium high heat.

Slice the kielbasa lengthwise and then again into quarters and the slice crosswise about 1/4 inch thick.

Add the kielbasa to the pan and cook for about 5 minutes. Stir frequently.

Add the onions and celery and cook for about five minutes. Stir frequently.

Add the sauerkraut, vegetable stock, bay leaves, cabbage, pepper and 4 cups of water.

Reduce the heat and simmer for 45 minutes. Stir occasionally.

Add the cooked split peas.

Stir gently and cook for another 15 minutes.


Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 8

Amount Per Serving

Calories 397 Calories from Fat 153
% Daily Value
Total Fat 17g 22%
    Saturated Fat 5g 23%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 30mg 10%
Sodium 570mg 25%
Total Carbohydrates 41g 15%
    Dietary Fiber 15g 53%
    Sugars 5g
Protein 20g
Vitamin K 59mcg