LITHUANIAN Recipe, Kapusta

Lithuanian Recipe, Kapusta:  Pork and Cabbage soup

This soup recipe comes from maternal grandmother, Anna and her mother Margaret Puscavage of Pennsylvania. My mother recorded this recipe for her friends at work( International Recipes-1993). My mother was raised during The Great Depression in the 1930’s in rural coal mining towns. They baked breads from scratch as well as soups.
Good recipe to keep in mind for the soon to be approaching fall weather.
A part of my heritage is Lithuanian.

Pork and Cabbage Soup

2 lbs of spare ribs cut in several pieces
1 1/2 quarts of water
salt & pepper to taste
1 large onion chopped
1 bay leaf (optional)
1 1/2 cups shredded cabbage
1/4 cup wine vinegar
1 28 ounce can tomatoes
1 medium onion minced

Put the spare ribs in a large soup pot and cover the spareribs with water.
Add to the pot the salt, pepper, chopped onion and bay leaf.
Bring to a boil, then lower the heat and let simmer for 1 and 1/2 hours until the meat is tender and falling off the bones.
Remove the meat from the bones, chop it, and set aside.
Add the shredded cabbage to the broth and boil 5 minutes. Add the vinegar, tomatoes, and minced onion and Simmer for 20 minutes or until cabbage is tender.
Then add the chopped pork back to the pot. Season to taste and let the pork heat through.

Addendum:    May 18,2009

Hello visitors  from around the world.  Welcome!!!!!

Perhaps you have a recipe similar to mine.     Please add your version of the recipe under comments, thank-you.

Please sign my guest book and post a photo.

February 26, 2011

Wishing a wonderful Welcome to all who stop by to view this recipe.  Please ask my permission before reposting this recipe or any other.!!!!!  ♥    ♥

   I like to hear about other versions of this family recipe and if you prepared  this recipe.   


10 Comments (+add yours?)

  1. Becky Cochran
    Feb 22, 2010 @ 16:45:00

    I had a sister in law who made kapusta soup using a whole chicken, did your grandmother also make it this way? I remember that soup as being so delicious. It seems she boiled the chicken, strained the broth off, boned the chicken and proceeded from there, otherwise your ingredients looked the same as what I recall. I’m just curious if you ever tried your recipe with chicken.



  2. Larry
    Jul 31, 2010 @ 18:05:18

    Instead of cabbage, use a large jar of Sauerkraut, then you don’t need to use wine vinegar.

    make a small “rue” of butter & flour – brown it, don’t burn it, then combine some of the liquid from the broth (to be used to thicken the soup later).

    Add diced potatoes and carrots about 1/2 cup each.

    Makes a really good Ukrainian style soup. ENJOY!!!



  3. chris murray
    Jan 09, 2011 @ 22:52:24

    i am making this soup with pork neck bones, my mother and grandmother used to make it this way, cant wait till its done, then in goes the potato dumplings, they used to have it with boiled potatoes, any way, i am sure any variation of this soup is awesome



    • luvsclassics
      Feb 26, 2011 @ 21:18:56

      Thank-you Chris M for sharing your variation of the Kapoosta recipe. It’s nice to hear that the recipes have been passed down to our generation and that your roots are in Pennsylvania as well.



  4. chris murray
    Jan 09, 2011 @ 22:58:30

    ps my mother and grandmother, sylvia and beatrice cekis, also lived in pa., ambridge, pa.



  5. vince balitas
    May 24, 2011 @ 16:19:27

    isn’t carraway seed used? my cousins don’t remember. pork, yes. shredded cabbage, onion, pepper salt if sauerkraut used unwashed, but what spices and/or herbs? potato yes. sour cream? my aunt was lithuanian…her soup the best. i plan to have some poet friends for city chicken, halupkies, cukes in sour cream, etc. wanted to start with soup. you helped. thanks



  6. luvsclassics
    May 25, 2011 @ 18:32:21

    Hello Mr. Balitas, thank-you for visiting and sharing your recipe.
    We also had homemade halupkies (stuffed cabbage). I was curious about “city chicken” and found an on-line recipe ; it’s interesting that is is prepared with cubed pork and or veal on skewers to resemble a chicken leg.

    2 lbs boneless pork, cut into cubes
    1/2 cup all-purpose flour
    1/2 teaspoon garlic salt
    1/4 teaspoon pepper
    1/4 cup butter or 1/4 cup margarine
    3 tablespoons vegetable oil
    1 (1 7/8 ounce) envelope onion soup mix
    1 (14 1/2 ounce) can chicken broth
    1 cup water
    6 small wooden skewers (If desired)

    Read more:

    Prep Time: 15 mins
    Total Time: 1 1/4 hr
    1 Thread chunks of pork on small wooden skewers. (I have skipped this step and it works just fine having the chunks of meat loose in the pan.).
    2 Combine flour, garlic salt and pepper on a plate.
    3 Roll kabobs or loose pork chunks in flour mixture until coated.
    4 In a large skillet, heat butter and oil over medium heat.
    5 Brown meat, turning frequently;drain.
    6 Sprinkle meat with soup mix.
    7 Add broth and water.
    8 Bring to very low boil.
    9 Reduce heat; cover and simmer for 1 hour or until tender.
    10 Remove meat and keep warm.
    11 Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes

    Read more:



  7. Trackback: The Great Depression-Tales of Wildcat, PA | Life Is Beautiful-La Vita e Bella Weblog
  8. Vic
    Dec 24, 2017 @ 23:07:24

    I’ve been making my mom/ grandma’s kapusta for a couple of years now. I add kale and cilantro, and use creaole potatoes so they break apart. Fresh garden herbs, no tomatoes (I don’t like them). This xmas eve, it reminded me so much on my mom, 100% Lithuanian ❤



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