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
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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.