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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Potatoes: Cook with little salt, drain and mash. | 2. Bacon& Onions: Cut bacon very fine and fry; use the fat from the bacon to cook onions till soft (Cooked bacon can be discarded or saved for use in another dish.) | 3. Sauerkraut: cook with a little water added, then drain and save the juice. | 4. Cabbage: cook in water with very little salt, when tender, drain and When tender, drain and put through a blender. | 5. Dried Peas: Cover with water about 2 inches and cook until tender; DO NOT DRAIN, mash or put through the blender. | 6. Combine potatoes, onions, and sauerkrout in a large pot and blend with a hand (stick) blender until smooth; then add cabbage, peas and sauerkraut water until tart (add vingar as needed) | 7. Helpful Hint: the cabbage and peas should remain hole since they give the soup texture; it should not be the texture of baby food. | 8. Season with salt, pepper, and garlic powder. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sauerkraut	6			242.6987	54.6711	11.624	1.7883
cabbage	1		chopped	22.25	5.162000000000001	1.1392	0.08900000000000001
bacon	1/2			58.38	0.1792	1.7668	5.5566
pea	2	lbs		381.01800000000003	68.4925	25.4012	1.8144
potato	4			-	-	-	-
onion	2			128.0	29.888	3.52	0.32
salt				-	-	-	-
pepper				-	-	-	-
garlic powder				-	-	-	-
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.