Citations:kapusta

English citations of kapusta

• 1931, Albert Muldavin, The Red Fog Lifts, New York, N.Y., London: D. Appleton and Company, pages 264 and 308:

  So you are the gentleman from America who has come to try out our kapusta (cabbage soup) and Communism. I am sure you will go back praising our kapusta. […] How did you like kapusta with black bread?

• 1942, Erskine Caldwell, All Night Long: A Novel of Guerrilla Warfare in Russia, New York, N.Y.: The Book League of America, pages 14, 99, and 265:

  Natasha went back to the stove and stirred the kapusta. […] They steal my kapusta and bread while I am eating it. […] “Well, maybe you’re right, but what I’d like to know is who’s getting all the roast goose and kapusta?”

• 1952, Alf Evers, The Colonel’s Squad, New York, N.Y.: The Macmillan Company, pages 18, 27, 32, and 38:

  The cabbage soup, the kapusta, it will be ready soon. […] One day he even came with wagons and brought so much food to the orphanage that there was kapusta with meat in it for every child there. […] But before he went he found some cabbages for us and some buckwheat flour so we had kapusta and kasha, which is gruel made from flour. […] I was very hungry that night and before me there danced dreams of big bowls of kasha and kapusta and great pumpkin pies like wagon wheels and new dresses with lace around the neck.

• 1970 February 11, Lois Seiler, “Like Mother Used To Make: Slovak Dishes Her Specialty”, in The Bensenville Register, 20th year, number 80, Bensenville, Ill., section 2, page 1, column 4:

  On cold winter days her family enjoys Kapusta, a hearty sauerkraut and cabbage soup. […] “Kapusta is traditionally served in Slovak homes on Christmas Eve,” she [Lydia Hudec] commented, “as well as other times of the year.”

• 1975, Journal of the Senate of the State of Michigan, volume 2, page 1327:

  The menu for the Festival is scheduled to include golabki, kielbasa, kapusta, and pierogi.

• 1979, Paul Wrobel, Our Way: Family, Parish, and Neighborhood in a Polish-American Community, Notre Dame, Ind., London: University of Notre Dame Press, →ISBN, page 107:

  Fresh kiełbasa is made, center cut pork chops are trimmed just right, and the kapusta (sauerkraut) is prepared for cooking.

• 1981, Southwestern Pennsylvania, number 1, Museum of Southwestern Pennsylvania, California State College, page 11, column 3:

  We used the brown mushrooms, called pecharki, which we gathered in the fields during fall. We put them in the kapusta (sauerkraut) and served it with ham hocks.

• 1981, Jo Giese Brown, “Irene’s Kapusta”, in The Good Food Compendium: An Indispensable Guide to Sensible Nutrition and Eating Pleasures for Those Who Care about Fine Fare and Wholesome Living, Garden City, N.Y.: Dolphin Books, Doubleday & Company, Inc., →ISBN, page 53, columns 1–2:

  When the kapusta is almost ready, make smashka (pronounced zazmaska). […] Now the kapusta is done and it’s delicious, just like something from the old country.

• 1984 September 6, The Szpara Family, “[Discover a Restaurant] Szpara’s Collegian Court”, in Transcript-Telegram, Holyoke/Towns edition, Holyoke, Mass., page 11, column 2:

  THE POLISH PLATTER / …Pirogies, Golompkies and Kielbasa, served with Kapusta.

• 1991, The People of Southwestern Pennsylvania, California University of Pennsylvania, page 115, column 2:

  There was no meat or nothing, but if it’s not Lent you could add a little beef bouillon or bacon. And kapusta (cabbage) soup with sauerkraut and dried mushrooms and potatoes and carrots and onion and flour browned.

• 1993, George E. Bell, edited by Jean Plano Bell, The Pancios from Galicia (The Pancio Family History), Centennial Reprint, Ontario, N.Y.: Wayne & Ridge Publishing, published 2017, →ISBN, pages 140, 171, 263, and 306:

  Her favorite foods are kapusta and pierogi. […] He is teaching his nephews Greg Bell and Steve Tyner all the little tricks of making good kapusta that he has learned from his mother. […] Mushroom soup, kapusta, oven-roasted potatoes and pierogi completed the meal. […] Particles left in the dish season the next course, the kapusta, cooked tender over many hours, with crushed potatoes and peas for flavor and black pepper for seasoning. […] A few moments before serving, onions are added, and the crisp, crusty potatoes arrive just in time to balance off the sharper salty taste of kapusta.

• 1994 February 9, Beverly Bundy, “Riscky’s is back in the Saddle and almost as good”, in Fort Worth Star-Telegram, 88th year, number 290, Forth Worth, Tex., section D, page 1:

  Another interesting offering is kapusta ($1.50 cup, $2.50 bowl), a sauerkraut soup native to Poland.

• 1995 September 10, Roman Woronowycz, quoting Andriy Sonevytsky, “New Soyuzivka chef has sweet plans for future dining experience”, in The Ukrainian Weekly, volume LXIII, number 37, Jersey City, N.J.: Ukrainian National Association Inc., →ISSN, page 9:

  We hope to have a hero station, a pizza station, an Italian station and of course one for pyrohy, kapusta and holubtsi.

• 1998, Serge Liberman, “The Promise”, in Westerly, Perth, W.A.: University of Western Australia, pages 122–123:

  She has just returned from the kitchen where her kapusta has boiled over. […] The kapusta sets my teeth on edge.

• 1999, Anthony Bukoski, Polonaise: Stories, Dallas, Tex.: Southern Methodist University Press, →ISBN, pages 88 and 96:

  By early January, Wladek Czypanski could make it back from Communion without crying, could shuffle through the lunch line now without sobbing over the kapusta or the dinner rolls. […] “Ewa says I’m tight with the money. I hang around her too much and make her cook. My house smells like kapusta, she complains.”

• 2000, The Slovak-American Newsletter, volumes 10–13, Slovak American Cultural Society of the Midwest, pages 6 and 8:

  Add the kapusta and let simmer with caraway seeds. […] Cover and cook until the kapusta is hot.

• 2000, Jim Vozar, “Making Kapusta and Having Fun”, in Wisconsin Slovak‎^[1], Wisconsin Slovak Historical Society:

  Jesen (Fall) — What a great time for making kapusta (red or white), klobasy, hurky (jaternice, jelitky), Krvinke, klutcjanka (presswurst, head cheese). […] You could have vino flavored kapusta or kapusta favored vino. […] Then the kapusta was packed into jars super tight and topped with a little kraut juice. […] The kapusta would last up to two years.

• 2004 June, Alan M. Bickel, The Fall of Stara Ves, Haverford, Pa.: Infinity Publishing, →ISBN, pages 100, 114, 205, and 492:

  “[…] I know you prefer the hearty smell of haluskys kapusta, pierogis, goulash and kielbasa, warm scrumptious Slovak food, compared to the more western and exotic foods your poor mother always insisted upon.” […] “They, these maudlin words and actions you hear and see, lure you deceptively into the abyss of a plebian world, where you will wear babushkas and plain simple clothing like Valery Varjak, boots and colorful aprons, making haluskys kapusta and pierogis, […]” […] Bacik would make a most hearty meal of haluskys kapusta, beet salad,, kielbasa, roast pork and boiled potatoes with dill […] “Thank you for your help with the chicken paprikash and the kapusta. […]”

• 2013, Joe Remesz, “Helen and the Three Anna’s^[sic]”, in Once Upon a Time in Canada, Bloomington, Ind.: iUniverse, →ISBN, pages 241, 245, and 246:

  “And I’ll make the pyrohi, kapusta and holubtsi,” Anna Boychuck said. […] “It is my turn to make the kapusta, holubtsi and kolbasa,” Anna Boychuck replied, […] As soon as they returned to the retirement centre, they prepared the kapusta and kolbasa. / […] The kapusta was in a wooden barrel and included dill pickles, dilled green tomatoes and cabbage leaves. The kapusta was two-thirds full of shredded cabbage, crisp and white, the sausage rolls and spiced with garlic and a smoked flavor. / After having a taste Helen said, “Ah, kapusta and kolbasa, just like we enjoyed when my husband and I lived in Kiev before immigrating to Canada.” / “Kapusta and kolbasa are misunderstood by non-Ukrainians,” Anna Ogrodniuk said. […] / “Why is that?” Anna Boychuck asked. / “Because most people use canned sauerkraut that is salty, limp and tasteless. […]” / As soon as the kapusta and kolbasa were done, the combination was placed into a refrigerator only to be warmed up on Easter Sunday.

• 2013, Jim Plosia, Shawn Plosia, The Shunting Yard: The Umschlagplatz‎^[2][3], Bloomington, Ind.: AuthorHouse, →ISBN:

  It turned out to be all watered down, probably kapusta, when first cooked, it now tasted like dishwater. For some reason I felt ashamed taking free food, like a beggar! I thought. / I found a seat on a bombed out stoop and sat down to eat, regardless of how badly it tasted. Before taking even one sip, however, I felt a rifle butt poking my arm. My cup of soup went flying. […] “We ate kapusta in Bialystok, with mammy and pappy!”

• 2016, Kenna White, Virgin Territory‎^[4][5][6], Tallahassee, Fla.: Bella Books, →ISBN:

  And there would be the typical mother/daughter bickering over how much salt to add to the kapusta, a traditional cooked cabbage dish. […] “He wants to know if you made kapusta,” […] / “Yes. I made kapusta.” […] / “With onions?” […] / “Yes, there’s onion in it. Whoever heard of making kapusta without onions?” / “He says onions give him gas.” / “If he doesn't like my kapusta, don’t eat it.” […] / […] there were other choices without onions. He would probably eat kapusta anyway. […] all the food was on the table. Kielbasa, parsley potatoes, kapusta, cabbage and spinach pierogi, pork roast as well as several vegetables and salad dishes.

• 2019, Bob Dombrowski, Paczki Day: Stories About Growing Up Polish in Detroit‎^[7][8][9], New York, N.Y.: Page Publishing, Inc., →ISBN:

  My mom’s second sister, Cassie, always made Aunt Cassie’s kapusta, the greatest of all kapusta! […] Nancy, my sister, is recognized for her excellent kapusta. Lately, her daughter, Tracy, is also doing the kapusta. […] We hardly saw any kielbasa, kapusta, or golompkies, which are Polish staples back home.