Kapusniak (Polish Sauerkraut Soup)

Doesn’t get much simpler and more quintessentially Polish than sour cabbage (sauerkraut) soup. It may sound odd,  but it’s a delicious comforting meal, perfect for those fall and winter night dinners. If you want to cut down on the sour-ness, you can rinse the sauerkraut under cold running water in a colander before adding. This is best served with a hearty slice of sourdough. 

INGREDIENTS makes 6 – 8 servings

0.5 – 0.75 lbs bone in pork

12 cups water, divided

3 Tbs barley or faro

2 juniper berries

4 – 6 grains of paradise (optional)

1 bay leaf

2 – 4 pepper corns

1 jar (1 lb) sauerkraut

1 onion

1/2 lb bacon

1 Tbs butter or lard or smalec

1 carrot, peeled

1 parsley root, peeled

1 Tbs flour

salt and pepper to taste

Chopped fresh parsley (garnish)

INSTRUCTIONS

• 0.5 – 0.75 lbs bone in pork
• 8 cups water
• 3 Tbs barley or faro
• 2 juniper berries
• 4 – 6 grains of paradise (optional)
• 1 bay leaf
• 2 – 4 pepper corns
• salt or Vegeta to taste

1. Place the pork in a large pot, fill with about 8 cups water, and add the juniper berries, grains of paradise, bay leaf, pepper corns and 2 – 3 tsp salt (to taste). Boil the pork for 20 min. Add in the barley or faro. Boil for another 30 – 40 min until the pork and grains are tender.

• 1 jar (1 lb) sauerkraut
• 4 cups water

2. Meanwhile, boil the sauerkraut, in its juices and about 4 cups water for about 10 min. Set aside.

• 1 onion
• 1/2 lb bacon
• 1 Tbs butter or lard or smalec

3. Finely dice the onion and bacon. Dissolve roughly 1 Tbs lard, butter, or smalec (or oil in a pinch) into a large frying pan. Add the onion and cook on medium until translucent. Add the bacon and cook stirring often, until cooked and slightly crispy but not  burned.

• 1 carrot, peeled
• 1 parsley root, peeled
• Boiled pork meat and broth

4. Grate the carrot and parsley root, and set aside. Once done cooking, remove the pork from the broth, separate from bone and cut into bite-sized pieces. Place the pork back in the broth, and add the grated carrot and parsley root. Boil for 10 min until the vegetables are cooked through. 

• Boiled sauerkraut and the water it boiled in
• Prepared bacon and onion 
• Prepared soup base

5. Add the sauerkraut and the water it boiled in to the soup. Add the bacon and onion mixture to the soup. Stir everything together and cook until heated through. Salt and pepper to taste. 

• Chopped fresh parsley (garnish)

6. Serve the soup hot, garnished with chopped fresh parsley, and a thick slice of bread on the side.