Sauerkraut Soup Recipe Kapustnyak Food

UKRAINIAN SAUERKRAUT SOUP (KAPUSNYAK)

Steps:

• Gather the ingredients.
• In a large Dutch oven or soup pot, place spareribs, water, chopped onion, garlic (if using), bay leaf , and peppercorns. Bring to a boil, skimming off the foam that rises to the surface.
• Reduce heat and simmer until the meat is ready to fall off the bones. You may need to add more water.
• Remove meat and, when cool enough to handle, chop into bite-size pieces. Reserve.
• To the Dutch oven with boiling liquid, add carrots, potatoes, mushrooms (along with strained soaking liquid if using dried mushrooms), and sauerkraut.
• Bring to a boil, reduce heat, and simmer until sauerkraut is tender, about 30 minutes. Add more water, if necessary.
• Adjust the seasonings. Fork blend 2 tablespoons flour with 2 tablespoons sour cream. Temper this mixture with a few ladles of hot soup . Return the tempered sour cream to soup and whisk until well incorporated and the soup has thickened slightly.
• Return the meat to the soup, heat through and serve with fresh parsley or dill sprigs and rye bread on the side.

POLISH SAUERKRAUT SOUP (KAPUSNIAK)

Steps:

• Gather the ingredients.
• Place ham hocks or ham bone and water in a Dutch oven or other large pot. Bring to a boil, skimming off foam. Add onion, bay leaf, peppercorns , and parsley. Return to a boil, reduce heat to a simmer and cook about 45 minutes, or until meat falls off the bones.
• Remove meat from broth, dice and return to the pot with barley, sauerkraut, and caraway seeds, if using. Return to a boil, reduce heat and simmer , uncovered, for an additional 45 minutes.
• If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice.
• Add salt and pepper to taste. Remove ​the ​ bay leaf .
• Serve in heated bowls with hearty rye bread .

SAUERKRAUT SOUP WITH SAUSAGE

Steps:

• Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.

SAUERKRAUT SOUP RECIPE (KAPUSTNYAK)

Steps:

• Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
• Add finely chopped celery and onion. Saute until softened and golden (5 min).
• Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
• Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.

SAUERKRAUT SOUP

Steps:

• In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.

SAUERKRAUT SOUP

Steps:

• Rinse the sauerkraut in cold water and leave to drain.
• Place sauerkraut, onion, garlic and cold water in a large saucepan with seasoning.
• Bring to the boil, then simmer for 15 minutes.
• Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run.
• Stir in the paprika and mix into the sauerkraut mixture.
• Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice.
• Stir in the cream, check the seasoning and reheat until just on the point of boiling.
• Serve with rye bread.

SAUERKRAUT SOUP (KAPUSNIAK)

Steps:

• Heat butter in a small frying pan and fry the spare ribs briskly to seal in their juices.
• Gently boil the ribs and all the other ingredients in the water for about 10 minutes, stirring occasionally until the sauerkraut softens.
• Remove the spare ribs and bay leaf, season to taste and serve.