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Sauerkraut Soup – Kapusniak Recipe
Sauerkraut Soup – Kapusniak Notes
My family originated in Poland and settled in Milwaukee, and this is a family recipe for a hearty Polish soup. Although I now live in Nashville Tennessee, I make this soup on a cold winter day when I am craving Polish "comfort food" and it makes me think of home.
- 1 pound Sauerkraut, juice reserved
- 1/2 small head Cabbage, finely shredded (about 3 cups)
- 3 Tablespoons Fat (Butter or Bacon Fat or Olive Oil)
- 1 large Onion, chopped
- 2 ribs (stalks) Celery, chopped
- 4 Carrots, peeled and diced
- 2 large Potatoes, peeled and diced
- 2 cloves Garlic, finely minced
- 2 heaping Tablespoons Tomato Paste
- 2 pounds Pork Ribs
- 1 pound Kielbasa, cut into bite-sized pieces
- 2 quarts Beef Stock
- 1 heaping teaspoon Sweet Paprika
- 1 Turkish Bay Leaf
- 2 Tablespoons Sugar
- 2 Tablespoons Flour
- 1 Tablespoon Parsley, finely chopped
- 1 Tablespoon fresh Dill, finely chopped
- Sour Cream for garnish
Serves / Yields
- Brown pork ribs and kielbasa in the fat in a large stock pot, remove from pot.
- Brown onions, celery, carrots, potatoes and garlic in the pot.
- Return meat to the pot, Add the rest of the ingredients, except for the sauerkraut juice, flour, parsley, dill, and sour cream. Bring to a boil.
- Reduce heat to medium-low, and simmer until the pork is tender, about 2 hours.
- Remove ribs from the soup, cut into small pieces discarding bones and gristle. Return the pork to the soup.
- Stir a little of the sauerkraut juice into the flour until thoroughly mixed and liquefied (about ¼ - 1/3 cup of the juice). Stir flour mixture into the soup and heat until the soup is thickened.
- Season the soup with salt and pepper to taste. To serve, top each serving with a dollop of sour cream and a sprinkling of the parsley and dill.
This makes a lot of soup, but don't worry because it is even better reheated. All you need is some fresh bread to go with it and you have a hearty meal.
This recipe was provided by Susan Goodwin from Nashville.