Polish Sauerkraut Soup (Kapusniak)
Smoked meat gives this recipe for Polish sauerkraut soup (kapusniak) a terrific flavor. Serve a piping hot bowl with rye bread for a meal in a bowl.
- Serves: 6 persons
- 2pounds ham hocks or meaty ham bone
- 2quarts water
- 1large onion (chopped)
- 1bay leaf
- 5black peppercorns
- 1sprig fresh parsley or 1/4 teaspoon dried parsley
- ½cup barley (rinsed and drained (not quick-cooking)
- 1(14-ounce) can sauerkraut (drained and reserve liquid; rinsed and chopped)
- Salt and pepper, to taste
- Optional: 1 tablespoon caraway seeds
Step 1Gather the ingredients.
Step 2Place 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.
Step 3Remove 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.
Step 4If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice.
Step 5Add salt and pepper to taste. Remove the bay leaf .
Step 6Serve in heated bowls with hearty rye bread .