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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
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.Step 3
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.Step 4
If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice.Step 5
Add salt and pepper to taste. Remove the bay leaf .Step 6
Serve in heated bowls with hearty rye bread .