Post by Deleted on Jan 5, 2020 20:52:49 GMT -5
SAUERKRAUT SOUP {KAPUŚNIAK)
PREP TIME: 10 MIN
COOK TIME: 1H 10MIN
INGREDIENTS
About 1/2 rack of pork ribs (ham bone or smoked turkey leg would work well also)
3 strips of good smoky bacon (cubed)
3 tbs of butter
1/2 large onion (chopped)
2 carrots
27 oz can of sauerkraut
64 oz (2 boxes) of chicken stock (beef or veggie stock also OK)
5 allspice
4-5 bay leaves
Salt and pepper
1/2 tsp marjoram
INSTRUCTIONS
Wash the ribs and cut into single bones. Sprinkle with salt and pepper.
In a 5 qt. pot heat butter on low and gently place ribs in the pan. Keep the heat low to prevent the ribs from burning. Cook until lightly brown, about 15 min. Add stock, allspice, bay leaves and let simmer on low until the pork is nice and tender (for about an hour).
In the mean time, sauté the bacon and onions until the fat is rendered and onions are cooked. Set aside.
If you are a first timer, I would suggest you drain and rinse the sauerkraut. It can be a bit overwhelming for someone who’s not used to the sour taste. You can also try just draining it, without rinsing or don’t do it at all, like I did. Just dump the whole can of sauerkraut into the pot, add chopped carrots and the bacon and onion mixture.
Simmer on low for another 20 minutes. Add marjoram. Serve with bread.
NOTES
Many chefs add potatoes to it, I didn’t today, but it sure makes a well rounded meal with a bit of the rib meat, kraut, carrots and broth.
PREP TIME: 10 MIN
COOK TIME: 1H 10MIN
INGREDIENTS
About 1/2 rack of pork ribs (ham bone or smoked turkey leg would work well also)
3 strips of good smoky bacon (cubed)
3 tbs of butter
1/2 large onion (chopped)
2 carrots
27 oz can of sauerkraut
64 oz (2 boxes) of chicken stock (beef or veggie stock also OK)
5 allspice
4-5 bay leaves
Salt and pepper
1/2 tsp marjoram
INSTRUCTIONS
Wash the ribs and cut into single bones. Sprinkle with salt and pepper.
In a 5 qt. pot heat butter on low and gently place ribs in the pan. Keep the heat low to prevent the ribs from burning. Cook until lightly brown, about 15 min. Add stock, allspice, bay leaves and let simmer on low until the pork is nice and tender (for about an hour).
In the mean time, sauté the bacon and onions until the fat is rendered and onions are cooked. Set aside.
If you are a first timer, I would suggest you drain and rinse the sauerkraut. It can be a bit overwhelming for someone who’s not used to the sour taste. You can also try just draining it, without rinsing or don’t do it at all, like I did. Just dump the whole can of sauerkraut into the pot, add chopped carrots and the bacon and onion mixture.
Simmer on low for another 20 minutes. Add marjoram. Serve with bread.
NOTES
Many chefs add potatoes to it, I didn’t today, but it sure makes a well rounded meal with a bit of the rib meat, kraut, carrots and broth.
