Sauerkraut soup

Name: Sauerkraut soup (Kapuśniak)
Cuisine: Polish
Ingredients: soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); 3 tbsp cooking oil; 1 onion; 2 lb (900 g) sauerkraut; 8 oz (250 g) pork, pork ribs, or duck; 8 oz (250 g) pork, pork ribs, or duck; 8 oz (250 g) pork, pork ribs, or duck; soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks); 1 tbsp flour; dried mushrooms; 4 potatoes; 1 cup (250 ml) sour cream; salt and pepper; salt and pepper; bay leaves, thyme; bay leaves, thyme

Kapuśniak

Preparation info

Difficulty
Easy

Appears in

Authentic Polish Cooking

By Marianna Dworak

Published 2016

About

Ingredients

soup vegetables (2 carrots, ½ onion, 1 celery,

Europe
Poland
Eastern Europe
Gluten-free
Soup

Method

Clean, peel, and chop the soup vegetables. Beat and cut the pork and cook along with the vegetables in 3 quarts (3 l) of water for about 30 minutes. You can also fry the meat for a few