Kapusniak (Sauerkraut Soup) is a traditional Polish recipe for a classic soup of sauerkraut and dried mushrooms in a spare rib based stock. The full recipe is presented here and I hope you enjoy this classic Polish version of: Sauerkraut Soup (Kapusniak).
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Traditionally this is served as a winter soup, with sauerkraut substituted for fresh cabbage, which would be available at other times in the year.
Ingredients:
25g butter
1 bay leaf
4 spare ribs
200g sauerkraut, drained
2 dried wild mushrooms, washed and soaked in water over night
1 onion, sliced
1.5l water
salt and freshly-ground black pepper
Method:
Heat the butter in a small pan and use to fry the spare ribs until well browned. Transfer to a large pan then add all the remaining ingredients and bring to a boil. Boil briskly for 10 minutes, stirring occasionally.
Remove the spare ribs and bay leaf at this point. Season to taste then ladle into warmed soup bowls and serve.
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