Polish Sauerkraut Soup (Kapusniak)
A robust Polish sauerkraut soup, or kapusniak, gains its distinctive flavor from the inclusion of smoked meat.
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Instructions
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Place ham hocks or a ham bone and water in a large pot. Bring to a boil, then skim off any foam.
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Add onion, bay leaf, peppercorns, and parsley; return to a boil, then reduce heat and simmer for 45 minutes until the meat is tender.
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Remove and dice the meat, returning it to the pot with barley, sauerkraut, and caraway seeds; simmer uncovered for an additional 45 minutes.
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Adjust consistency by adding meat stock or water if too thick, and add reserved kraut juice for a more sour taste if desired.
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Season with salt and pepper to taste, and remove the bay leaf.
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Serve the soup hot, optionally with hearty rye bread.