Ukrainian Sauerkraut Soup (Kapusnyak)
A traditional Ukrainian sauerkraut soup, or kapusnyak, features pork spareribs as its savory base, complemented by sauerkraut and various vegetables.
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Instructions
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In a large pot, combine spareribs, water, chopped onion, garlic (optional), bay leaf, and peppercorns; bring to a boil and skim any foam.
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Reduce heat and simmer until the meat easily separates from the bones.
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Remove and cool the spareribs, then chop the meat into bite-sized pieces and set aside.
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Add carrots, potatoes, mushrooms (with strained soaking liquid if dried), and sauerkraut to the simmering liquid.
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Bring to a boil again, reduce heat, and simmer for approximately 30 minutes until the sauerkraut is tender; adjust water level if necessary.
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Season the soup to taste. In a separate bowl, blend 2 tablespoons flour with 2 tablespoons sour cream, temper with a few ladles of hot soup, then whisk this mixture back into the pot until the soup slightly thickens.
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Return the chopped meat to the soup and heat thoroughly, serving with fresh parsley or dill and rye bread.