• 585a301488a2098d9bfbe81879b9cb98

Kapusniak Cabbage And Sauerkraut Soup

This recipe is made with fresh cabbage and sauerkraut, along with vegetables in a beefy-tomato broth. Make this soup one day in advance so the flavors can come together.

Prep
Cook
Serves 6people
Ingredients
4
slices of applewood smoked bacon, diced
1
large yellow onion, medium diced
2
stalks of celery, medium diced
4
carrots, peeled and cut into 1/4-inch rounds
2
large potatoes, peeled and medium diced
2
garlic cloves, minced
1
small head of green cabbage, cleaned and shredded
1
meaty ham bone or ham hock
1
lb smoked kiellbasa, sliced in 1in pieces
1
lb sauerkraut, drained, juices reserved
1
can of whole peeled tomatoes
4
qt beef stock
1
heaping tsp. sweet Hungarian paprika
1
bay leaf
2
tbsp sugar
1
dollop of sour cream for garnish
1/4
bunch fresh parsley, cleaned, dried and chopped
Directions
1.
In a large dutch oven or stock pot, heat oil ver medium heat, adding bacon. Cook bacon until most of the fat has rendered out. Add onions, celery, carrots, potatoes and garlic to the pot and cook until onion is translucent. Add fresh cabbage and cook until tender. Add ham bone or hock, kielbasa, sauerkraut, tomatoes quickly crushed in your hand , beef stock, paprika, bay leaf and sugar. Stir ingredients together and bring to a boil. Reduce heat to mediium low and cook about 2 hours or until meat falls from the bones.
2.
Remove ham bone or hock from the soup, let cool slightly and remove all bones and cartilage from meat. Chop meat into bite-size pieces, if necessary, and return to the pot. If you prefer a slightly more sour soup, add some of the reserved sauerkraut juice.
3.
Cool the soup in an ice-water bath and then refrigerate. The next day, skim off the congealed fat and reheat. Adjust seasonings, if necessary. Serve in warmed bowls with a dollop of sour cream and sprinkle chopped parsley, if desired.

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