Sauerkraut soup, also known as “Kapusnyak”- in Ukrainian, or “Kapusniak” – in Polish, is a very refreshing, zestful, and nutritious soup.
Ukrainians love their Borscht.
This quick and easy version of preparing a Ukrainian Red Beet Borscht was shared by my cousin from Ukraine.
Once my garden produces an abundance of fresh herbs and vegetables, the time is right to cook Botvinka. Soups are very popular in Eastern Europe and are the first course of a lunch or dinner meal, just like tossed salads in the U.S.
The name for this soup derives from the description of the tops (botvinka – leaves, and stalks) of very young red beet plants, which are the major ingredient in this soup. This dish is full of goodness of fresh, young, green leafy vegetables, and because they are so tender, they require very short cooking time.
I am on a soup-cooking kick, as the chilly and rainy weather is getting to me today.
This time I cooked up a large pot of quite delicious Italian Sausage and Kale soup.
If you like tangy flavored soups, you will love Sorrel Borscht (Shchav). My first experience with tasting this dish was in a Polish restaurant, while visiting my family in Poland. My husband really liked the slightly tangy taste of this soup, so I have been preparing it during the sorrel growing season. The main ingredient is sorrel, of course, a simple herb but not easily found in a grocery store, but rather in a specialty food shop, or a garden (your own or your friend’s).
You can find a ready-made Shchav Borscht, in the Kosher section at your favorite grocery store, but its taste does not measure up to the fresh, homemade version. Once you make it at home, you most likely will never want to buy it pre-made.