Kapusnyak (Sauerkraut) Soup – Recipe
Sauerkraut soup, also known as “Kapusnyak”- in Ukrainian, or “Kapusniak” – in Polish, is a very refreshing, zestful, and nutritious soup.
I like making Kapusnyak for Easter late afternoon meal, since in Ukrainian Easter tradition, very special foods are served for brunch, so Kapusnyak is a wonderful addition to this menu for an early afternoon meal.
It also gives me a chance to use the leftover shank bone from the baked ham, and some of the pan juices, which add wonderful flavor to the Kapusnyak.
- 1 ham shank bone, with some meat on it
- 8 cups of water
- 1 whole onion
- 2 bay leaves
- 2 carrots, cubed
- 2 stalk celery, cut to large pieces
- 2 cups sauerkraut (drained, and rinsed out)
- 1/4 cup chopped onion
- 1 Tbs. Canola oil
- 2 Tbs. flour
- Sour cream (optional)
- Salt and pepper to taste
- 1 Tbs dill weed, chopped
- 2 dry Porcine mushrooms (optional)
- Fill a 6 quarts (or larger) soup pot with cold water.
- Add the shank bone, and bay leaves, and some of the pan juices (these may be quite salty), and bring to boil.
- Cook for 30 minutes.
- Add whole onion, chopped carrots, celery, and 2 dry Porcine mushrooms.
- Cook for 20 minutes.
- Remove the celery stalks, whole onion, and the bay leaves.
- Drain the sauerkraut, place on a colander, and rinse under a running, cold water, for about 2 minutes, continuously mixing it, to remove most of the sour juices.
- Squeeze out, to drain the water, add to the soup pot.
- Bring to boil, and cook for additional 30 minutes, or until kraut is tender.
- Remove the whole mushrooms, chopped them up, and add back to soup.
- Remove the shank bone, cut away the remaining meat, and add the meat back to soup.
- Heat Canola oil in a sauce pan, add the chopped onions, and saute until golden.
- Mix in 2 Tbs of flour to the onions, and brown lightly.
- Gradually add some soup stock to this mixture, and mix well to creamy consistency (not lumpy), while cooking it for a couple of minutes, so it thickens.
- Add to soup, and bring to boil.
- Season the soup with salt and pepper, to taste.
- Add chopped dill.
- Serve with a dollop of sour cream, and fresh rye bread.