It’s a chilly day here today! It’s a windy -6C/21F — that wind just chills you. It snowed yesterday and again overnight, so I shovelled not only yesterday but again this morning too, so it’s a perfect day for some hearty soup!!
We made our own version of kapusniak (Ukrainian sauerkraut soup) and it was so yummy!!
It reminds me of a meal my gramma made with short ribs, potatoes and sauerkraut. It was always one of my favorites as a kid. I changed up this soup a bit because I did not have short ribs or bacon and instead used pork belly. It was just as good! This soup also reminds me of dill pickle soup. It’s simple, filling and super delicious!!
While the soup cooked, the buns went into the oven! I started the bread earlier this afternoon. I just love fresh homemade bread with soup. Gramma put homemade bread on the table at every meal and if she ever forgot, grampa was sure to remind her.
Kapusniak (pronounced ka-poose-knee-ack) is an old fashioned soup – one that has been made for hundreds of years. It’s a hearty soup made of cabbage, root vegetables and meat. It was often made in the cold winter months since the cabbage would have been harvested in the fall time and if stored properly, could last most of the winter. The same goes for root vegetables. When cabbage was available, that was added to the soup, but when cabbage was no longer available, then sauerkraut (kapusta) was used. Kapusta is what gives this soup that tangy flavor. Some regions make this delicious soup with meat and some without. It’s served with sour cream (we ate it without), and fresh bread. Humble ingredients turned into a big pot of nourishing soup is a good way to feed a hungry family.
Through the tough times, this soup was an affordable way to feed a family — and still is today.
Let’s get to it!
If you are using pork short ribs, then you’ll boil the ribs with water, salt, pepper, dill and bay leaf for several hours. Once the meat falls off the bone, remove it from the water (now your soup stock), chop up the meat and toss it back into the soup pot. You can also brown the short ribs before chopping up the meat. In a pan, sauté the onion, carrot and celery and then toss that along with the rest of the vegetables and herbs and spices and cook for 30 to 40 minutes.
Today I made it differently because I did not have short ribs or bacon. But in the freezer, I did have pork belly. Pork belly is basically uncured bacon. I tossed the pork belly into the soup pot with a splash of oil, chopped onion, salt, pepper and dill.
I stirred it up and added just a splash of water so the pork didn’t stick to the pot. Lightly brown and cook until onion is tender.
After 20 minutes, add carrot, celery and some more water. I added just enough water to cover the meat. We are cooking it for a bit so it’s tender.
After about 10 minutes, add sliced cabbage. I added two large handfuls, about 2 to 3 cups.
After the soup has cooked another 20 minutes, the cabbage should be tender.
Add 2 cups of sauerkraut.
Stir. Taste for seasonings. Adjust as necessary.
Add potatoes and water. I add enough water to cover everything. Add bay leaves.
Cook 30 minutes.
Look at all those veggies! It’s a hearty veggie soup with a bit of meat for flavor. Yum!
Serve as is or with sour cream and fresh bread.
Kapusniak — Ukrainian Sauerkraut Soup
Sliced pork belly, about 1/2 cup
1 onion, chopped
1/2 tsp salt
Fresh cracked pepper or about 1/2 tsp ground black pepper
1 tbsp dried dill
2 tbsp oil
1 carrot, chopped, about 1 cup
1 celery stalk, chopped, about 1/2 cup
2 to 3 cups sliced cabbage
2 cups sauerkraut
4 small potatoes, chopped, about 2 cups
2 bay leaves
Toss the pork belly into the soup pot with a splash of oil, chopped onion, salt, pepper and dill. Add just a splash of water so the pork doesn’t stick to the pot. Lightly brown and cook until onion is tender. After 20 minutes, add carrot, celery and some more water. I added just enough water to cover the meat. We are cooking it for a bit so it’s tender. After about 10 minutes, add sliced cabbage. Cook 20 minutes. Add sauerkraut. Stir. Taste for seasonings. Adjust as necessary. Add potatoes and water. I add enough water to cover everything. Add bay leaves. Cook 30 minutes. Stir. Serve as is or with sour cream and fresh bread.
enjoy from Our City Homestead to yours