Kapusniak

Kapusniak Recipe from Ukraine - Pork and Sauerkraut Stew

Region / culture: Ukraine | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Kapusniak is a traditional Polish cabbage soup that is hearty, flavorful, and perfect for a cold winter day. This recipe combines the tangy taste of sauerkraut with the richness of ham hocks and sausage to create a delicious and satisfying dish.

History

Kapusniak has been a staple in Polish cuisine for centuries, with variations of the recipe being passed down through generations. Originally a peasant dish, kapusniak was a way to make use of inexpensive ingredients like cabbage and pork, while still creating a flavorful and filling meal.

Ingredients

2 lb (907 g) pork shanks, ham hocks, or pigs' feet
1 qt (946 ml) water
1 medium onion, sliced
1 bay leaf
5 peppercorns
1 sprig parsley or 0.25 tsp dried parsley flakes
1 lb (454 g) sauerkraut
2 cups meat broth, bouillon, or meat stock
8 to 12 oz (340 g) bacon or smoked link sausage, diced (optional)
0.25 cup raisins or 2 tbsp sugar (optional)
3 tbsp lard or margarine (at room temperature)
3 tbsp flour
0.5 tsp salt
0.25 tsp pepper

How to prepare

Cook the pork shanks in 4.73 liters (5 qt) of water in a kettle for 20 minutes. Skim off any foam.
Add onion, bay leaf, peppercorns, and parsley. Cook for about 45 minutes, or until the meat is tender.
Remove the meat from the broth. Strain the broth and return it to the kettle.
Remove the meat from the bones and discard the skin and bones. Dice the meat.
Rinse the sauerkraut with cold water and drain it.
Add the sliced meat, drained sauerkraut, beef broth, and, if desired, bacon and raisins to the kettle. Simmer for 1 hour.
Mix lard and flour to a smooth paste, then stir it into the simmering soup.
Cook and stir over medium heat until thickened. Mix in salt and pepper.
Serve with plain boiled potatoes or potato dumplings, if desired.

Variations

For a vegetarian version, omit the ham hocks and sausage and use vegetable broth instead of beef broth.
Add diced potatoes or carrots for extra vegetables and texture.

Cooking Tips & Tricks

Be sure to skim off any foam that rises to the top of the broth while cooking the pork shanks to ensure a clear and clean broth.

- Rinse the sauerkraut with cold water before adding it to the soup to remove some of the sourness.

- Adding diced sausage to the soup is optional, but it adds an extra layer of flavor and texture.

Serving Suggestions

Serve kapusniak with a side of crusty bread or boiled potatoes for a complete meal.

Cooking Techniques

Simmering the soup for an hour allows the flavors to meld together and develop a rich and savory taste.

Ingredient Substitutions

Use bacon or smoked turkey legs instead of ham hocks for a different flavor profile.

- Use butter instead of margarine for a richer taste.

Make Ahead Tips

Kapusniak can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish the soup with a dollop of sour cream and a sprinkle of fresh parsley for a pop of color.

Pairing Recommendations

Serve kapusniak with a crisp green salad or pickled vegetables for a refreshing contrast to the rich soup.

Storage and Reheating Instructions

Store leftover kapusniak in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

23g per serving

Fats

15g per serving

Proteins

28g per serving

Vitamins and minerals

Kapusniak is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

Contains pork and wheat (flour)

Summary

Kapusniak is a well-balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Kapusniak is a comforting and flavorful soup that is perfect for a cozy night in. With a mix of tangy sauerkraut, savory ham hocks, and hearty sausage, this dish is sure to warm you up from the inside out. Enjoy a bowl of kapusniak with your favorite side dish for a satisfying and delicious meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a cold winter day, and my neighbor Mrs. Kowalski had invited me over for a warm bowl of Kapusniak, a traditional Polish cabbage soup. As soon as I took the first spoonful, I knew I had to learn how to make it myself.

Mrs. Kowalski was kind enough to share her recipe with me that day. She told me that her mother had taught her how to make Kapusniak, and that it was a cherished family recipe passed down through generations. As she explained the ingredients and the cooking process, I could see the love and care that went into making this soup.

I went home that day determined to recreate Mrs. Kowalski's Kapusniak. I gathered all the ingredients - cabbage, potatoes, carrots, onions, and of course, the secret ingredient: sauerkraut. I carefully followed the instructions, chopping the vegetables, sautéing them in a large pot, and adding the sauerkraut and broth.

As the soup simmered on the stove, the aroma filled my kitchen and brought back memories of Mrs. Kowalski's cozy home. When it was finally ready, I ladled myself a bowl and took a sip. It was like a hug in a bowl - warm, comforting, and delicious.

From that day on, Kapusniak became a staple in my kitchen. I would make it whenever I wanted to feel close to Mrs. Kowalski or when I needed a hearty and nourishing meal. Over the years, I made small tweaks to the recipe, adding a touch of paprika for extra flavor or a dollop of sour cream for creaminess.

As I continued to make Kapusniak, I learned more about its history and significance in Polish cuisine. I discovered that it was a peasant dish, originally made with simple and inexpensive ingredients. Cabbage was plentiful in Poland, especially in the winter months, making Kapusniak a popular and beloved soup.

I also learned that Kapusniak was often served during holidays and special occasions, symbolizing warmth, family, and tradition. It was a dish that brought people together, nourishing both the body and the soul.

I shared my love for Kapusniak with my family and friends, serving it at dinner parties and gatherings. They all raved about the soup, asking for the recipe and requesting seconds. I was proud to pass on this delicious and comforting dish to the people I cared about.

Years passed, and I continued to make Kapusniak, each time feeling a sense of connection to Mrs. Kowalski and the generations of women who had cooked this soup before me. It became more than just a recipe - it was a piece of my heritage, a link to my roots and traditions.

Now, as I sit here writing this story, I can't help but smile at the memories and the warmth that Kapusniak has brought into my life. It's more than just a soup; it's a reminder of the love and care that goes into cooking, the joy of sharing a meal with loved ones, and the comfort of tradition.

So, if you ever find yourself craving a bowl of hearty and nourishing soup, I urge you to try making Kapusniak. Follow the recipe with love and care, and let its warmth and flavor fill your kitchen and your heart. And who knows, maybe one day you'll pass on this cherished recipe to someone you care about, just like Mrs. Kowalski did for me.