Kopustu Sriuba Su Jautienos Kaulais

Kopustu Sriuba Su Jautienos Kaulais Recipe from Lithuania

Region / culture: Lithuania | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6-8

Introduction

Kopustu Sriuba Su Jautienos Kaulais, also known as Lithuanian Sauerkraut Soup with Beef Bones, is a traditional Lithuanian dish that is hearty, flavorful, and perfect for a cold winter day. This soup is made with beef soup bones, sauerkraut, cabbage, tomatoes, and potatoes, creating a delicious and comforting meal.

History

This recipe has been passed down through generations in Lithuania, where sauerkraut is a staple ingredient in many dishes. The combination of sauerkraut and beef bones creates a rich and tangy flavor that is unique to Lithuanian cuisine.

Ingredients

3 to 4 lb (1.81 kg) beef soup bones
2 lb (907 g) sauerkraut
0.5 medium head cabbage, shredded
1 bay leaf
2 tbsp vegetable oil
2 medium onions, chopped
approximately 28 oz (794 g) canned tomatoes
1 large potato, diced
salt and pepper to taste

How to prepare

Wash the soup bones.
Place the bones in a large saucepan and cover with 4 qt (3.78 liter) of water.
Add salt and bring to a boil.
Remove any scum that forms on the surface.
Continue boiling, covered, for 90 minutes.
Remove the bones and drain the stock.
Drain the sauerkraut, but reserve the juice.
Add the cabbage, sauerkraut, bay leaf, and pepper to the stock in the saucepan.
Cook, covered, for 30 minutes.
In a skillet, heat the oil.
Add the onions and cook until soft.
Add the cooked onions to the soup.
Mash the tomatoes and add them to the soup along with the potato.
Cook the soup until the potato begins to break apart and thicken the soup.
If desired, stir in the sauerkraut juice. If added, continue cooking for an additional 30 minutes.

Variations

Add carrots or bell peppers for additional flavor and color.
Use pork bones or chicken bones instead of beef bones for a different taste.

Cooking Tips & Tricks

Be sure to wash the soup bones thoroughly before cooking to remove any impurities.

- Removing any scum that forms on the surface of the boiling stock will help create a clear and flavorful broth.

- Adding the sauerkraut juice at the end of cooking will enhance the tangy flavor of the soup.

Serving Suggestions

Serve this soup with crusty bread or boiled potatoes for a complete meal.

Cooking Techniques

Boiling the soup bones before adding the other ingredients helps create a flavorful broth.

- Cooking the soup until the potato thickens the broth will result in a hearty and satisfying soup.

Ingredient Substitutions

Use fresh tomatoes instead of canned tomatoes for a fresher taste.

- Substitute vegetable broth for the beef stock for a vegetarian version of this soup.

Make Ahead Tips

This soup 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 fresh parsley or dill for a pop of color and flavor.

Pairing Recommendations

Serve this soup with a side salad or pickled vegetables for a balanced meal.

Storage and Reheating Instructions

Store any leftovers 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

Each serving of Kopustu Sriuba Su Jautienos Kaulais contains approximately 300 calories.

Carbohydrates

Each serving of Kopustu Sriuba Su Jautienos Kaulais contains approximately 25 grams of carbohydrates.

Fats

Each serving of this soup contains approximately 10 grams of fat.

Proteins

Each serving of this soup contains approximately 20 grams of protein.

Vitamins and minerals

This soup is rich in vitamin C, vitamin K, and iron from the sauerkraut and cabbage.

Alergens

This recipe contains beef and may not be suitable for those with beef allergies.

Summary

Kopustu Sriuba Su Jautienos Kaulais is a nutritious and filling soup that is high in protein and vitamins. It is a great option for a comforting and satisfying meal.

Summary

Kopustu Sriuba Su Jautienos Kaulais is a delicious and comforting Lithuanian soup that is perfect for a cold day. With its rich flavors and hearty ingredients, this soup is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Kopustu Sriuba Su Jautienos Kaulais. It was a cold winter day, and I was rummaging through my old recipe box, looking for something new to try. As I flipped through the yellowed index cards and stained scraps of paper, I stumbled upon a small, neatly handwritten note tucked away in the corner. The title was in a language I didn't recognize at first, but as I read the ingredients and instructions, I realized it was a Lithuanian recipe for cabbage soup with beef bones.

I was immediately intrigued. I had never made a Lithuanian dish before, and the combination of hearty cabbage and rich beef sounded delicious. I knew I had to give it a try. But where had this recipe come from? I racked my brain, trying to remember where I had acquired it. Had it been passed down from a distant relative? Or had I picked it up on one of my travels?

After some reflection, I remembered that I had received the recipe from an elderly Lithuanian woman I had met at a cooking class years ago. She had been visiting family in the States and had graciously shared some of her favorite recipes with the class. I had carefully copied down the instructions, but had never gotten around to making the soup. Now seemed like the perfect time.

I gathered the ingredients – cabbage, beef bones, carrots, onions, potatoes, and a handful of spices – and set to work. The process was simple, but time-consuming. I boiled the beef bones until they were tender, then added the chopped vegetables and let everything simmer together until the flavors melded into a delicious, hearty broth.

As the soup bubbled away on the stove, filling the kitchen with mouthwatering aromas, memories of that cooking class flooded back to me. The elderly Lithuanian woman had been a skilled cook, with a gentle demeanor and a twinkle in her eye. She had shared stories of her homeland, of family gatherings and traditional feasts, of simple ingredients transformed into culinary delights.

I thought about the generations of cooks who had passed down this recipe, each adding their own twist or secret ingredient. I imagined the soup being served at long wooden tables, surrounded by laughter and love, warming the bellies and hearts of all who partook.

Finally, after hours of simmering, the soup was ready. I ladled it into bowls, garnished it with a dollop of sour cream and a sprinkle of fresh dill, and set it on the table. The first spoonful brought a wave of nostalgia and comfort, transporting me back to that cooking class and the kind Lithuanian woman who had shared her knowledge with me.

As I savored each bite, I couldn't help but feel grateful for the connections that food can create. This simple bowl of soup had brought me closer to a culture and a people I had never met, bridging the gap between strangers through the universal language of cooking and sharing a meal.

And so, as I sat at the table, spoon in hand, I vowed to continue exploring new recipes, learning from others, and passing down my culinary knowledge to future generations. Because in the end, food is more than just sustenance – it is a thread that connects us all, weaving together the stories and traditions of our shared humanity.