Kopustu Sriuba Su Kiauliena Ir Graybais

Kopustu Sriuba Su Kiauliena Ir Graybais Recipe - Taste Lithuania's Sauerkraut Cabbage Soup

Region / culture: Lithuania | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Kopustu Sriuba Su Kiauliena Ir Grybais, also known as Lithuanian Cabbage Soup with Pork and Mushrooms, is a traditional Lithuanian dish that is hearty, flavorful, and perfect for a cold winter day. This soup is made with tender pork, shredded cabbage, sauerkraut, mushrooms, and a variety of seasonings that come together to create a delicious and comforting meal.

History

This recipe has been passed down through generations in Lithuania, where cabbage soup is a staple dish. It is often served during holidays and special occasions, as well as on regular weeknights when a warm and satisfying meal is needed. The combination of pork, cabbage, and mushrooms creates a rich and savory flavor that is beloved by many.

Ingredients

1 lb (454 g) pork steak
2 qt (1.89 liters) water
1 medium head cabbage, shredded
1 large onion, sliced or chopped
1 clove garlic, minced
1 tsp pepper
1 can sauerkraut, drained
1 cup sliced mushrooms (fresh or canned)
salt to taste

How to prepare

Cut the pork into 4 pieces.
Place the pork in a large soup kettle and cover it with at least 2 qt (1.89 liter) of water.
Heat the kettle until the water boils, then reduce the heat to a simmer and cook for several hours until the meat is tender. Remove any scum that forms on the surface.
Drain the sauerkraut, but reserve the juice.
Add the cabbage, sauerkraut, onion, and garlic to the kettle. Season to taste.
Cover the kettle and bring it to a boil again, then reduce the heat to a simmer and cook for 1 hour.
Add the mushrooms and cook until they are tender. Remove the meat from the kettle.
If desired, stir in more sauerkraut juice to make the soup more sour. If juice is added, continue cooking for an additional 30 minutes.
Slice the meat and serve it with the soup.

Variations

You can add carrots, potatoes, or other vegetables to this soup for added flavor and nutrition.
For a vegetarian version, omit the pork and add extra mushrooms or tofu for protein.

Cooking Tips & Tricks

Be sure to remove any scum that forms on the surface of the soup while cooking the pork to ensure a clear and clean broth.

- Adjust the seasoning to your taste preferences, adding more salt, pepper, or sauerkraut juice as needed.

- For a richer flavor, you can brown the pork before adding it to the soup kettle.

- This soup tastes even better the next day, as the flavors have had time to meld together. Consider making it ahead of time for a quick and easy meal later on.

Serving Suggestions

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

Cooking Techniques

Simmering the soup slowly allows the flavors to develop and the meat to become tender.

Ingredient Substitutions

You can use chicken or beef instead of pork in this recipe for a different flavor profile.

Make Ahead Tips

This soup can be made ahead of time and reheated when ready to serve. 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

This soup pairs well with a crisp green salad or a side of pickles for a refreshing contrast.

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

250 per serving

Carbohydrates

15g per serving

Fats

10g per serving

Proteins

25g per serving

Vitamins and minerals

This soup is rich in Vitamin C, Vitamin K, and Iron.

Alergens

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

Summary

This soup is a well-balanced meal that provides a good source of protein, vitamins, and minerals. It is relatively low in calories and carbohydrates, making it a healthy option for a satisfying meal.

Summary

Kopustu Sriuba Su Kiauliena Ir Grybais is a delicious and comforting Lithuanian cabbage soup that is perfect for a cozy meal on a cold day. With tender pork, shredded cabbage, sauerkraut, and mushrooms, this soup is full of flavor and nutrients that will satisfy your hunger and warm your soul. Enjoy this traditional dish with your family and friends for a taste of Lithuania's culinary heritage.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Kopustu Sriuba Su Kiauliena Ir Grybais. It was a cold winter day, and I was visiting my dear friend Elena in her cozy home in Lithuania. As soon as I walked through the door, the aroma of simmering soup filled the air, making my mouth water.

Elena greeted me with a warm smile and a hug, inviting me to sit at the kitchen table while she continued cooking. She was a wonderful cook, always experimenting with new dishes and flavors. I watched in awe as she chopped onions, carrots, and cabbage with practiced ease, adding them to a pot of bubbling broth.

Curious, I asked Elena what she was making, and she explained that it was a traditional Lithuanian soup called Kopustu Sriuba Su Kiauliena Ir Grybais. The name was a mouthful, but the ingredients sounded delicious - cabbage, pork, and mushrooms simmered together to create a rich and hearty dish.

Elena told me that she had learned the recipe from her own grandmother, who had passed it down through the generations. She had made a few tweaks of her own over the years, adding extra spices and herbs to make the flavors pop.

As we sat at the kitchen table, sipping on hot tea and chatting about old times, Elena shared the story of how she first learned to make the soup. She had been a young girl, eager to help her grandmother in the kitchen and learn the secrets of traditional Lithuanian cooking.

Her grandmother, a wise and patient woman, had taught her the importance of using fresh, local ingredients and taking the time to cook with love and care. She had shown Elena how to season the soup just right, tasting and adjusting until it was perfect.

After hours of simmering on the stove, the soup was finally ready. Elena ladled it into bowls, topping each one with a dollop of sour cream and a sprinkle of fresh dill. The aroma was intoxicating, filling the room with warmth and comfort.

I took a tentative sip of the soup and was instantly transported back to my own childhood, sitting at my grandmother's kitchen table and watching her cook with the same skill and love. The flavors were familiar yet new, a perfect blend of savory and earthy notes that danced on my taste buds.

As I savored each spoonful, I knew that this recipe was something special. It wasn't just a soup - it was a connection to my heritage, a link to the past that had been passed down through generations.

When I returned home from my visit with Elena, I couldn't stop thinking about the Kopustu Sriuba Su Kiauliena Ir Grybais. I knew that I had to recreate the recipe for my own family, to share the tradition and flavors with them.

I gathered the ingredients - a head of cabbage, a pound of pork, a handful of mushrooms - and set to work in my own kitchen. As I chopped and sautéed, the memories of my time with Elena flooded back, filling me with a sense of nostalgia and warmth.

When the soup was finally ready, I served it to my family with a flourish, eager to share my newfound recipe with them. They took hesitant bites at first, unsure of the unfamiliar flavors, but soon their faces lit up with delight.

"This is delicious!" my husband exclaimed, taking a second helping. "It reminds me of the soups my own grandmother used to make."

My children, too, eagerly slurped up their bowls, asking for seconds and thirds. The soup had a magical quality, bringing us all together around the table in a shared moment of joy and connection.

From that day on, Kopustu Sriuba Su Kiauliena Ir Grybais became a regular fixture on our dinner table, a beloved family tradition that we cherished and passed down to future generations. And every time I made it, I thought of Elena and her grandmother, grateful for the gift of their recipe and the memories it brought with it.

As I sit here now, years later, writing down the story of how I learned to make this special soup, I can't help but smile. Food has a way of bringing people together, of creating bonds that transcend time and distance. And in that simple bowl of soup, I found a connection to my past and a promise for the future.