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Kapusniak (Sauerkraut Soup)
Ukrainian Soup!
2 lbs. pork shanks, ham hocks, or pig's feet
1 quart water
1 medium onion, sliced
1 bay leaf
5 peppercorns
1 sprig parsley or 1/4 tsp. dried parsley flakes
1 lb. sauerkraut
2 cups meat broth, bouillon, or meat stock
8-12oz. bacon or smoked link sausage, diced (optional)
1/4 cup raisins or 2 Tbls. sugar (optional)
3 Tbls. lard or margarine (at room temperature)
3 Tbls. flour
1/2 tsp. salt
1/4 tsp. pepper


1. Cook pork shanks in water in a 5-quart kettle for 20 minutes. Skim off foam. Add onion, bay leaf, peppercorns, and parsley. Cook about 45 minutes or until meat is tender.

2. Remove meat from broth. Strain broth; return to kettle.

3. Remove meat from bones, discard skin and bones. Dice meat.

4. Rinse sauerkraut with cold water; drain.

5. Add sliced meat, drained sauerkraut, beef broth, and if desired, bacon and raisins to kettle. Simmer 1 hour.

6. Mix lard and flour to a smooth paste; stir into simmering soup. Cook and stir over medium heat until thickened. Mix in salt and pepper.

7. Serve with plain boiled potatoes or potato dumplings, if desired.

Click on The Art of Ukrainian Cuisine for more great recipes from Ukraine!

Preparation Time: Serves:
Recipe Origin: Ukraine
Submitted by:
Natalka Shpot

This recipe has been viewed 9940 times.


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