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Kapusniak z Kiszonej Kapusty (Sauerkraut Soup)
Polish Sauerkraut Soup!
1/2 quart sauerkraut
7 cups meat stock, including the diced meat
4-5 slices bacon, diced
2 Tbls. flour
several dashes of pepper
1/4 tsp. caraway
1 tsp. sugar


Drain 1/2 quart sauerkraut, reserving liquid. Rinse in cold water, drain in colander, squeeze out excess moisture, and slice quite fine. If the sauerkraut is very sour, scald with boiling water in pot, bring to a boil, and simmer 5 minutes, then drain.

Add sauerkraut to 7 cups meat stock or smoked-meat stock, including the diced meat. Cook, uncovered, for 1 hour. Fry up 4-5 diced slices of bacon and brown 2 Tbls. or so flour in the drippings, stirring to a smooth roux. Stir in 1 cup soup and when smooth, add to the soup pot.

Season with several dashes of pepper and 1/4 tsp. caraway. Simmer awhile longer. Add 1 tsp. sugar.

If your kapusniak is not as tart as you like, add a little reserved sauerkraut juice.

Boiled potatoes can be served on the side or in the soup, whichever you prefer. Adding 1-2 presoaked dried Polish mushrooms at the start of cooking will improve the flavor!

Click on My Grandmother's Old World Polish Recipes for more great recipes from Poland!

Preparation Time: Serves:
Recipe Origin: Poland
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