"Adding fermented vegetables to the first course of a meal is common in Ukrainian cuisine, and one of the most popular pickled-vegetable dishes is sauerkraut soup. It might sound a little odd, but trust me - it's breathtaking. Combining the sauerkraut with the pork is the key. The sourness balances out the fat, enhancing the taste of the dish. Many Ukrainian cooks make a version of kapusnyak with fresh cabbage."
"Cut the pork shoulder into bite-size pieces and put them in a medium stockpot. Add enough cold water to completely cover the meat and bring to a rapid boil over medium heat. Reduce the heat and cook at a simmer for about 1 hour, occasionally skimming off and discarding the foam. After an hour, add the bay leaf and the allspice and continue cooking over low heat."
Kapusnyak (sauerkraut soup) pairs sauerkraut with boneless pork shoulder so the sourness balances the pork fat, producing a rich, savory flavor. The recipe yields 4–6 servings. Pork is cut into bite-size pieces, covered with cold water, brought to a boil, then simmered about an hour with bay leaf and allspice, skimming foam. Carrot and onion are shredded, sautéed in sunflower oil, then combined with sauerkraut and some broth until tender. Potatoes are diced and simmered about 20 minutes, then the sautéed vegetables are added and the soup simmers briefly before seasoning with salt and pepper.
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