The secret to this Ukrainian soup? It's all in the sauerkraut

"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. This recipe is from my cookbook "The Authentic Ukrainian Kitchen," and is so easy to make that you can prepare it every week throughout the cold season."

"1. 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."

"2. While the broth is simmering, shred the carrot using a box grater. Peel and dice the onion. Add a little oil to a sauté pan placed over medium heat and sauté the shredded carrot and the diced onion until fragrant. Add the sauerkraut. Ladle some of the broth into the pan so the vegetables don't dry out. Once the vegetables are tender, take the pan off the heat."

Kapusnyak is a hearty Ukrainian soup built on a pork shoulder broth flavored with bay leaf and allspice. Shredded carrot and diced onion are sautéed in sunflower oil, combined with sauerkraut, and softened with a bit of broth before being added to the pot. Starchy potatoes are simmered in the pork broth until tender, then the sautéed vegetables are added and the soup is briefly boiled and simmered. The sauerkraut's acidity balances the pork fat. A variation replaces half the sauerkraut with shredded fresh cabbage for a less sour version.

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