"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."
"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."
"While the broth is simmering, shred the carrot using a box grater. Peel and dice the onion. Add a little oil to a saute pan placed over medium heat and saute 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 (sauerkraut soup) pairs sauerkraut with pork shoulder, potatoes, carrot, onion, bay leaf and allspice to create a savory, sour winter soup. The recipe yields 4 to 6 servings and begins by simmering bite-size pork pieces in water for about an hour, adding bay leaf and allspice. Vegetables are sautéed in sunflower oil, combined with sauerkraut, then added to the simmering broth with diced starchy potatoes and cooked until tender. Season with kosher salt and freshly ground pepper and let the soup rest before serving. Fresh shredded cabbage can replace half the sauerkraut for a variant.
Read at www.mercurynews.com
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