Kapusniak

Name: Kapusniak
Ingredients: 5 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162); 2 large celery stalks, chopped; 2 large carrots, chopped; 2 tart apples, peeled, cored, and chopped; 1 ounce dried porcini or other mushrooms, reconstituted (page 112) and chopped; 3 tablespoons butter or extra virgin olive oil; 1 large onion, diced; 1 pound sauerkraut, drained and chopped, juices reserved; 1 tablespoon caraway seeds; Salt and black pepper to taste

10 ingredients

6 steps

Ingredients

5 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
2 large celery stalks, chopped
2 large carrots, chopped
2 tart apples, peeled, cored, and chopped
1 ounce dried porcini or other mushrooms, reconstituted (page 112) and chopped
3 tablespoons butter or extra virgin olive oil
1 large onion, diced
1 pound sauerkraut, drained and chopped, juices reserved
1 tablespoon caraway seeds
Salt and black pepper to taste

Directions

1

Bring the stock to a boil in a large saucepan; add the celery, carrots, apples, and mushrooms (taste the water in which you soaked the mushrooms; if it tastes good, add that too).
2

Simmer over low heat until everything is soft, about 20 minutes.
3

Meanwhile, melt the butter in a large skillet over medium heat and cook the onion and sauerkraut, stirring occasionally, until browned and softened, about 10 minutes.
4

Lower the heat and stir in the caraway seeds.
5

Stir the sauerkraut mixture into the simmering stock and cook until the soup thickens slightly, 5 to 10 minutes.
6

Season with salt if necessary, pepper, and the reserved sauerkraut juice.