Kapusta Ukrainian Soup Recipes

UKRAINIAN KOBASA KAPUSTA

Steps:

• Remove the skin from the kobasa, and cut into bite sized pieces. Place in a bowl.
• Dice onion and place in a bowl.
• Crush fennel seed using a mortar and pestle.
• Drain and throughly rinse the sauerkraut using a colander. I like to use some boiling water for this.
• Heat a frying pan over medium heat, and add the oil.
• Add the onions and seasonings, and cook until browned (about 5 minutes).
• Add the cut up kobasa and cook until nicely browned (about 6-8 minutes).
• Add the drained and rinsed sauerkraut and cook until heated through (about 8-10 minutes).
• Remove from heat and place in a serving bowl. This is a great main course, or side dish.
• ENJOY!

SAUERKRAUT SOUP RECIPE (KAPUSTNYAK)

Steps:

• Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
• Add finely chopped celery and onion. Saute until softened and golden (5 min).
• Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
• Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.

UKRAINIAN SAUERKRAUT SOUP (KAPUSNYAK)

Steps:

• Gather the ingredients.
• In a large Dutch oven or soup pot, place spareribs, water, chopped onion, garlic (if using), bay leaf , and peppercorns. Bring to a boil, skimming off the foam that rises to the surface.
• Reduce heat and simmer until the meat is ready to fall off the bones. You may need to add more water.
• Remove meat and, when cool enough to handle, chop into bite-size pieces. Reserve.
• To the Dutch oven with boiling liquid, add carrots, potatoes, mushrooms (along with strained soaking liquid if using dried mushrooms), and sauerkraut.
• Bring to a boil, reduce heat, and simmer until sauerkraut is tender, about 30 minutes. Add more water, if necessary.
• Adjust the seasonings. Fork blend 2 tablespoons flour with 2 tablespoons sour cream. Temper this mixture with a few ladles of hot soup . Return the tempered sour cream to soup and whisk until well incorporated and the soup has thickened slightly.
• Return the meat to the soup, heat through and serve with fresh parsley or dill sprigs and rye bread on the side.

KAPUSTA (UKRAINIAN SOUP)

Steps:

• 1. Sautee bacon, kielbasa and onion together.
• 2. In a large stock pot - add sauerkraut, 2 cans soup and bay leaf. Add enough water to cover sauerkraut 1 inch above and bring to a boil. Add salt and pepper.
• 3. When bacon, kielbasa and onions are ready, add to sauerkraut (grease and all). Mix and simmer covered for at least 1 hour.

KAPUSTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
• In a medium saucepan over high heat, boil cabbage for 10 minutes.
• In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
• Bake in preheated oven for 1 hour, stirring every 20 minutes.