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.
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. To try that, just replace half the sauerkraut with shredded fresh cabbage.
Kapusnyak/Sauerkraut Soup
Servings: 4 to 6
Ingredients
1 pound (450 grams) boneless pork shoulder
1 bay leaf
2 allspice berries
1 large carrot
1 large onion
2 tablespoons (30 milliliters) sunflower oil
2½ cups (300 grams) sauerkraut
4 to 5 medium
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