MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kapusnyak (Sauerkraut Soup)
Categories: Soups, Ukrainian
Yield: 1 Batch

1/2 lb Smoked pork shank or
- fresh spare ribs
8 c Water
1 md Onion; chopped
1 md Potato; diced
1 sm Carrot; sliced
1/2 c Mushrooms; chopped
3 c Sauerkraut
1 tb Onion; finely chopped
1 tb Fat
2 tb Flour
1 tb Sour cream
Salt & pepper
Dill or parsley; chopped

MMMMM--------------------VARIATION WITH PEAS-------------------------
1/2 c Dried peas; or more, cooked

Wash the meat, cover with the water, and tender. With long cooking
some more water may be needed. Add the onion, potato, peas if using,
and carrot, and continue simmering until the vegetables are done.
Remove the meat and press the vegetables through a sieve. Return the
meat and the pressed vegetable stock to the kettle; add the mushrooms
and sauerkraut. If the kraut is very sour, rinse it in cold water
before adding it to the soup. Simmer these ingredients until the
kraut is tender, about 20 minutes. If cooked, dried, or canned
mushrooms are used, add the mushroom liquid to the soup also. Cook
the onion in the hot fat until tender, stir in the flour and brown it
lightly. Pour some soup liquid into it, stir until smooth, and return
it to the soup. Add the cream, season to taste, and bring to a boil.
Flavor with the dill or parsley. Serve the meat as a separate course,
or place a small slice of it into each bowl of soup. This soup is
usually served with rye bread.

Recipe by Mrs. H. Worobetz, Saskatoon

Recipe FROM: Traditional Ukrainian Cookery, 1976

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