Post by justjohn on Apr 11, 2010 6:19:40 GMT -7
Creamed Sauerkraut Soup Recipe - Polish Kapusniak Zabielany
By Barbara Rolek
Makes 6 servings of Creamed Sauerkraut Soup
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 100 minutes
Ingredients:
* 2 pounds ham hocks or meaty ham bone
* 6 cups water
* 1 large chopped onion
* 1 bay leaf
* 5 black peppercorns
* 1 sprig fresh parsley or 1/4 teaspoon dried parsley
* 1/2 cup barley (not quick-cooking), rinsed and drained
* 1 (14-ounce) can sauerkraut, drained (reserve liquid), rinsed and chopped
* 1 (14-ounce) can diced tomatoes, undrained
* 1 cup half-and-half or whole milk
* 2 tablespoons all-purpose flour
* Salt and pepper to taste
* 1 tablespoon caraway seeds (optional)
Preparation:
1. Place pork and water in a Dutch oven or other large pot. Bring to a boil, skimming off foam. Add onion, bay leaf, peppercorns and parsley. Return to a boil, reduce heat to a simmer, and cook about 45 minutes or until meat falls off the bones.
2. Remove meat from broth, dice and return to the pot with barley, sauerkraut, undrained tomatoes and caraway seeds, if using. Return to a boil, reduce heat and simmer, uncovered, for an additional 45 minutes. If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice.
3. In a medium heatproof bowl, mix half-and-half with flour. Temper the cream and return to the soup. Simmer until thickened slightly. Adjust seasonings. Remove bay leaf. Serve in heated bowls with hearty rye bread.
The Creamed Sauerkraut Soup recipe has an average rating of 4.5, based on 2 reviews.