Kapusniak

Name: Kapusniak
Yield: makes 4 servings
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

December 14, 2011

If you think sauerkraut is only for hot dogs or choucroute garni (page 404), think again. Here’s a vegetable stew from Poland that demonstrates quite nicely that sauerkraut has roles beyond garnishing meat. Buy sauerkraut from packages or barrels, not cans, and make sure it contains just cabbage and salt. That’s all it takes.

Recipe information

Yield
makes 4 servings

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

Preparation

Step 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). Simmer over low heat until everything is soft, about 20 minutes.
Step 2
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. Lower the heat and stir in the caraway seeds. Stir the sauerkraut mixture into the simmering stock and cook until the soup thickens slightly, 5 to 10 minutes. Season with salt if necessary, pepper, and the reserved sauerkraut juice.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes