Russian Kapusta Recipe

Sauerkraut Soup Recipe (Kapustnyak)

WEBOct 28, 2015 · Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve. Add finely chopped celery and onion. …

Rating: 5/5(186)
1. 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.
2. Add finely chopped celery and onion. Saute until softened and golden (5 min).
3. 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.
4. 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.

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Homemade Russian Sauerkraut Vikalinka

WEBSep 13, 2022 · Instructions. Wash the cabbage and peel carrots. Remove a large outer leaf and set aside. Cut the cabbage in half and then in …

1. Wash the cabbage and peel carrots. Remove a large outer leaf and set aside. Cut the cabbage in half and then in quarters, remove the core and tough outer ribs with a sharp knife, then slice the cabbage in approximately 1/4" thin slices and grate the carrots.
2. In a large mixing bowl combine the cabbage, carrots, salt and sugar, then start mixing ingredients with your hands while massaging them to soften the cabbage and allow it to release its juices for 2-3 minutes.
3. Pack the cabbage and carrots tightly in a sterelised jar, use a long-handled wooden spoon to pack your cabbage and to release more juice. When your jar is full the liquid should cover the cabbage completely, which will preserve it from harmful bacteria. Cover the surface with a reserved cabbage leaf and weigh it down with a water-filled jar, then cover with a layer of cheesecloth. Leave your sauerkraut out to ferment for approximately 3 days. Each day pierce it with the handle of a wooden spoon to release gas, then cover it back up with a cheesecloth.
4. Refrigerate the sauerkraut after three days and eat within a week.

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