Cabbage Soup

Ingredients

Sauerkraut 400 g

Onion 1

Smoked pork 200 g

Dried porcini mushrooms 30 g

Potatoes 2

Chicken broth 1500 ml

Bay leaf 1

Allspice 4

Black peppercorns 3

Salt to taste

Sour cream

Pour 300 ml of boiling water over the mushrooms and let them sit for 20 minutes.

Finely chop the smoked meats, place them in a dry saucepan, turn on the heat, and fry over medium heat, without adding any fat, until golden brown. By this time, enough fat should have rendered. Add finely chopped onion, stir, and simmer until the onion is soft. Pour in the broth and add the medium-sized potatoes.

 

Drain the mushrooms, reserving the liquid, and chop finely. Transfer to the soup pot along with the soaking liquid. Add the spices and simmer over medium heat until the potatoes are tender.



Drain the cabbage, and when the potatoes are tender, add them to the soup. Simmer everything together over medium heat, uncovered, for 25 minutes. Remove from heat, cover, and let steep for 5 minutes. Serve the kapousnyak hot with a generous dollop of sour cream and crusty bread.



Bon appétit!