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Kapusniak (Sauerkraut Soup) - Pc breakfast, pickles, polish, pork, soups vegetables 8 cup ; water 1/2 lb pork soup bones 2 dried mushrooms 8 oz mixed vegetables 2 1/2 cup sauerkraut 1 medium onion 1 caraway seeds 3 tablespoon fat (fatback or smoked bacon) 1/2 small onion 4 tablespoon flour 1 salt and pepper : Clean mixed vegetables and soup bones, wash mushrooms rubbing with fingers, prepare stock, drain off. : Cut sauerkraut, if too sour, drain off juice; add chopped onion, caraway seeds and a small amount of water; cook until tender on high flame in uncovered pot. : Cut up mushrooms previously cooked in stock. Cut small onion and brown lightly in fat. Add flour to browned onion, Brown and set apart. : Dilute flour garnish with some cold stock, bring to the boil stirring constantly, add to soup stock, add mushrooms and cabbage ; season with salt and pepper and bring to the boil. Pour into tureen (add uncooked sauerkraut juice to taste). Serve with bread, potatoes, peas. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 16 Apr 97 National Cooking Echo Ä Yield: 1 unknown Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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