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 notes

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