Christmas Recipes

Sauerkraut Soup (Kapusta)


2 lbs. lean pork neck bones
2 cans (27 oz. each) sauerkraut (rinsed if desired)
1 c. pearl barley
1 large onion, chopped
1 tsp. caraway seed


In large kettle gently boil bones in 2 qts. water, uncovered, 1 hour. Skim carefully. Add 2 c. water and remaining ingredients, cover and cook over low heat 1 hour or until meat on bones and barley are tender. Add water if too thick. Remove bones, cut off meat and return to soup (discard bones). Makes 3 qts.

Added On: 2006-08-01
Submitted By: Anonymous
Filed under the following categories:
¬ Soup ¬ Dinner ¬ Sauerkraut

This recipe has not been rated or commented on