He is off travelling for business on Monday.
“I will cook you posniacki, so that you will think of home and me when you are in the US,” I told him as we ate breakfast on this beautiful Saturday morning in January.
“Posniacki?” He looked alarmed. “Are you sure?”
“Bosnian people? You will cook Bosnian people?” He stared at me incredulously.
“No, silly, sauerkraut soup!”
“Oh, KAPUŚNIAK!” He exclaimed. “Honestly, you’re the limit!”
Anyway, here’s the Polish sauerkraut soup. One problem is we cannot get Polish sauerkraut in central London, only German ones, as most Polish stores are in the suburbs. Still, it didn’t taste too bad as I used homemade beef stock. Here’s my version:
- ½ rack of pork ribs
- 6 slices of thick smoked bacon, roughly chopped
- Pork meatballs
- 1 jar sauerkraut
- 1 large onion, chopped
- 2 potatoes, cubed
- 2 carrots, sliced
- 2 pints good quality beef stock (if you can’t be bothered to make this, but it fresh from Waitrose or local butcher’s)
- ½ tsp majoram
- ½ tsp caraway seeds
- 4 bay leaves
- 1 tsp all-spice
- Pinch of sugar
- Salt and pepper
- Cut ribs into single bones and season with salt and pepper. Fry in butter to seal the taste but not burnt.
- Add stock and the spices and simmer until tender (approx. 90 minutes).
- Whilst this is simmering, saute the bacon and onion in butter.
- Pour the bacon and onion (including the fat) into the pot with ribs.
- Add the sauerkraut.
- 20 minutes before serving, add the potatoes and carrots and simmer on low heat.
- Serve piping hot.
(Note: I also added some wild mushrooms in).
Whilst it’s simmering away, have some vodka (chilled in the freezer) to get into the mood.
My friendly concierge, who gave me her honest verdict before I served it.
Note on sauerkraut: Polish ones are different. I will make some soon. Must speak to mama first. But today, I used German ones which are more vinegary – so rinse first if you like a milder taste.