Kapusniak (Ukrainian Sauerkraut Soup with Pork and Barley)

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the pork pieces and pat dry; season lightly with 1/2 teaspoon salt.

2. 2

   Heat 2 tablespoons oil in a large Dutch oven over medium‑high heat and brown the pork in batches until nicely seared on all sides, 6–8 minutes per batch; transfer browned pieces to a plate.

   20 min
3. 3

   Add the chopped onion and carrots to the pot and cook, stirring, until the onion softens and begins to color, 6–8 minutes.

   8 min
4. 4

   Stir in the crushed garlic and tomato paste and cook 1 minute more to bloom the tomato paste.

   1 min
5. 5

   Pour in 3 cups water to deglaze the pot, scraping up browned bits, then return the pork to the pot and add the cold water, bay leaves and peppercorns; bring to a gentle boil.

   10 min
6. 6

   Reduce heat to low, cover partly, and simmer gently until the pork is tender and the broth is flavorful, 45 minutes.

   Skim any foam from the surface the first 10–15 minutes for a clearer broth.

   45 min
7. 7

   While the meat simmers, rinse the pearl barley under cold water until the rinse runs clearer; drain.

8. 8

   After the initial 45 minutes of simmering, add the rinsed barley and the cubed potatoes to the pot, stir to combine.

9. 9

   Cover and simmer until barley and potatoes are just tender, about 25 minutes.

   25 min
10. 10

    Meanwhile, place a skillet over medium heat with 1 tablespoon butter or oil. Add the drained sauerkraut and sauté 6–8 minutes until it softens and some edges caramelize; stir in the brown sugar and cook 1 minute to balance the acidity.

    10 min
11. 11

    Transfer the sautéed sauerkraut to the soup pot, stir, and simmer everything together 10 more minutes so flavors marry; taste and add remaining salt to season.

    10 min
12. 12

    Remove the pork pieces to a cutting board, shred meat from the bones with two forks, discard bones, and return the shredded meat to the pot.

    10 min
13. 13

    Ladle the soup into bowls, sprinkle each with chopped dill, and serve with rye or country bread.