Kapusniak Recipe

• 4 slices Bacon (chopped)
• 1 large Onion (chopped)
• 2 Celery Ribs (sliced)
• 4 Carrots (peeled & sliced)
• 2 large Potatoes (diced)
• 2 Garlic Cloves (minced)
• 1 small Cabbage (chopped)
• 910 g Pork Spare Ribs
• 1 meaty Ham Bone
• 455 g Sauerkraut
• 240 g Tomato Sauce
• 16 cups Beef Stock
• 1 tbsp Sweet Hungarian Paprika
• 1 Bay Leaf
• 2 tbsp Sugar
• Little Parsley (chopped)
• Sour Cream (to garnish)
• Oil (as required)

• Pour pork ribs into a pot and cook on high flame. Add cooking oil, if required.
• Stir in bacon and cook until almost all the fat has been discharged.
• Add onion, celery, carrots, potatoes, and garlic in a separate pan and cook until the onions are slightly browned.
• Add cabbage and cook until tender.
• Add the pork ribs, ham bone, sauerkraut, tomato sauce, beef stock, paprika, bay leaf, and sugar. Stir well and bring to a boil. Cook on medium flame for 2 hours or until meat turns tender.
• Remove the ribs and ham bone from the soup and separate the meat from them.
• Cut the meat into small pieces and put back in the soup.
• Keep aside to cool and refrigerate thereafter.
• Stir the frozen soup well and heat again. Garnish with sour cream and little parsley on top.
• Serve hot.