This recipe is a typical Eastern European dish. It’s very popular among countries such as Ukraine, Russia, Poland and Bulgaria. Each of these countries have their own spin on this recipe, and each cook have their unique take. Of course, you can make this more flavorful with adding some smoke meat, such as smoked pork shank or you can make it totally vegetable based. You can prepare this dish with mushrooms instead of the meat which will give it such a depth of flavor.
This is just one way to make this soup. You can always make it your way and create something special. The flavors of this soup merry well with time and the flavor profile improves with time too. It’s best to serve the day after, but if you are inpatient like me, can’t wait, and a fan of this deliciousness, just go ahead and consume it immediately after preparation.
So, here is my take on this soup . One of the most important things you need to remember is to use good sauerkraut. If possible, home made sauerkraut is much better than the one you will find in your local grocery store.
You Need:
| Pork shoulder | 1 pound | |||||||||||
| Yellow Onion | 1 | |||||||||||
| Carrots | 2-medium size | |||||||||||
| Celery stalk | 1 | |||||||||||
| Rice | 1 cup | |||||||||||
| Sauerkraut | 1 pound | |||||||||||
| Fresh parsley | 2 Tbsp. | |||||||||||
| Fresh dill | 2 Tbsp. | |||||||||||
| Thyme | 1/2 Tbsp. | |||||||||||
| Garlic and Onion Powder | To taste | |||||||||||
| Water | 7-8 cups |
