Polish Pork and Sauerkraut Soup

Ingredients

• 1.25 lbs pork shoulder, cut into 1-inch cubes
• 1 large yellow onion, sliced
• 3 cups sauerkraut, drained
• 1 tsp caraway seeds
• 6 cups beef or pork broth
• 1 can (14.5 oz) diced tomatoes (canned)
• 1 leaf bay leaf
• 2 tbsp olive oil
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Pat pork dry. Heat oil in a large pot over medium-high until shimmering.

2. 2

   Working in batches, sear pork 2-3 minutes per side until browned. Set aside.

3. 3

   Add onion to the pot. Cook, stirring occasionally, until softened and golden, ~5 minutes.

4. 4

   Stir in caraway seeds. Cook for 30 seconds until fragrant.

5. 5

   Return pork to the pot. Add sauerkraut, broth, tomatoes with juice, and bay leaf.

6. 6

   Bring to a boil, then reduce heat to low. Simmer, partially covered, 30 minutes.

7. 7

   Taste and adjust seasoning with salt and pepper. Remove bay leaf.

8. 8

   Ladle into bowls. Serve hot with dark rye bread or crusty bread on the side.

Tools you’ll need

• large pot (5-6 quart capacity)
• cutting board
• chef's knife
• wooden spoon
• ladle

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