Ukrainian Cabbage Soup
Found on Pinterest
NOTE: Can be canned or frozen. You can thicken the soup before freezing or after defrosting or after opening a jar to heat by making a butter-flour roux consisting of 4 tablespoons butter or margarine and 4 tablespoons all-purpose flour.
Makes 7 - 8 quarts
5–6 pounds pork neck bones
2 whole bay leaves
2 teaspoons ground black pepper
water to cover neck bones
1 large head cabbage, cored and shredded
2 28-ounce cans sauerkraut
2 large onions, finely chopped
4 Tbsp. whole caraway seeds
1 or 2 shredded carrots (OPTIONAL)
Put neck bones in a large stockpot.
Add bay leaves and pepper; cover with water. Start on high heat to boil; reduce heat and cook 1 hour. Add shredded cabbage, sauerkraut (including juice), and chopped onions. Continue to cook about 45 minutes; meat will start falling off bones. Add caraway seeds. Remove and discard bay leaves. Remove bones with slotted spoon. After cooling bones, remove meat and discard bones. Add meat back to soup.
Add bay leaves and pepper; cover with water. Start on high heat to boil; reduce heat and cook 1 hour. Add shredded cabbage, sauerkraut (including juice), and chopped onions. Continue to cook about 45 minutes; meat will start falling off bones. Add caraway seeds. Remove and discard bay leaves. Remove bones with slotted spoon. After cooling bones, remove meat and discard bones. Add meat back to soup.
Freeze or
If canning, ladle soup into sterilized wide-mouth quart jars, leaving 1" headspace. Wipe rims. Cap and seal. Process in a pressure canner at 10 pounds pressure for 1 hour and 15 minutes for pints and 1 hour and 30 mins for quarts.
Tomorrow's Soup of the Day... UnStuffed Cabbage Roll Soup
Tomorrow's Soup of the Day... UnStuffed Cabbage Roll Soup
