Kapusniak

Shopping list

• 400 g pork shoulder or neck — cut into 2 cm cubes

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• 100 g smoked bacon or pork belly — diced

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• 300 g sauerkraut — drained and roughly chopped

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• 80 g pearl barley — rinsed

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• 1 piece medium onion — chopped

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• 2 piece medium carrots — peeled and diced

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• 2 piece medium potatoes — peeled and diced

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• 2 piece bay leaves

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• 6 piece black peppercorns — whole

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• 1.5 l vegetable or pork stock

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• 1 tsp salt — to taste

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• 100 ml soured cream — for serving

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Step by step

1. 1

   In a large heavy pot, cook the diced bacon over medium heat for 4– 5 minutes until the fat renders and the bacon begins to crisp.

2. 2

   Add the pork cubes and brown them on all sides for about 6 minutes.

3. 3

   Add the chopped onion and cook for 3 minutes until softened.

4. 4

   Stir in the sauerkraut and cook for 2 minutes, allowing the flavours to meld.

5. 5

   Add the pearl barley, carrots, potatoes, bay leaves, and peppercorns, then pour in the stock.

6. 6

   Bring to the boil, then reduce heat to low, cover, and simmer gently for 50– 60 minutes, stirring occasionally, until the barley is tender and the pork is very soft.

7. 7

   Taste and adjust seasoning with salt as needed (sauerkraut is already salty, so add carefully).

8. 8

   Remove the bay leaves and serve hot in deep bowls, each portion topped with a generous dollop of soured cream and accompanied by dark rye bread.