Best 3 Krautnik Recipes
**Krautnik: A Hearty and Flavorful Soup to Warm You Up**
Krautnik is a traditional Polish soup made with sauerkraut, sausage, and potatoes. It is a hearty and flavorful dish that is perfect for a cold winter day. There are many different variations of krautnik, but the basic ingredients are always the same. Sauerkraut is the star of the show, providing a tangy and sour flavor to the soup. Sausage adds a savory and smoky flavor, while potatoes and other vegetables add heartiness and texture. Krautnik is often served with a dollop of sour cream or yogurt, which helps to balance out the sourness of the sauerkraut. In this article, we will provide three different recipes for krautnik, each with its own unique flavor profile. The first recipe is a classic krautnik made with kielbasa, potatoes, and carrots. The second recipe is a vegetarian krautnik made with smoked tofu, mushrooms, and barley. The third recipe is a spicy krautnik made with chorizo, bell peppers, and jalapenos. No matter which recipe you choose, you are sure to enjoy this delicious and comforting soup.
KRUPNIK
A delicious, traditional Polish soup featuring barley and vegetables!
Provided by polishhousewife
Categories Soup
Time 2h
Number Of Ingredients 16
Steps:
- Add the chicken thighs and water to a large pot and bring to a boil. Simmer for 3o minutes while preparing the mushrooms and dicing the vegetables. Skim off any foam.
- Add the dried mushrooms to a small bowl or glass, add enough boiling water to cover. You might need to place another bowl or glass on top of the mushrooms to keep them immersed in the water.
- After 30 minutes, remove the mushrooms from the water; dice and add to the soup. Decant the mushroom water, adding it to the soup, but leave any sediment that has collected at the bottom in the bowl or glass. Add the onion, garlic, carrots, parsnip, celery, bay leaves, allspice, peppercorns, and 1 teaspoon salt. Simmer for an hour.
- Add the potato and barley. Simmer until they are tender, 20 - 30 minutes. Carefully, remove the chicken thighs, shred the meat and return to the soup (or use as dog treats). Taste and add salt and pepper to taste. Garnish with snipped parsley and dill.
Nutrition Facts : ServingSize 1 1/2 cup serving, Calories 123 calories, Sugar 2 g, Sodium 255.5 mg, Fat 1.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 17.8 g, Fiber 3.4 g, Protein 9.5 g, Cholesterol 35 mg
CHRIS' KRAUT
A great Polish side dish that goes well with any meat or poultry. Especially good with pork roast.
Provided by ANITA G.
Categories Side Dish Vegetables
Time 30m
Yield 5
Number Of Ingredients 4
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
- In a medium saucepan heat sauerkraut with a little water over medium heat. Stir in crumbled bacon, sugar and 3 to 4 tablespoons of bacon drippings. Cook for 20 minutes, or until heated through. Season with salt and pepper to taste.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 24.1 g, Cholesterol 30.9 mg, Fat 20.6 g, Fiber 2.4 g, Protein 6.1 g, SaturatedFat 6.8 g, Sodium 970.4 mg, Sugar 21.4 g
LITHUANIAN KRUPNIKAS
Lithuanian spiced honey liqueur. Serve warm as a traditional Eastern European cold remedy - a quick heat-up in the microwave works great.
Provided by JOENAUJOKAS
Categories Drinks Recipes Liqueur Recipes
Time P14DT1h
Yield 8
Number Of Ingredients 16
Steps:
- Crack the cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan with the caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in the water, and bring to a boil. Cover, and simmer until the liquid is reduced by 1/2. Strain out spices, and set the liquid aside.
- Pour honey into a large pot, and bring to a boil over medium heat. Skim off any foam from the top. Stir in the strained liquid from the spices and vanilla extract. Remove from heat and place far from the stove to avoid any flare-ups from the grain alcohol. Slowly stir in the grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
- The following day, pour the liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.
Nutrition Facts : Calories 705.5 calories, Carbohydrate 96.2 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 0 g, Sodium 10.1 mg, Sugar 93.5 g
Tips:
- To save time, use pre-shredded cabbage and pre-cooked sausage.
- If you're using fresh cabbage, be sure to shred it thinly.
- Brown the sausage over medium heat until it's cooked through.
- Add the cabbage, onion, and garlic to the pot with the sausage and cook until the cabbage is softened.
- Add the chicken broth, tomatoes, and seasonings and bring to a boil.
- Reduce the heat to low and simmer for at least 30 minutes, or until the cabbage is tender.
- Serve with sour cream, crusty bread, or mashed potatoes.
Conclusion:
Krautnik is a hearty, flavorful soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. Whether you like it spicy, mild, or somewhere in between, you're sure to find a krautnik recipe that you'll love.
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