Kapusnliak (Polish Cabbage Soup). : (from the Oregonian 02/05/12)

Makes,8 servings

Mira Kowalska makes all sorts of soups for her Southeast Portland food cart, Mira's Ladle. But one of the specialties that was most popular during her Polish childhood was kapusniak, a hearty winter soup that packs a double-cabbage wallop from both fresh cabbage and fermented sauer-kraut Kowalsta got this recipe from her mother, who 'Made it quite often for her hungry children. And although a kraut-laced soup sounds strange to American palates, it's surprisingly balanced and complex, and manages to be hearty without being heavy.

· 1 quart sauerkraut, drained and rinsed.

· 1 pound chicken (thighs, drumsticks, breasts, whatever you have on hand and whatever meat you like)

· ½ pound good Polish sausage (optional, but hlghly recommended)

· bay leaf

· 3 whole corns of allspice (or 1/4 teaspoon ground) '

· ½ White cabbage (about 1 pound), cut into this shreds

· 1 carrot, shredded

· 2 Yukon gold potatoes, cut,Into a 1/4-inch dice

· 2 celery stalks, cut into a ¼ inch dice

· 1 quart good chicken broth (Kowalska recommends home made) •

· Salt, to taste

· 2 tablespoon minced flat-leaf parsley (plus additional coarsely chopped for garnish)

· 1 tablespoon dried marjoram

· 3 tablespoons olive oil (divided)

· 1 medium yellow onion, cut into a small dice

· 2 tablespoon flour (for roux - optional) • .

· Salt and freshly ground black pepper, to taste •

· Crusty bread, for serving

·

In a large soup pot (at least a gallon) put the sauerkraut, chicken, sausage, bay leaf and allspice, and cover with 1 ½ quarts water. Bring to boil over a high heat, then reduce the heat until it's just high enough to maintain a simmer, and simmer for one hour.

While the sauerkraut-chicken mixture is cooking, place the shredded cabbage, carrot, potatoes and celery in a pot, and cover with the chicken broth and a pinch of salt Bring to a boil over a high heat, then reduce the heat until it's just high enough to maintain a simmer Cook until the vegetables are tender, 10-12 minutes.

When the large pot has simmered for an hour, remove the chicken and sausage, and let sit until cool enough to handle. Shred the chicken off the bone, and cut the sausage into small cubes. Add the meat back to the pot, along with the pot of cooked vegetables. Add the parsley and marjoram.

In a small skillet, heat 2 tablespoons of the oil over medium heat Add the onion, and saute until golden, about 5 minutes. Transfer to the soup pot. If making the roux, add the remaining 1 table- spoon of olive oil, and sprinkle in the flour. Stir to evenly coat the flour with the oil, and cook until the roux is dark gold but not brown, 1-2 minutes. Transfer the roux to the soup, stir, and let everything simmer together for another two minutes. Season to taste with salt and pepper, and garnish with the additional fresh parsley Serve with bread.

— Mim Kowalska, Mira’s Ladle

PER SERVING; calories:186 (35% from fat); protein:121 grams; total fat 72,grams; saturated fat 12 grams; cholesterol:36.8 mg; sodium: 659 mg; carbohydrate: 20.1 grams; dietary fiber: 4 gras