Kujawy is the source of the classic Kvass soup. This recipe has been passed down from generation to generation for hundreds of years. With sauerkraut juice, it’s a really nice and simple soup.
Kvass Soup Ingredients
- 4 glasses of water from 1 liter
- About 300 ml of sauerkraut juice
- 250 g of smoked ribs or bacon
- 200 g of sausage, e.g. 100 g of a portion of slightly dried celery root
- One parsley root, about 100 g
- Two small carrots (up to 150 g)
- One small onion (up to 50 g)
- One hundred grams of sour cream 18%
- Two tablespoons of wheat flour (all-purpose flour) with spices and herbs: 1/3 teaspoon of pepper, 2 bay leaves, 2 allspice seeds and 3 tablespoons of marjoram
Kvass soup
Step 1: Prepare the vegetables
Put the chopped and peeled carrot, celery root and parsley into a medium-sized pot. Add two bay leaves, two allspice seeds and a small onion. Also add a liter of water.
Step 2: Bring the broth to a boil
Put the lid on the pot. After the broth boils, reduce the burner power so that the soup barely blinks. Cook until vegetables are tender, about 30 minutes.
You can also use pork shank to prepare the soup. To make the meat soft, you need to extend the cooking time.
Step 3: Grate the vegetables.
Remove the vegetables from the soup. Once chopped, add the parsley and carrots to the stew again. Celery and onion are not used; however, they can be added to pâtés or pancakes prepared with cooked vegetables.
Step 4: Add smoked meat and sausage.
Add 200 grams of your favorite, lightly smoked sausage to the pot. Cut it in half. Add another 250 grams of raw, steamed or smoked bacon (without thick skin, finely chopped) or an equivalent amount of smoked ribs (without bones and cartilage) to the pot. After 20 minutes, put the lid on the pot and continue cooking the soup.
However, the proportions are flexible, so you can add more or less bacon or sausage. Additionally, it is possible to replace the standard sausage with white ribs (raw or steamed) or smoked.
Step 5: Add marjoram and juice
Pour 300 milliliters of sauerkraut juice into a pot and add three teaspoons of unheated marjoram. Return the soup to a boil and continue cooking for up to five minutes.
Tip: You can use a different amount of sauerkraut juice. The amount depends on the “strength” of the juice and the preferences of the sour person.
Step 6: Mix flour into the cream.
Put a ladle of boiling soup into another bowl, then add a few tablespoons of cold water to it. After some time, add two teaspoons of wheat flour and 100 g of 18% cream, constantly mixing the cream with the soup. Mix everything well to create a smooth liquid without flour lumps.
Step 7: Make the soup whiter
Put a ladle of hot soup into a bowl. After a quick stir, pour the entire mixture into the pot. Stir the soup slowly and allow it to come to a boil again. The soup is prepared in two to three minutes. It should become a little thicker.
Before serving, the Sour soup can be heated (on low heat). Serve with separate additions of mashed potatoes with roasted onion or dark sourdough toast. Gray pasta additions are also great. Add some fresh herbs such as parsley or a bit of thyme. Stores in the refrigerator for up to four days.
Enjoy your meal.
