Sauerkraut – 4 pounds

Smoked Pork Bones – 13 ounces (369 grams)

Pork Loin – 1 pound

Potatoes – 9 small size potatoes

Carrots – 2 medium size

Onion – 1 large size

Water – 2 1/2 liters

Extra Virgin Olive Oil – 2 tablespoons

Bay Leaves – 3 leaves

Whole Allspice – 3 pieces

Ground Black Pepper – 1 teaspoon

Sea Salt – 1 teaspoon

Fresh Bread or Baguette – few slices

Kapuśniak – In Eastern Europe, the tradition of fermenting vegetables is passed down from generation to generation.  In many households, the vegetable crops, such as cabbage, cucumbers and tomatoes are fermented each summer and become essential nutrients during the winter.  The fresh vegetables are fermented in glass jars or in wooden barrels and stored in cold cellars.  Different country regions and households have their own sauerkraut recipes, resulting in different flavors.  The traditional Sauerkraut is made of finely chopped cabbage layered with salt and left to ferment over a period of time.  In European cuisines, the sauerkraut is often used in specialty soups, meat stews, vegetarian dumplings and vegetable salads.  During the summer, our colorful vegetable garden was the central stage of my grandmother’s cabbage fermenting project.  In the large wooden barrel, layers of the shredded cabbage, shredded carrots, salt and a bit of sugar were pressed together to release their natural juices and aromas, and stimulate the fermentation process.  The home-made sauerkraut is ambrosial and a primary ingredient in many Polish dishes.  Kapuśniak, a traditional Polish soup, is made with sauerkraut, smoked pork bones, pork meat, fresh carrots, onion and spices.  Our recipe uses an imported sauerkraut from Poland, home-made in wooden barrels.  Our Kapuśniak is a sharp-flavored soup and a hearty main dinner course, served with fresh bread on the side.