Kapusniak

• 5 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
• 2 large celery stalks, chopped
• 2 large carrots, chopped
• 2 tart apples, peeled, cored, and chopped
• 1 ounce dried porcini or other mushrooms, reconstituted (page 112) and chopped
• 3 tablespoons butter or extra virgin olive oil
• 1 large onion, diced
• 1 pound sauerkraut, drained and chopped, juices reserved
• 1 tablespoon caraway seeds
• Salt and black pepper to taste

1. Bring the stock to a boil in a large saucepan; add the celery, carrots, apples, and mushrooms (taste the water in which you soaked the mushrooms; if it tastes good, add that too).
2. Simmer over low heat until everything is soft, about 20 minutes.
3. Meanwhile, melt the butter in a large skillet over medium heat and cook the onion and sauerkraut, stirring occasionally, until browned and softened, about 10 minutes.
4. Lower the heat and stir in the caraway seeds.
5. Stir the sauerkraut mixture into the simmering stock and cook until the soup thickens slightly, 5 to 10 minutes.
6. Season with salt if necessary, pepper, and the reserved sauerkraut juice.

beef, celery stalks, carrots, apples, porcini, butter, onion, sauerkraut, caraway seeds, salt

Taken from www.epicurious.com/recipes/food/views/kapusniak-385794 (may not work)