Grah i Kupus

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Michael Hoffman
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2013/01/19 16:56:15 (permalink)

Grah i Kupus

I want some Grah i Kupus. And I want it now! Or at least sometime within the coming week.
#1

14 Replies Related Threads

    Foodbme
    Porterhouse
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    Re:Grah i Kupus 2013/01/19 17:23:16 (permalink)
    What the hell is Grah i Kupus??????????????
    #2
    kland01s
    Filet Mignon
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    Re:Grah i Kupus 2013/01/19 17:29:04 (permalink)
    Never heard of it but it sounds like it might be good!
     
    http://easterneuropeancui...kraut-soup-grah-i.html
    #3
    lleechef
    Sirloin
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    Re:Grah i Kupus 2013/01/19 17:37:11 (permalink)
    Grah i kupus is Serbian sauerkraut and bean soup.  It was my father's favorite food.  The thought came to mind because I'm baking some sauerkraut now to go along with Carle's brats.  Basically grah i kupus is ham and bean soup with the addition of sauerkraut.  It's actually very good!! 
    #4
    ann peeples
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    Re:Grah i Kupus 2013/01/19 19:44:25 (permalink)
    Wow-that is right up my alley! I make, what I think, is an awesome bean soup. The addition of saurkraut would bring it home........
    #5
    Foodbme
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    Re:Grah i Kupus 2013/01/19 19:54:35 (permalink)
    Thank you for the explanation. My old German Grandmother- In- Law would make her Kraut in a Crock in the basement. Stunk up the house for weeks!!!
    #6
    lleechef
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    Re:Grah i Kupus 2013/01/20 10:37:42 (permalink)
    Anyone thinking of making this should remember that the sauerkraut should be baked first with pork (bacon, ham hock, etc.) and onion before adding to the soup.  Unfortunately I think we ate too much of the kraut last night to make soup today.
    #7
    ann peeples
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    Re:Grah i Kupus 2013/01/20 12:23:55 (permalink)
    My Mom used to bake the sauerkraut with pork chops, etc. I loved the way the saurkraut turned brown from the juice of the meat...never any leftovers in our house!
    #8
    lleechef
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    Re:Grah i Kupus 2013/01/20 16:09:10 (permalink)
    In Alsace they make their famous choucroute Alsacianne which is sauerkraut baked with a LOT of pork.....smoked chops, fresh chops, bacon, sausages galore....in Alsacian white wine.  It is delicious. 
    #9
    Michael Hoffman
    Double-chop Porterhouse
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    Re:Grah i Kupus 2013/01/20 16:20:08 (permalink)
     I want that, too. I do believe there's an Alsacian wine in the rack.
    #10
    ann peeples
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    Re:Grah i Kupus 2013/01/21 07:51:17 (permalink)
    I would like that recipe, Lisa!
    #11
    brisketboy
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    Re:Grah i Kupus 2013/01/21 08:57:56 (permalink)
    My lovely Polish wife years makes an ethnic dish she calls "kapusta" which is sauerkaut, pork, mushrooms simmered in a slowcooker for about six hours and it is truely wonderful.
    #12
    ChrisOC
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    Re:Grah i Kupus 2013/01/21 09:04:54 (permalink)
    brisketboy

    My lovely Polish wife years makes an ethnic dish she calls "kapusta" which is sauerkaut, pork, mushrooms simmered in a slowcooker for about six hours and it is truely wonderful.

    That reminds me of bigos, which I love especially when it is leftovers.
    #13
    lleechef
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    Re:Grah i Kupus 2013/01/21 10:40:23 (permalink)
    ann peeples

    I would like that recipe, Lisa!

    Ann,
    It's kind of a throw-it-together recipe.  I would take about 6 strips of bacon, thick cut and cut into small pieces (lardon in French) and 1 small onion and start browning all this together.  Add the sauerkraut and 1 bottle Alsacian white wine and bake for 3 hours.  Then add the pork products according to their cooking time.......adding the sausages last.  Heap the kraut onto a platter, put the pork pieces on top and surround with boiled red potatoes.  Enjoy with a nice cold Alsacian Gewurtztraminer!! 
     
    #14
    ann peeples
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    Re:Grah i Kupus 2013/01/21 19:20:08 (permalink)
    Thank you, darling-I could do that recipe.I am a horrible baker, as it is too precise..I ,however, a great cook-and this is awesome. Thanks!
    #15
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