Grah i Kupus

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

What the hell is Grah i Kupus??????????????

Never heard of it but it sounds like it might be good!
 
http://easterneuropeancui...kraut-soup-grah-i.html

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!! 

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........

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!!!

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.

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!

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. 

 I want that, too. I do believe there's an Alsacian wine in the rack.

I would like that recipe, Lisa!

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.

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.

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!! 
 

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!