• 1 1/2 lb. neck bones
  • 2 medium potatoes
  • 1/2 lb. dried lima beans
  • 1 lb. sauerkraut
  • salt and pepper
  • 1 onion
  • (optional) ribs, beef, lamb, pork
  • 1 small head cabbage(fresh) chopped fine


Put meat in 4 quart kettle with enough water to cover meat. Add as needed(boils down).Boil, removing scum with a strainer. Turn flame to simmer. If beans are used, cook with meat. Cook til meat is almost done. Add rest of ingredients. Simmer till done and season till taste. Serves 6.

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Submitted 6/13/05.
Source: Sabin School Cookbook
Submitted By: Linda Wilson
Kapuschnak (Sauerkraut Soup), Ukrainian