Kapusnyak (Oxtail Sauerkraut Soup)

Ingredients

• •1 package oxtail pieces (about 2 to 3 pounds)
• •1 quart sauerkraut
• •1 quart cabbage
• •1 cup cubed carrots
• •2 to 3 cups cooked potatoes and liquid
• •1 teaspoon salt
• •1/2 cup cream of wheat cereal
• •2 to 3 cloves garlic, minced

Directions

1. 1Wash oxtail and put in cold water in a 6-quart kettle. Bring to a boil and then turn down to simmer. Spoon off the scum or foam until no more appears. Cook the oxtail until it is almost done. Next, drain the sauerkraut and squeeze out remaining liquid from it, reserving the juice. Chop the sauerkraut and cabbage well. Add sauerkraut, cabbage, and carrots to the kettle and cook until vegetables are tender.
2. 2Cook potatoes in a separate pan. When they are done, mash them in their own liquid. Add this to the soup kettle. Cook together until flavors are blended. When almost done, stir in cream of wheat to thicken the soup. Stir frequently since cream of wheat tends to stick easily. Add the minced garlic and cook a few minutes more. If the soup isn't sour enough, add some of the reserved sauerkraut brine.