Kapusta (Ukrainian Sauerkraut Soup)
List of Ingredients
2 large jars sauerkraut (I prefer Snowfloss), rinsed (Don't use Bavarian style)
1 package dried split peas
2 large (baseball sized) or 3 medium (tennis ball sized) yellow onions, minced
I stick butter and 1 stick margarine
Recipe
Soak peas overnight in water to cover. Rinse in a colander, then remove peas to a deep, heavy pot, with water to cover plus about 1/4"and bring to a boil. Simmer over medium heat until peas are soft. Keep warm over low heat while cooking onions.
In a large frying pan, melt butter and margarine over medium-low heat, and add onion, simmering until transparent and soft, with lots of freshly ground black pepper. Add rinsed sauerkraut to onions and heat through until slightly simmering. Remove to pot with peas, and raise heat to simmer. Cook slowly, stirring often until flavors are well blended, about 90 minutes. Let cool slightly and serve in shallow soup bowls with thick slices of challah or a slightly sweet egg bread, such as paska.
This is actually best made the day before serving, as it's better after its had a chance for the flavors to blend
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