It is the most Ukrainian (Zaporizhzhian) version. You can use rice, buckwheat, or pearl barley, or no grain at all (closer to the Polish kapusnyak with sausage). Rinse millet until the water runs clear to remove its bitterness.

Too sour, what do I do?

Replace some sauerkraut with fresh cabbage, add a pinch of sugar, and do not pour in all the brine at once. The sauteed onion and carrot also soften it.

Can I make it lenten or vegetarian?

Yes, the classic lenten version is on a mushroom broth with oil, no meat. Leave out the sour cream for vegan, or keep it for vegetarian.

Yes, it is better the next day as the acid and spices meld. It keeps and freezes well.

Ukraine · Soups · Gluten-free

Kapusnyak

Name: Kapusnyak
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 600 g pork ribs; 2500 ml water; 400 g sauerkraut; 400 g potatoes; 80 g millet; 100 g onion; 100 g carrot; 2 whole bay leaf; 3 tbsp fresh dill; 6 tbsp sour cream; 2 tbsp sunflower oil; 1 tsp salt; 0.5 tsp black pepper

A hearty Ukrainian sauerkraut soup, Cossack food made in one pot. Sauerkraut and millet simmer in a pork-rib broth with potatoes, onion, and carrot; sour, smoky, and filling, it is served hot with dill and a spoonful of sour cream.

75 min 250 kcal 6 serves Advanced🌾Gluten-free🇺🇦Ukraine Jump to recipe

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Ingredients

ServingsMetric

600 gpork ribs
2500 mlwater
400 gsauerkraut
400 gpotatoes
80 gmillet
100 gonion
100 gcarrot
2 wholebay leaf
3 tbspfresh dill
6 tbspsour cream
2 tbspsunflower oil
1 tspsalt
0.5 tspblack pepper

Method

Put the pork ribs in a pot with the water, bring to a boil, skim off the froth, then simmer for about 40 minutes until tender. Lift out the ribs.
Meanwhile, saute the sauerkraut in 1 tablespoon of the oil over medium heat for about 10 minutes to soften it and round off its sharpness.
In another pan, soften the chopped onion and grated carrot in the remaining oil until golden, about 6 minutes.
Cut the potatoes into cubes and add them to the broth with the bay leaves. Simmer 10 minutes, until almost tender.
Rinse the millet until the water runs clear, then add it with the sauteed sauerkraut and the onion-carrot mixture. Simmer 15 minutes, until the millet is soft.
Cut the meat off the ribs, return it to the pot, and season with salt and black pepper. Add a pinch of sugar if it is too sour.
Cover and rest 15 to 20 minutes off the heat. Serve hot with dill and a spoonful of sour cream.

FAQ

They were cooked together with the sauerkraut. The cabbage's acid keeps potatoes from softening, so cook the potatoes until tender first and add the cabbage after.