Ukraine · Soups · Gluten-free
Kapusnyak
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★★★★★4.7
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
- ½ 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.
Rate this
Rate this recipe
Keep browsing
More dishes from the Ukrainian archive — picked by overlap with what you're cooking now.
Join the conversation
Comments
No comments yet — be the first!