Kapusniak (Капусняк (Kapusniak))
Overview
Kapusniak is a Ukrainian sauerkraut soup. Pork ribs or smoked meat are simmered to make a broth, then sauerkraut, diced potatoes and often a handful of millet are added, along with carrot and onion fried in lard or oil until golden. Some cooks also add tomato paste, bay leaf, garlic and a little of the sauerkraut juice to make it more sour. The millet softens and thickens the broth slightly. The soup is tangy, smoky and filling, and it is served hot with a spoon of sour cream, chopped dill and rye bread.
History
Kapusniak has been cooked in Ukrainian villages for centuries, using the sauerkraut that every household fermented in barrels in autumn to last through the winter. It was a common dish of the Cossacks and is especially linked to the cold months and to the Christmas Eve fast, when a meatless version with mushrooms is prepared. Related sauerkraut soups are made in Poland and Belarus, but the Ukrainian version with millet is distinctive.
Main ingredients
Sauerkraut, pork ribs, potatoes, millet, carrot, onion. The soup is built on pork broth with sauerkraut and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Potato soups · Cabbage soups · More soups from Ukraine
Recipe
Method
- 145 min
Simmer the ribs in 2.5 l water for 45 minutes, skimming.
- 225 min
Add the sauerkraut, potatoes, millet and bay leaves and cook for 25 minutes.
- 3
Fry the onion and carrot in the oil until golden, then stir in the tomato paste.
- 410 min
Add the fried vegetables and garlic to the soup and simmer for 10 minutes.
- 5
Season and serve with sour cream and dill.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
