Learn more

Home / Recipes / Soups / Kapustnyak Zaporizhian

Kapustnyak Zaporizhian

Name: Kapustnyak Zaporizhian
Total time: 60 min
Yield: 6
Cuisine: Ukrainian
Ingredients: Pork 500 g; Sauerkraut 600 g; Potatoes 400 g; Millet 2 tbsp; Carrot 1 pieces; Parsley 1 pieces; Onions 1 pieces; Dairy butter 3 tbsp; Salted pork fat 50 g; Smetana (sour cream) 4 tbsp; Water 2 l; Salt to taste; Ground black pepper to taste; Bay leaf 2 leaves; Celery 1 pieces

Type: Soups

Servings: 6

Ready in: 1 hour

Calories: Middle

Kapustnyak is a soup from sauerkraut that is very popular not only in Ukraine, but in many other countries of the world. It is a very rich, tasty and, in addition, healthy dish. It is a direct rival of famous Ukrainian borsht.
Kapustnyak's main ingredient is sauerkraut. If it's too sour, it should be washed with cold water. Besides sauerkraut, meat - rather pork, which adds rich flavor and aroma to the dish - and various vegetables - potato, onion, carrot, herbs and spices - are added to kapustnyak. It is seasoned with mixture of dairy butter, flour, sour cream and garlic. Kapustnyak with millet is called 'Zaporizhian', while it was cooked by Ukrainian Cossacks since early times.
Kapustnyak is regularly served with sour cream sprinkled with herbs.

Ingredients

Pork 500 g

Sauerkraut 600 g

Potatoes 400 g

Millet 2 tbsp

Carrot 1 pieces

Parsley 1 pieces

Onions 1 pieces

Dairy butter 3 tbsp

Salted pork fat 50 g

Smetana (sour cream) 4 tbsp

Water 2 l

Salt to taste

Ground black pepper to taste

Bay leaf 2 leaves

Celery 1 pieces

Stages of cooking

Drain, chop and braise the sauerkraut until half-ready. Add the dairy butter and pork stock.

Shred the carrot, celery and parsley root, and a part of onions; fry in dairy butter.

Mince the pork fat. Add the remaining onions, parsley, and a little of stock; mash them in the mortar.

Add the peeled and diced potatoes in the pork stock and cook for 10-15 mins. Add the braised sauerkraut, millet and cook until ready.

Add the mashed pork fat 7-10 mins before it is ready. Season the kapustnyak with salt, pepper and bay leaf.

The kapystnyak is served in plates with chopped pork, parsley and sour cream.

Baked buns with chicken and mushrooms

The farinaceous food is widely common in Ukrainian cuisine. The one of the most popular dishes is buns (pyrizhky). They are crescent-shaped or long-shaped stuffed pastry buns. In old times, they were the protagonist of every feast in Ukrainian house. Buns can be baked or fried; made of yeast dough or short pastry; they can be sweet or savory. Also

Lazy vareniki

Lazy vareniki is a traditional Ukrainian dish. They are called lazy, while they demand less cooking time and efforts than traditional ones. It is nothing else, but boiled dough mixed with stuffing - mostly curd. Lazy vareniki can be also made with potatoes, meat or mushrooms. Depending on stuffing they may be salty or sweet. Both are served with so

Lamb Dushenina

The Lamb Dushenina is an age-old national Ukrainian dish, that as a matter of fact is meat braised with vegetables, however the vegetables are the subject to every cooker and their selection depends on his tastes and preferences. The dish is cooked either in a deep casserole over stove, or in a clay pot in oven, that also depends on cooker’s wish.

Kvass

Kvass is a popular Slavic drink known since the Kievan Rus times. Made from rye or barley malt, it is not only very tasty, but refreshing and helpful for metabolic processes' normalization. Besides that, kvass is traditionally summer drink that perfectly slakes thirst and increases efficiency. In order to make real kvass, you need minimum ingredie

Advertisement

Learn more

Kapustnyak Zaporizhian

Ingredients

Stages of cooking

We recommend