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.

Shynka

Shynka (baked ham) is a traditional Ukrainian dish. It is cooked of piece of meat (chiefly of pork) seasoned with salt, pepper, minced garlic and other spices before baking it in the oven. As many Ukrainian dishes, the shynka has it overseas analogues. Therefore, Austria and Germany boasts Schweinsbraten, and Quebec has rôti de porc, which literall

Sauerkraut with Beetroot

Traditionally, sauerkraut is made with cabbage and carrot, which grant the dish with light flavor and milky colour, as it doesn’t have any coloring pigment. However, there is a plenty of sauerkraut recipes, including sauerkraut with beetroot, in particular. Such a combination boasts slightly exotic taste, as well as a bright scarlet colour. Moreove

Vareniki with Cherries

If you've read 'Evenings on a Farm near Dikanka' by Russian classical writer Nikolai Gogol, you surely remember how adroitly one of the characters ate vareniki with sour cream that flew into his mouth by themselves. Of course, traditional Ukrainian vareniki don't have such super skills, but their taste is sure to make you think of the Ukrainian cui

Goose Stuffed with Apples and Potatoes

Many people tend to associate the stuffed goose with a holiday. Firstly, because this dish looks festive and imposing, secondly, it is very delicious and mouth-watering. The recipe itself is very simple; however it requires lots of time and preparation because the goose should be marinated from night to soak in necessary amount of spices. There are

Advertisement

Learn more

Kapustnyak Zaporizhian

Ingredients

Stages of cooking

We recommend