Меню

Home / Recipes / Soups / Kapustnyak Zaporizhian

Kapustnyak Zaporizhian

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

1
Drain, chop and braise the sauerkraut until half-ready. Add the dairy butter and pork stock.
2
Shred the carrot, celery and parsley root, and a part of onions; fry in dairy butter.
3
Mince the pork fat. Add the remaining onions, parsley, and a little of stock; mash them in the mortar.
4
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.
5
Add the mashed pork fat 7-10 mins before it is ready. Season the kapustnyak with salt, pepper and bay leaf.
6
The kapystnyak is served in plates with chopped pork, parsley and sour cream.

 

 

 

Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!

We recommend

Knyshi
The knyshi are mouth-watering and aromatic stuffed buns, very popular through Western Ukraine. Their filling varies very much – they can be stuffed with cottage cheese or jam, browned onion or cracklings... The bryndza, mashed potatoes, cheese or cabbage are used as filling in Hutsul cuisine.
Read more
Cod Liver on Toasts
The cod liver is a great compliment to alcoholic beverage due to its high fat content.
Read more
Dniester
It is a contemporary Ukrainian cuisine’s salad. They say that it was invented by the chef of Chernivtsi restaurant “Dnister” in 1960s. Also, this salad gained prize-winning place at the all-USSR culinary contest.
Read more
Pumpkin Porridge with Cereals
The pumpkin is a very beneficial product that is consumed almost all year long in Ukraine. The age-old Ukrainian pumpkin porridge is made with cereals; however the modern cookers use rice instead. Another contemporary complements to the porridge are raisins, dried pears, apricots and other dried fruits.
Read more