Kapusniak — Sauerkraut Soup
Tangy cabbage meets a warming bowl.
Where it comes from
Poltava Oblast, Cherkasy Oblast, Zaporizhzhia Oblast, Dnipropetrovsk Oblast, Kirovohrad Oblast
History
Kapusniak is based on fermented cabbage. Both meatless and pork versions are traditional. Fermentation preserved cabbage, while grain made the soup more filling.
Today
This vegetable version uses millet. Add the acidic cabbage after the potatoes soften.
Ingredients
- 350 g sauerkraut
- 300 g potatoes
- 70 g millet
- 100 g onion
- 100 g carrots
- 30 ml neutral cooking oil
- 1800 ml water
Method
- Rinse the millet with hot water.
- Dice the potatoes; rinse very salty sauerkraut if needed.
- Cook potatoes and millet in the water for about 20 minutes, until almost tender.
- Sauté onion and carrot in oil.
- Add them and the sauerkraut to the pot.
- Simmer for another 20 minutes.
- Taste before adding salt.
How to serve
Serve hot with bread, after letting the soup rest briefly.
Sources
Check ingredients for allergens. Times and amounts are approximate.
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