Ukrainian Kapusnyak
There are many versions. Some use fresh cabbage, others sauerkraut; some include millet, pork, smoked meat, or all of the above.
Ingredients
Instructions
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Brown the pork in the oil over medium-high heat, working in batches if necessary.
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Add the carrots and celery and cook 4–5 minutes.
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Add garlic, paprika, black pepper, caraway if using, and the bay leaf. Stir about 30 seconds.
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Pour in the stock and water.
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Bring to a simmer and cook the pork gently for about 30 minutes.
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Add the potatoes and millet and cook another 10 minutes.
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Add the sauerkraut and continue simmering 15–20 minutes, until the pork, potatoes, and millet are tender.
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Taste before adding salt—the sauerkraut may already contribute quite a bit.
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Finish with dill and parsley.
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If the soup is too thick, add a little stock. If it needs more acidity, add a spoonful of sauerkraut brine rather than vinegar.
Optional richer version
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For a stronger autumn/winter character, add 4–6 oz smoked kielbasa, sliced, during the final 15 minutes.
