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Ukrainian Kapusnyak

Servings: 6
Description

There are many versions. Some use fresh cabbage, others sauerkraut; some include millet, pork, smoked meat, or all of the above.

Ingredients
  • 1 lb pork shoulder, cut into 3/4-inch cubes
  • 1 tbsp oil or rendered pork fat
  • 5 cups chicken or pork stock
  • 2 cups water
  • 1 lb sauerkraut, roughly chopped
  • 1 1/2 lb potatoes, peeled and cubed
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • 1/3 cup millet
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp black pepper
  • 1/2 tsp caraway seeds, optional
  • 1 tsp sweet paprika
  • Salt as needed
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped parsley
  • 6 oz smoked kielbasa (optional (add in last 15 minutes))
  • 1 pinch asafoetida powder (add with garlic)
Instructions
  1. 1
    Brown the pork in the oil over medium-high heat, working in batches if necessary.
  2. 2
    Add the carrots and celery and cook 4–5 minutes.
  3. 3
    Add garlic, paprika, black pepper, caraway if using, and the bay leaf. Stir about 30 seconds.
  4. 4
    Pour in the stock and water.
  5. 5
    Bring to a simmer and cook the pork gently for about 30 minutes.
  6. 6
    Add the potatoes and millet and cook another 10 minutes.
  7. 7
    Add the sauerkraut and continue simmering 15–20 minutes, until the pork, potatoes, and millet are tender.
  8. 8
    Taste before adding salt—the sauerkraut may already contribute quite a bit.
  9. 9
    Finish with dill and parsley.
  10. 10
    If the soup is too thick, add a little stock. If it needs more acidity, add a spoonful of sauerkraut brine rather than vinegar.
    11. Optional richer version
  11. 11
    For a stronger autumn/winter character, add 4–6 oz smoked kielbasa, sliced, during the final 15 minutes.
Read it online: https://wayfarerspantry.com/thepantry/recipe/ukrainian-kapusnyak/