Kapustnyak
8 servings
120 minutes
Soups with sauerkraut are found throughout Eastern Europe, they are just called differently: kapustnik, kapustnitsa or here is kapustnyak - a thick stew on pork broth, typical for Transcarpathia and Poland. In addition to broth on pork bones and , actually, sauerkraut, pork fat and smoked lard are used in this stew. The result is a heavy, super-nutritious soup-lunch, capable of replacing the first, second and third courses.
1
Fill the ribs with cold water and put them on the fire. Bring to a boil, reduce the heat, and skim off the foam.
- Pork ribs: 1 kg
2
Add bay leaf and allspice, simmer on low heat for about 1 hour.
- Bay leaf: 1 piece
- Black allspice: 5 piece
3
Cut the bacon and fat into small cubes, place them in a pan, and set it on low heat. This way, the fat will melt without burning the bacon. Fry for 10-15 minutes, occasionally turning the pieces.
- Smoked lard: 50 g
- Pork fat: 150 g
4
Chop the onion into small cubes, grate the carrot and parsley root.
5
Add onion to the fat in the pan and fry until lightly golden.
- Onion: 1 head
6
Add carrots and parsley root, fry until the vegetables are soft for 5-7 minutes.
- Carrot: 1 piece
- Parsley root: 100 g
7
Place the cabbage in the pan with the vegetables, mix and simmer for 10-15 minutes covered.
- Sauerkraut: 1 kg
8
Add flour to the vegetables, mix, and simmer for another 2 minutes.
- Wheat flour: 30 g
9
Peel the potatoes and cut them into cubes. Add them to the pot with the broth and cook for 5-7 minutes.
- Potato: 600 g
10
Chop the garlic and herbs.
- Garlic: 2 cloves
- Parsley: 50 g
11
Transfer the vegetables from the pan to the broth, add herbs and garlic, season with salt and pepper to taste. Cook for 3-5 minutes, then turn off the heat and let it steep covered for 15 minutes before serving. The soup will be even tastier the next day.
- Salt: to taste
- Ground black pepper: to taste