Ukrainian Cabbage Soup
4 servings
150 minutes
Kapusnyak is a traditional Ukrainian soup filled with the aromas of home comfort. Its roots go back centuries when peasants prepared hearty dishes from available ingredients. Beef brisket and pork ribs give the broth a rich flavor, while potatoes, cabbage, and millet make it thick and nutritious. The secret of kapusnyak lies in the addition of lard with garlic, which gives the soup a special aroma and softness. The slight acidity of tomato paste highlights the rich range of flavors, while spices perfect it. This dish warms wonderfully on cold days and pairs perfectly with fresh herbs and black bread. Kapusnyak is not just food; it's a symbol of hospitality and home that brings families together at a large table.
1
Boil meat in a four-liter pot for 1.5 hours, add well-washed and peeled millet. When it boils, add whole peeled potatoes, finely chopped onions, and carrots.
- Beef brisket: 500 g
- Pork ribs: 500 g
- Millet: 150 g
- Potato: 5 piece
- Onion: 2 heads
- Carrot: 1 piece
2
Boil the potatoes until they are soft. Remove the potatoes, mash them in a separate bowl, and then put them back in the pot.
- Potato: 5 piece
3
Add crushed or very finely chopped (to a paste) lard with garlic and cabbage grated on a coarse grater. Cook everything together over low heat, stirring constantly, for about 15-20 minutes.
- Lard: 70 g
- Garlic: 3 cloves
- White cabbage: 400 g
4
Add tomato, spices, salt, and bring to a boil. Cover and let it steep for half an hour. Optionally, you can add finely chopped dill and bell pepper. The dish should be very thick.
- Tomato paste: 4 tablespoons
- Bay leaf: to taste
- Ground black pepper: to taste
- Salt: to taste