Ukrainian cabbage soup
10 servings
180 minutes
Ukrainian kapustnyak is a fragrant, hearty, and warming dish deeply rooted in the traditions of Ukrainian cuisine. Its history begins in rural kitchens where simple yet nutritious ingredients were transformed into true gastronomic masterpieces. The base of kapustnyak is a rich broth made from beef brisket infused with the aromas of roots, spices, and fragrant pepper. Sauerkraut adds a slight sourness balanced by the tenderness of potatoes and millet. Sautéed vegetables and tomato paste add depth of flavor, while the final touch—garlic with herbs and lard—makes it truly rich. Kapustnyak perfectly warms during cold seasons and is traditionally served with sour cream and fresh herbs, filling the home with coziness and warmth.
1
Rinse the brisket under running water, cut into large pieces, cover with cold water and boil for 5 minutes. Then drain the water and wash the pot and meat.
- Beef brisket: 800 g
2
Place meat, roots, onion, and allspice in a pot, pour in 3 liters of water, and simmer for 1.5-2 hours after boiling. If desired, strain the broth. Remove the meat and cut it into strips.
- Celery root: 100 g
- Parsley root: 1 piece
- Onion: 2 pieces
3
Wash the cabbage (if very sour), chop it with a knife (can pass through a meat grinder with a coarse mesh) and stew until half-cooked with the addition of vegetable oil and a little broth.
- Sauerkraut: 1 g
- Salo: 100 g
4
Add potatoes to the boiling broth. Cook until half done. (You can boil the potatoes whole until done, then remove, mash with a masher, and return after the cabbage and millet are cooked - to taste). Then add well-washed millet and cabbage. Cook for 10-15 minutes.
- Potato: 2 pieces
- Millet: 2 tablespoons
5
Finely chop the onion (large). Grate or julienne the carrot (large). Sauté the onion until golden, add the carrot and sauté further. Then add tomato paste. Sauté and add a little broth and simmer for 2-3 minutes. Then add flour, mix quickly and add to the cabbage stew.
- Onion: 2 pieces
- Carrot: 1 piece
- Tomato paste: 100 g
6
Crush garlic in a mortar with parsley and lard, if you can't do without it. Without lard is also fine, you can add olive oil. Add to the cabbage soup and boil for 2-3 minutes. Let it steep for 30 minutes.
- Garlic: 1 clove
- Parsley: 1 bunch
- Salo: 100 g
7
Serve with sour cream and fresh herbs.