Sauerkraut soup with rice and potatoes, Zaporizhzhya style
4 servings
180 minutes
Sauerkraut soup with rice and potatoes in the Zaporizhian style is a fragrant and hearty dish of Ukrainian cuisine that originates from the traditions of the Zaporizhian Cossacks. Sauerkraut gives it a pleasant sourness, while rice and potatoes make it nutritious and filling. The soup is prepared on a pork broth, which adds depth of flavor. Additional expressiveness is given by lard mixed with chopped herbs, while sour cream softens its rich taste nuances. This soup is perfect for cold weather, warming you up and providing a sense of home comfort. It pairs wonderfully with rye bread and fresh herbs. Its taste is a harmony of sour, salty, and meaty flavors creating a unique gastronomic experience.
1
Pour cold water over the pork and bring to a boil. Skim off the foam, add bay leaf and salt, and cook for 2-2.5 hours.
- Pork: 500 g
- Bay leaf: 1 piece
- Salt: to taste
2
Squeeze the sauerkraut and sauté it with melted pork fat until half-cooked.
- Sauerkraut: 400 g
- Lard (back fat): 50 g
3
Chop the lard and mix it with chopped greens.
- Lard (back fat): 50 g
- Fresh herbs: 50 g
4
Cut the potatoes into cubes and add them to the broth.
- Potato: 2 pieces
5
Rinse the rice and add it to the broth. Cook for 15 minutes.
- Rice: 50 g
6
Add carrots, onions, and stewed cabbage to the soup. Boil for 15 minutes.
- Carrot: 1 piece
- Onion: 1 head
- Sauerkraut: 400 g
7
Add the lard to the soup. Salt and pepper it.
- Lard (back fat): 50 g
- Salt: to taste
- Black peppercorns: 10 pieces
8
Season the ready soup with sour cream.
- Sour cream: 50 g
