Cabbage Soup.
4 servings
50 minutes
Kapusnyak is a traditional Ukrainian soup that warms the soul and fills the home with coziness. Its history dates back to ancient times when sauerkraut was a staple of the winter diet. This soup combines rich meat broth, tender potatoes, a slight tang from cabbage, and a silky texture from millet. Sautéed vegetables add warm caramelized notes while spices complete the symphony of flavors. Kapusnyak is the perfect dish for cold evenings; its thick aromatic consistency makes it a hearty meal. Traditionally served with sour cream that softens the taste and adds depth to the dish, this soup is not just food but an embodiment of Ukrainian hospitality and home warmth.
1
Boil the meat and discard the first broth. Grate the carrot and half an onion, and sauté until golden. Stew the previously chopped pickled cabbage in a small amount of water for about fifteen minutes.
- Beef: 400 g
- Onion: 1 piece
- Sauerkraut: 100 g
2
Cut the potatoes into cubes, add to the broth, add millet and half a raw onion. Boil for fifteen minutes.
- Potato: 3 pieces
- Millet: 2 tablespoons
- Onion: 1 piece
3
Add sautéed vegetables and stewed cabbage to the soup. Cook for another ten minutes, then add salt and spices to taste. Serve with sour cream.
- Onion: 1 piece
- Salt: to taste
