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Ukrainian Kapusniak: Sauerkraut Soup with Pork and Millet
Instructions
Prepare the ingredients. Taste the sauerkraut. If it is excessively sour, briefly rinse only one third, combine it with the rest, squeeze and shorten long strands. Rinse the millet until the water runs clear, cover it with boiling water for 5 minutes and drain.
Make the stock. Cover the ribs with 3 litres cold water. Bring to a boil, skim thoroughly and add the bay leaves and allspice. Simmer very gently for 60 minutes without sealing the pot tightly.
Cut the vegetables and prepare the garlic fatback. Cut the potatoes into 2 cm cubes, finely dice the onions and grate the carrot. Chop the garlic and dill. Finely cut the fatback and pound it with half the garlic to make a paste.
Braise the sauerkraut separately. Put it in a wide frying pan and add 300 ml hot stock from the saucepan. Cover and braise over low heat for 25 minutes. The cabbage should soften without turning to mush.
Cook the vegetable base. Heat the oil and cook the onions for 4 minutes until translucent. Add the carrot for another 6 minutes. Stir in the tomato paste and cook for 2 minutes, stirring constantly so it does not scorch.
Cook the potatoes and millet. Lift out the ribs, cool briefly and remove the meat from the bones. Add the potatoes to the stock. After 10 minutes add the millet and cook for another 10 minutes, until the potatoes and grain are tender.
Combine and balance the soup. Return the meat and add the sauerkraut, vegetable base and garlic fatback paste. Simmer for 10 minutes. Only now taste and add salt, black pepper and sugar if needed. Stir in the dill and remaining garlic, remove from the heat and rest under a lid for 15 minutes.
How kapusniak differs from shchi
The defining feature of this Ukrainian soup is millet. It absorbs some stock and gives the soup body without making it gluey. Sauerkraut remains the dominant flavour, while pork and the garlic fatback paste provide richness. Grain does not play the same characteristic role in shchi. For a grain-free alternative, see our sauerkraut and potato cabbage soup.
Why sauerkraut goes in after the potatoes
Lactic acid from sauerkraut slows potato softening. When both go in together, the cabbage can overcook while the potatoes remain firm. Braising the cabbage separately solves both problems: the cabbage becomes tender while the potatoes cook in neutral stock.
Adjust the brine to taste. For moderate acidity, the liquid clinging to the squeezed cabbage is enough. Add extra brine only near the end in 30-50 ml portions.
How to prepare millet without bitterness
Rinse the grain in a fine sieve until the draining water is clear. Cover it with boiling water for 5 minutes and drain again. Eighty grams is sufficient for 3 litres water. More will continue absorbing stock as the soup rests and may turn it into porridge.
Choosing the meat and omitting fatback
Pork ribs give the stock a meaty flavour and moderate richness. Choose pieces with plenty of meat but without a very thick fat layer. The garlic fatback paste is optional. If you omit it, add the garlic directly to the pot one minute before switching off the heat.
Pork shoulder produces a leaner result. Beef brisket also works but needs about 30 minutes longer. More hearty options are collected in our meat soup section.
Adjusting acidity and thickness
- Too sour. Add 5 g sugar and a little hot stock, then let the soup rest.
- Not sour enough. Add 30 ml sauerkraut brine, simmer for 2 minutes and taste again.
- Too thick. Add 200-300 ml hot water or unsalted stock.
- Too thin. Mash a few potato cubes against the side of the pot and rest the soup for 15 minutes.
Common mistakes
- Rinsing all the sauerkraut. This removes the fermented aroma along with the excess acid.
- Cooking potatoes with the cabbage from the start. The acid keeps the potatoes firm for longer.
- Using too much millet. The grain continues absorbing liquid while the soup rests.
- Salting the stock early. Sauerkraut, brine and fatback already contain salt, so season only after they are in the pot.
Serving and storage
Serve kapusniak hot with sour cream, dill and rye bread. The flavour becomes more integrated the next day, although the soup also thickens. Add a little water or stock when reheating.
Refrigerate it in a covered container at 4°C or below for up to 3 days. Homemade fermented cabbage gives a particularly vivid flavour, but taste it for salt and acidity before adding it.
How this recipe was prepared
The method fixes the cabbage acidity, millet quantity, separate braising and ingredient order. These control points produce tender potatoes, a recognisable cabbage texture and a thick broth that does not become porridge.
Recipe video: Ukrainian kapusniak with sauerkraut and millet
Important: The video shows a closely related home method.
Images are AI-generated visual guides to the cooking stages.
FAQ
What is the difference between kapusniak and shchi? +
Ukrainian kapusniak commonly combines sauerkraut with millet, which thickens the soup. Grain is not a defining ingredient in shchi.
Should sauerkraut be rinsed? +
Rinse only a portion if it is excessively sour or salty. Washing all of it removes much of the fermented aroma and leaves the soup flat.
Why pour boiling water over millet? +
Hot water removes surface compounds that can make millet taste bitter. Drain it thoroughly before adding it to the stock.
When should the sauerkraut be added? +
Add it after the potatoes are almost tender. Acid slows potato softening, so adding sauerkraut too early can leave the cubes firm.
Can kapusniak be made without fatback? +
Yes. Omit the fatback and add the garlic directly to the soup near the end. The flavour will be lighter, while the millet still supplies body.
What meat can replace pork ribs? +
Pork shoulder or beef brisket both work. Allow about 30 extra minutes for beef and use tenderness rather than the clock as the final guide.
How can an overly sour soup be balanced? +
Add 5 g sugar, a little hot stock and let the soup rest. Do not use baking soda because it produces an unpleasant flavour.
How long does kapusniak keep? +
Refrigerate it in a covered container at 4°C or below for up to 3 days. Reheat only the amount needed until piping hot.
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