Kapustnyak is the best dish of Ukrainian cuisine. My grandmother taught me how to cook. This soup is popular in Western Ukraine and Poland. In some villages, the preparation of cabbage is a whole rite. It is often prepared for church holidays. This simple and very tasty soup is ready to compete with your favorite Ukrainian borscht.

To prepare cabbage you will need:

Meat broth - 1 liter;

Potatoes - 4 pcs.;

Carrot - 1-2 pcs.;

Bow - 2 pcs.;

Garlic - 1-2 cloves;

Cabbage (preferably sauerkraut) - 250 g;

Millet - 0.5 cups;

Tomato paste - 2 tablespoons;

Flour - 1 tablespoon;

Black peppercorns, salt - to taste.

We make good broth. I tell you the secret of a good broth. Put the meat in a saucepan, cover with cold water and cook over medium heat. As soon as the water boils, drain it, rinse the pan, rinse the meat with warm running water. Again, fill the meat with cold water and put on a small fire. As soon as foam appears on the surface of the broth, remove it with a slotted spoon, throw in a whole peeled onion and peppercorns. Close the pot tightly with a lid and cook the meat for at least another hour.

We prepare all the other ingredients. We cut the potatoes coarsely, you can not cut them at all, we wash the millet, carrots, onions, chop the garlic. Wash the sauerkraut. I don't rinse because I use apple sauerkraut, it's not too acidic. I also decided to add chopped bell pepper to the cabbage.

Put the washed millet into the finished broth and then the potatoes. As soon as the broth boils, salt it and reduce the heat. Cooking cabbage roast. In a frying pan, heat the vegetable oil and fry the onion, add the garlic.

Then add the chopped bell pepper.

We take out several boiled potatoes from the broth, knead them in mashed potatoes.

We put the frying, mashed potatoes in the broth and let it boil.

How to cook the most delicious cabbage, the housewives in the Ukrainian villages in the Poltava region knew for sure. This is a hearty dish - two in one, as they say now - and the first and second. Although they refer it to the first courses. And if you have never cooked cabbage on your own, try it with Smart Tips, and you will definitely succeed!

In late autumn, work in the gardens and fields was completed. The cellars were full of pickles and jams, vegetables and fruits. Cabbage was fermented in barrels, and tubs of salted bacon stood in a row on the shelves. A lot of work is put in and energy is expended so that a rich harvest can feed the family in winter and spring. And by the way, we have a great recipe for pickling apples on our website! Read the article "How to ferment apples - a simple proven recipe."

The cold was coming. It's time to cook a hot dish of sauerkraut, lard and fresh. It was believed that cabbage soup or cabbage soup will return vigor, activity and satiety to the body. And there is no need to talk about the taste, it is excellent.

What is the most delicious cabbage made of - ingredients

Naturally, different countries and localities have their own cabbage recipes, and the products in it may differ. The traditional dish came to us from Ukrainian cuisine and is simple, healthy, tasty and satisfying. The main distinguishing ingredient in it is sauerkraut with its special aroma and sourness. This dish is prepared in Russia, Poland and Slovakia and many countries of the world.

Secrets of experienced cooks

Clever tips have collected the secrets of how to cook the most delicious cabbage from the most distinguished cooks and chefs. And although the recipe for everyone is quite simple, there are still some subtleties. You need to know not only about the main stages, but also some subtleties.

• First, boil the broth until tender. It can be pork, chicken, or even fish. But the most delicious cabbage is obtained on pork and beef broth - take note! Don't forget to add onions, garlic, carrots and white roots to it while cooking for a rich flavor.
• Meat and bones are removed from the finished broth. The meat is minced and added back to the dish at the end of cooking.
• Potatoes and millet groats are put into the boiling broth (in some recipes it can be rice, buckwheat, pearl barley). An important point: before cooking, millet must be washed in cold running water until it is completely transparent. The bitterness and unpleasant aftertaste will go away.
• Potatoes for cabbage are better to take boiled, sugary.
• The sauerkraut is added last. And after it - chopped meat.
• It is a great art to prepare the dressing correctly, but more on that later.
• Take the traditional cabbage greens: dill and parsley. It is better to add it just before serving, right on the plate.
• In a good cabbage pot, there is a spoon. And if not, then this is no longer cabbage, but a dull soup :)

Many will immediately want to know how to cook the most delicious Poltava-style cabbage. Let's start with him.

Kapustnyak Poltava - recipe

Such a dish is prepared on the broth of fatty pork, with millet. You will need a set of products for 3 liters of water:

• pork with lard - 400 g (ham or ribs);
• potatoes - 400 g;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• millet - ½ cup;
• vegetable oil - 50 ml;
• tomato paste - 3 tbsp. spoons;
• sauerkraut - 400 g;
• fresh dill (optional)
• salt and pepper to taste.

Cooking process

If the meat broth seems too bland to you, or the cabbage is not satisfying enough, add dressing from crushed in a mortar: 1 boiled egg, 3-4 cloves of garlic and a finely crushed piece of salted, slightly aged lard.

If the cabbage seems not thick enough for you, boil 2-3 potatoes separately, mash them into a puree and add before the end of cooking.

If you're adding bay leaves, do so at the last minute and remember to remove after 15 minutes.

See also: How to cook borscht. The simplest and most popular recipes

Cabbage fish - lean recipe

Cabbage with fish instead of meat is prepared with fresh cabbage. The taste and sourness of sour in this case are incompatible with the fishy aroma.

Products for 2-3 liters of water:

• fresh fish or canned fish - 200 g;
• potatoes - 3-4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• millet - 100 g;
• tomato paste - 2 tbsp. spoons;
• fresh cabbage - 200 g;
• parsley, spices, salt to taste.

Cooking process:

Useful article Lenten recipes - first courses.

chicken cabbage recipe with rice

In the villages, they prepared a hot dish of sauerkraut for weddings and commemorations. And since chickens were not counted in the courtyard in ancient times, the bird was the basis for the broth. The heads of families who returned from the fields especially liked to treat themselves to a hearty meat dinner. Housewives from yard to yard passed on their secrets on how to cook the most delicious cabbage, and it turned out to be tastier for them.

Products for 3 liters of water:

• chicken carcass or giblets - 400 g;
• potatoes - 3-5 pcs.;
• rice - ½ cup;
• one piece of onion and carrot;
• vegetable oil - 2 tbsp. spoons;
• tomato paste - 2 tbsp. spoons;
• sauerkraut - 300 g;
• spices and fresh dill.

Cooking process:

There are many cabbage recipes. Choose and taste your dish. Most importantly, it allows you to create and experiment, add different products and enjoy new tastes. Smart Kitchen wishes you bon appetit.

There are truly folk dishes in the cuisines of various countries. This includes cabbage. The recipe for its preparation is not complicated at all. Probably, this dish has been prepared since the very times when cabbage began to be eaten. But variations, as usual, can be very different. Each cuisine has its own nuances in cooking. So there is a place for culinary fantasy to roam. Let's try to cook cabbage today. The basic recipe is pretty simple. Why not try?

A bit of history

How to cook cabbage? What is this dish made from? The name itself speaks for itself! Of course, it is made from cabbage. But then again, cabbage is also different: sour, salty, fresh. And additives (as in the notorious Russian fairy tale) can be completely different.

In fact, cabbage (another name for the dish) is a national Ukrainian, Slovak dish. As usual, some other countries claim it as a place of birth, where the vegetable of the same name has long had nutritional value. In terms of its relatedness, fresh cabbage cabbage is a brother of the well-known borscht to all of us. But it is a little easier to prepare and does not require as many ingredients (as for a real one where a spoon stands).

Use and popularity

In many countries around the world, delicious cabbage is widely popular. After all, the soup is hearty and healthy. In addition, it is very cost effective. After all, it can be used, especially when there is nothing else at hand, as a full-fledged dinner for a large family: both the first and the second. If this dish is prepared not lean, but with meat, then pork is best suited. She is fat and nutritious. And sauerkraut, previously washed with water to remove excess acid, neutralizes this fat well, making it possible for all constituent products to be well absorbed.

Some add flour, butter, and sour cream with garlic. And according to Zaporozhye, in Cossack - also millet must be introduced at a certain stage of preparation. So, probably, the Sich Cossacks prepared cabbage in the old Catherine's times.

The Chinese and the peoples of Eastern Siberia make this dish with rice, using only fresh cabbage. Therefore, each housewife decides on her own how to cook cabbage (the recipe for its preparation and ingredients). Which, in general, is wonderful, if only because you can fully show your culinary imagination and cook a delicious dish, delighting loved ones or guests with this simple folk dish.

Basic Recipe Ingredients

We will need: a pound of fresh cabbage, the same amount of sauerkraut, but not too sour, a couple of carrots, about five medium potatoes, a couple of onions, pork broth, a piece of salted (fresh) bacon, a bunch of fresh herbs - parsley, dill, onion.

Cooking

First, cook the broth according to all the rules from a small piece of pork. Those who do not like too fat, we immediately warn you - this soup is just that. This can be avoided only if you cook lean cabbage. Its recipe will be given below.

When the broth is cooked, we strain it for transparency (we also cook it with an onion head for the same purposes). And we take out a piece of cooked soft pork and cut it into small pieces. We return the sliced ​​\u200b\u200bback to the broth.

Preparing vegetables

We cut fresh cabbage into thin strips using a special knife (as for borscht). Rinse sauerkraut lightly under running water. Peel the potatoes and cut into large cubes. Three large carrots, previously peeled. Finely chop the onion. Salted salo cut into small pieces. And chop the fresh herbs quite finely.

Roasting

As for borscht, to make it tasty, you also need to cook a fry for cabbage soup. We put pieces of bacon (podcherevinu) in the pan and fry over low heat. Add the onions to the pan first, then the carrots. Stirring, fry for five minutes. Then add sauerkraut, a little broth to the roast, cover the pan with a lid and simmer for another ten minutes.

Final stage

At this time, we throw fresh cabbage and potatoes into the broth and cook for 10 minutes. We combine the contents of the pan and pan together, carefully stirring. Then we cook the almost ready cabbage until the potatoes are ready (we take out a piece of potato and try: if it breaks without effort, the soup is ready). Cover with a lid, remove from heat and let it brew. Some believe that this is one of the most important points: let the cabbage soup brew.

Serving the dish to the table

Cabbage can be served at the table in half an hour, sprinkled with chopped fresh herbs, putting a spoonful of sour cream in each plate. The soup should be very thick (at least it looks like a classic of cooking). It should, in theory, have a spoon stuck in the middle of the pan. Best suited to the dish rough

Variations

1. It is believed that there is no need to add a tomato to cabbage. But for tomato lovers, there are at least two variations on the basic recipe. First: we take fresh tomatoes (especially good if in the season when they are inexpensive) and introduce them into the soup at the stage of final preparation, having previously cut them into large pieces. Second: add a couple of tablespoons of tomato paste to the fry. But then, what is there, add more beets - and real borscht can turn out!
2. If you want Cossack food, then at the middle stage of cooking (along with potatoes) throw three large spoons of millet into the pan.
3. Who does not like sourness, you can cook cabbage without sauerkraut. But then you need to take twice as much fresh to compensate for the thickness of the soup.
4. For those who are used to using this kitchen appliance, you can cook cabbage in a slow cooker. It is not at all difficult, it is prepared as much as ordinary borscht.
5. For those who are on fasting and on a meat-free diet, you can cook lean cabbage. Do all the same, but not on meat broth and without the participation of fat. True, it turns out not so tasty, but it also has the right to its place on the table. Then season from the heart with spices, fresh herbs, sour cream (if it is allowed) or ghee. This will greatly improve the taste situation. Bon appetit everyone!

Kapustnyak (cabbage or cabbage) is a traditional first course of Ukrainian cuisine, the main ingredient of which is sauerkraut. It is she who gives a special aroma and sour taste, which are the hallmarks of this dish. Cabbage is also prepared in other countries, for example, in Poland, Slovakia, Russia. But Ukraine is considered the homeland. There are many recipes for this dish, they differ depending on the traditions of the area and the preferences of the hostess.

Ukrainian cabbage with chicken wings

Now you will get acquainted with one of the best dishes of Ukrainian cuisine. It is no worse than borscht, only a little less common. This dish - ukrainian cabbage simple and very tasty, ready to compete with Ukrainian borscht.

Kapustnyak has a large number of different options. It is cooked from cabbage squeezed and even washed from brine. And lovers of a more acidic version use cabbage not squeezed from the brine. During fasting, lean cabbages are prepared. There are recipes using mushrooms and fish broths.

In our refrigerator there is always a large saucepan in which there can be borscht, pickle or Ukrainian cabbage. If I give the household members the opportunity to choose a dish that should be cooked today, then I am 90% sure that cabbage will be chosen.

It can be cooked without meat or with any meat, but sauerkraut should be an obligatory and invariable attribute of this dish.

I got the recipe for this dish from my grandmother, a native of the Valkovsky district. Kharkov region. She was born in 1891 and spent 2/3 of her life in the village of Vysokopolye. I indicated the age of my grandmother because some culinary sites exhibit "grandmother's recipes" with pretensions to retro. And in terms of age, these “grandmothers” are 10 years younger than me.

Grandma's dish I named Ukrainian cabbage. Although I could, as some do, call it Kharkov, but that would not be fair. Kharkiv and the region are large.

Before writing these words, I looked at many recipes and came to a conclusion.
They are either somewhat reminiscent of ours, or are the fruit of an indefatigable fantasy.

Well, at least such an example is “Zaporozhian Kapustnyak” with a hint of Zaporizhzhya Cossacks.

If the word "Zaporozhye" is considered as a modern city of Zaporozhye, with its developed network of restaurants, then the name is adequate. If this word means Zaporizhzhya Cossacks, then only spices and some ingredients get a problem. The Cossacks of the Zaporizhzhya Sich could not have such ingredients, especially on a campaign.

I tired you with my reasoning and it's time to move from words to deeds - learn to cook Ukrainian cabbage.

Ingredients nand a pot of 6 liters:

• Chicken wings - 1 kg.
• Sauerkraut - 800 g.
• Bulb - 1 medium.
• Carrot - 1 small.
• Millet - 0.5 cups.
• Spices and salt - to your taste.
• Vegetable oil - 6 tbsp. lies.

Cooking:

1. Chicken wings, which are rightfully considered the tastiest parts of the carcass (it's like a coma, but in many countries they are considered a delicacy), are thoroughly washed and thrown into boiling water. In the process of cooking, be sure to remove the foam. Cook for 25 - 30 minutes.
2. Together with the wings we lay the potatoes cut into cubes
3. We take out the cooked wings from the broth and leave to cool.
   After cooling, separate the meat from the bones
4. While the wings and potatoes are cooking, we will prepare sauerkraut
5. Put the cabbage into the pan. after pouring 3-4 tablespoons of vegetable oil into it.
   10 minutes, simmer, stirring frequently. Then add the broth or water and continue to simmer over low heat for another 10 minutes
6. Remove the cooked cabbage from the pan.
7. We rub the carrots on a grater, finely chop the onion and sauté in vegetable oil.
8. Put the cooked onions and carrots out of the pan.
9. Wash the previously sorted millet groats and pour boiling water over them. We spread the millet in a boiling broth 10 minutes after the potatoes
10. After the potatoes are ready, put the cabbage, browned onions and carrots into the broth. Let simmer for 10 minutes
11. Our cabbage is ready. Bon Appetit!

Kapustnyak Ukrainian recipe

Ingredients

• Pork (ribs or ham can be) - 300-400 g,
• water - 3 l.,
• millet - ½ tbsp.,
• sauerkraut - 400 g,
• potatoes - 400 g,
• carrots - 2 pcs.,
• onion - 2 pcs.,
• vegetable oil - 40-50 ml,
• tomato paste - 2-3 tbsp. l.,
• Dill,
• pepper,
• salt.

Cooking:

1. We will cook a good broth: put the meat in a saucepan, pour cold water and cook over medium heat. As soon as the water boils, drain it, rinse the pan, and rinse the meat with warm running water. Again, pour the pork meat with cold water and put on a small fire.
2. Boil until fully cooked, pork should be soft and easily separated from the bones.
3. Next, clean and chop the vegetables: finely chop the onion, and grate the carrots on a medium grater.
4. Cut potatoes into cubes or strips.
5. Heat the vegetable oil in a frying pan and fry the onion and carrot until soft.
6. Remove the cooked meat from the pan and chop it, and add the potatoes to the broth.
7. Then, sort and rinse the millet, add to the pan (10-15 after the potatoes).
8. After millet, after 5-7 minutes, add sauerkraut and roast (carrots with onions), as well as tomato paste.
9. Simmer the soup for about 5 more minutes.
10. Add chopped meat, dill, pepper, salt and classic Ukrainian soup - the cabbage soup is ready.

Notes

Sauerkraut can be used directly with brine, it is added to the broth, but you can also wash the cabbage so that the cabbage is not too sour.

Ukrainian cabbage with millet

Kapustnyak is one of the traditional first courses in Ukraine. This is an incredibly tasty and hearty soup. I suggest you try the most popular cabbage recipe and feed your family a delicious dinner.

Products you need:

• Meat on the bone (pork, beef) - 400-500 grams
• Cabbage (sauerkraut or fresh) - 400-500 grams
• Potatoes - 5-6 pieces
• Carrots - 1 piece
• Onion - 1 piece
• Millet - a quarter cup
• Tomato (tomato paste) - 1 piece
• Salt, pepper, spices and fresh herbs - to your taste
• Sour cream - portioned into bowls

How to cook Ukrainian cabbage with millet:

1. We disassemble the meat into small pieces, put in a large saucepan with salted water, cook the broth.
2. When the water boils, remove the noise, add the bay leaf and peppercorns to the broth.
3. Peel the potatoes, cut into small cubes and send to the pan.
4. We wash the millet under running water in a colander, add to the broth.
5. Shred the cabbage and pour it into a bowl.
6. In a pan with vegetable oil, fry the onion cubes and grated carrots. Add tomato paste or grated pulp of one tomato (if you use fresh cabbage, you can take a sauerkraut tomato). Pour the roast into the cabbage.
7. When we take a sample of all the ingredients in the pan, add salt and add spices if necessary.
8. Finely chop the fresh greens, add to the plates, or to the pan a couple of minutes before the soup is ready.
9. Serve cabbage with a spoonful of sour cream in each serving.

Cook cabbage for your loved ones and share the recipe with your friends. Good appetite.

Cabbage with fresh cabbage

If you have never cooked such a soup, we recommend that you correct this mistake. Properly cooked cabbage is very tasty, rich, satisfying, and it is not difficult to cook it. And if you add some smoked meats - your soup will be accepted by the household with a bang - we suggest cooking cabbage with fresh cabbage, ribs and millet - well, very tasty!

Products:

• Pork ribs - 0.5 kg
• 4-5 potatoes
• 1 carrot
• 1 large onion or a couple of medium ones
• Quarter cup of wheat
• Small fork of cabbage
• bunch of greenery
• A couple of tablespoons of oil for frying vegetables

How to cook cabbage:

1. First, rinse and put the ribs to boil. Well, if you still stocked up on something smoked - smoked ribs are best - for aroma and richness of taste. They need to be sent to the soup 15 minutes before the end of cooking, so that they give all their aroma and taste to the soup.
2. While the ribs are cooking, prepare the vegetables. Wash potatoes, peel and cut into cubes.
   Grate carrots on a grater.
3. Chop the onion into a small cube. Fry vegetables lightly in oil.
   Finely chop the greens.
4. Grate the cabbage on a coarse grater so that it is washed fine and juicy in the soup.
5. Then everything is simple: the ribs are cooked - we send potatoes there, followed by washed millet. Let them boil there for about 15 minutes. If there are smoked meats, at this stage we send them to the soup. Then we send carrots and onions to them. After 5 minutes - pour the cabbage into the same place (the soup should be thick), salt, pepper, throw in the chopped greens, and turn it off (the cabbage should not be digested and turn into sauerkraut).
6. Let the cabbage stand for a while, gain strength, all the tastes and aromas will mix, and you can pour it into plates and call the household. Bon Appetit!

Kapustnyak

I invite you to cook Ukrainian cabbage soup with fresh cabbage for the first time. Although this dish is so satisfying that my beloved men gorge themselves on it, as the first and second together.

So let's get started.

We will need:

• pan for 5 l;
• chicken breast about 500 g;
• beets 150-200 g;
• carrots 150-200 g;
• onion (large) 1 pc.;
• tomato juice 1l;
• flour 1 tbsp. l. with a slide;
• vegetable oil about 100 g;
• potatoes 650-700 g;
• millet 5 tbsp. l.;
• cabbage 500 g;
• bell pepper 2 pcs large;
• garlic 1 medium head;
• old pork fat with a cube of 1.5 cm 3;
• ground black pepper;
• allspice 8-10 peas;
• bay leaf 3 pcs;
• dill, parsley.

Cabbage preparation:

1. Let's start the magical transformation of this mountain of products into a delicious, fragrant dish.
2. Pour the chicken breast with 3 liters of water and cook the broth for 50-60 minutes.
3. During this time, we clean the vegetables and wash the millet.
4. Heat a large frying pan with vegetable oil and put the onion into it, diced. Fry until golden.
5. Add the beetroot chopped in the blender bowl to the pan, fry everything together for another 10 minutes.
6. Then add the carrots chopped in the blender bowl to the pan, fry everything together for another 10 minutes.
7. After that, sprinkle flour on the surface of this beauty, mix well and after another minute pour everything with tomato juice.
8. After boiling, put it all out for 5 minutes and our frying is ready!
9. The broth looks like it's already cooked.
10. We take out the meat from it on a plate for cooling.
11. We put whole potatoes in our broth, and when it boils, add millet, bay leaf and allspice to the same place.
12. Cook until potatoes are ready.
13. Only now we salt our dish to taste. For my taste, I put 1 tbsp. l. with a small slide of salt and half a tablespoon of sugar.
14. Now we take out the potatoes from the pan with a slotted spoon (I count them to catch everything), pour the frying into the pan, add the cabbage and sweet pepper chopped in the blender bowl.
15. While everything boils, with a potato masher turn the potatoes into a puree.
16. The breast is separated from the bone and divided into fibers.
17. Put the puree and meat in a saucepan.

How to cook a "stuff":

1. We put finely chopped old lard and garlic in a mortar and carefully knead everything with a pestle (push).
2. For simplicity, you can scrape fat from the fat with a knife, and pass the garlic through a crush.
3. We add a "jam" to our dish, there is also black pepper to taste.
4. Let it boil for another 10 minutes. Be careful, the dish has become quite thick, make sure that it does not burn.
5. Sprinkle with chopped herbs, let it boil again and ... it's done!
6. I ask everyone to the table!

Cabbage classic on meat broth

Kapustnyak is a dish of Slavic cuisine, which is prepared with the addition of sauerkraut (sometimes brine is also added to it).

This “brew” (as the ancient Slavs called the first dishes) begins with boiling meat broth. The choice of meat depends on your preferences: someone loves the broth with poultry, while others say that it should be with pork, and still others prefer beef ribs. Our cabbage soup will be with the addition of the last indicated ingredient - beef ribs.

So, for meat broth, take (for 3 liters):

• 0.5 kg of ribs;
• bay leaf, a dozen peas of allspice and black pepper;
• half a large carrot (do not peel it) and a medium onion (you need to remove the peel from it but do not cut off the tail);
• salt to taste (be careful with this, it is better to add salt at the very end, since cabbage can also be salty - you can overdo it);
• We also recommend adding a piece of celery root or its branch with herbs.

How to cook:

1. In cold water, put the ribs, washed vegetables, spices and salt and put the pan on the fire (add celery about 5 minutes before the end of the broth cooking).
2. Let the water boil, and then simmer the broth over low heat for about 1 hour (the meat should be soft enough).
3. Remove boiled root vegetables and celery pieces/sprig from pot.
4. The cabbage base is ready, now proceed to further culinary steps.

To "fill" cabbage, prepare:

• 1 large root crop of carrots and onions;
• 7-10 medium sized potatoes;
• half a glass of millet;
• 200 grams of sauerkraut;
• 1 tablespoon of any tomato dressing (sauce, ketchup, pasta);
• greenery.

How to cook cabbage:

1. Clean your vegetables. Cut the carrots into large strips, and the onions and potatoes into medium-sized cubes.
2. First, pour the onions and carrots into the boiling broth, and then add the potatoes and millet after 10 minutes.
3. After another 15 minutes, you need to add sauerkraut to the future cabbage.
4. Boil for another 15 minutes. Then add the tomato dressing.
5. Do not forget to try the first dish for salt. If necessary, add salt.
6. At the last minute of cooking, add greens to the cabbage.

Serve hot. Bon Appetit!

Kapustnyak Zaporozhye. Recipe

Cabbage can be cooked in different ways, but its distinctive feature is, of course, the presence of sauerkraut. Kapustnyak is undoubtedly Ukrainian soup. It belongs to the category of hot soups, is traditional. The original name of the soup is cabbage. It is traditional for the peoples of Ukraine, Slovakia, Poland. Do you want to please your loved ones with something "hot"? We offer a recipe for a delicious soup - Kapustnyak Zaporozhye. Fatty, rich, with great flavor and easy to prepare!

Ingredients:

• 400 g pork;
• 600 g sauerkraut;
• 400 g potatoes;
• 3 art. l. millet;
• 2 roots of carrots, parsley, parsnips and celery;
• 2 onions;
• 2 tbsp. l. butter;
• 50 g fat;
• 2 bay leaves;
• 2 peas of allspice;
• 1 st. l. finely chopped parsley.

Cooking:

1. Pour pork with cold water and cook until tender. Read more
2. Squeeze sauerkraut from excess juice and stew in well-heated vegetable oil until half cooked, adding broth.
3. Wash, peel and cut vegetables into small strips: parsley, parsnips, celery, carrots and onions.
4. All prepared vegetables should be lightly fried in vegetable oil.
5. Now let's move on to the salad.
6. We take lard and pass it through a meat grinder. We grind the missed fat in a mortar along with chopped onions, parsley and washed millet.
7. The broth in which the pork was cooked must be filtered, add potatoes cut into small cubes to it and boil for 10-15 minutes.
8. After we add fried cabbage, mashed lard with millet, bay leaf, pepper and our fried vegetables.
9. Salt cabbage to taste and cook until tender. The soup is ready. Bon Appetit!