Kapusniak is a soup that people in the Poltava region make as soon as sauerkraut appears in the pantry. In this recipe it is combined with fresh cabbage, and millet makes the soup thicker.

The recipe was shared by Halyna Stelmakh, the author of the Smachnenke cooking website.

The author advises salting the soup at the end and tasting it first, as sauerkraut can be very salty. It is best to let the finished kapusniak rest under a lid.

What you need

  • chicken thighs — 4;
  • water — 2.5 l;
  • potatoes — 400 g;
  • onions — 2;
  • carrot — 1;
  • tomato paste — 1 tbsp;
  • tomato juice or puréed tomatoes — 250 ml;
  • fresh cabbage — 200 g;
  • sauerkraut — 200 g;
  • millet — 80 g;
  • garlic — 3 cloves;
  • dill seeds — 1 tsp;
  • bay leaves — 2;
  • allspice — 6 berries;
  • oil — for frying;
  • sugar — a pinch;
  • salt and ground black pepper — to taste;
  • parsley — to taste.

How to make it

1. Make the stock. Cover the chicken thighs with water and bring to the boil. Skim off the foam and simmer over low heat for about 30 minutes. Take out the thighs, let them cool slightly and remove the meat from the bones.

2. Cook the potatoes. Peel the potatoes, cut them into small pieces, add to the stock and cook for about 15 minutes until soft.

3. Make the fried base. Finely dice the onions and fry in oil until lightly golden. Add the coarsely grated carrot and cook for another 3–4 minutes.

4. Add the tomatoes. Add the tomato paste, stir and pour in the tomato juice or puréed tomatoes. Add a pinch of sugar, black pepper and the dill seeds and simmer over low heat for 5–7 minutes. At the end add the pressed garlic.

5. Mash the potatoes. Take the potatoes out of the stock and lightly crush them with a fork, leaving small pieces.

6. Add the cabbage. Thinly shred the fresh cabbage and chop the sauerkraut a little if needed. Add both to the stock and bring to the boil.

7. Add the millet. Rinse the millet thoroughly, pour boiling water over it and add to the pot. Cook for 15–20 minutes until the millet and cabbage are soft.

8. Finish the soup. Return the crushed potatoes, add the tomato base, the chicken, the bay leaves and allspice. Salt to taste and cook everything together for another 5–7 minutes.

Let the kapusniak rest under a lid for about 10 minutes. Serve with chopped parsley and, if you like, sour cream.

As a reminder, in autumn we explained how to ferment 10 kilograms of cabbage for winter.

Nota bene

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