How to cook Poltava cabbage soup
How to make cabbage soup
Cabbage soup or kapustniak has always been on a par with traditional Ukrainian borsch. No wonder these two dishes are often recalled together. Kapusniak is just as much a favorite on the table, and its main ingredient, sauerkraut, makes it even more unique.
Culinary expert Kostiantyn Hrubych and hostess Liudmyla Diachenko shared a recipe for Poltava cabbage soup on YouTube.
Ingredients.
Ingredients:
- water - 3 liters
- duck - 500 g
- pork ribs - 300 g
- sauerkraut - 200 g
- fresh cabbage - 100 g
- potatoes - 5 pcs
- tomatoes - 5-6 pcs
- millet - 100 g
- onions - 2 pcs
- lard - 2 tbsp
- sugar - 1 tbsp
- salt - 1 tbsp
- bay leaves - 2 pcs
- pepper
Method of preparation:
- Finely chop the sauerkraut and raw cabbage. Put it to boil with the meat. Add finely chopped potatoes. Add a little salt, pepper and bay leaves. Boil for about 2 hours.
- Cut the potatoes and boil them in a separate saucepan. Season with a little salt.
- Chop 1 onion and add to the potatoes.
- Rinse the millet and add it to the broth.
- Make the roast. Chop the onion and fry it in lard.
- Grate the tomatoes and add them to the onions. Add salt.
- Pour a little broth to the mass. Fry for another 1 minute and pour over the cabbage soup.
- Mash the boiled potatoes. Add to the broth.
- Cook over low heat until tender.
Kostyantyn Hrubich
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