How to cook Poltava 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:

• 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:

1. 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.
2. Cut the potatoes and boil them in a separate saucepan. Season with a little salt.
3. Chop 1 onion and add to the potatoes.
4. Rinse the millet and add it to the broth.
5. Make the roast. Chop the onion and fry it in lard.
6. Grate the tomatoes and add them to the onions. Add salt.
7. Pour a little broth to the mass. Fry for another 1 minute and pour over the cabbage soup.
8. Mash the boiled potatoes. Add to the broth.
9. Cook over low heat until tender.