Ukrainian Sauerkraut Soup with Millet

1-1/2 lb. lean pork
8 cups water
1 clove garlic
1 parsley root with leaves
2 bay leaves
3 whole cloves
5 cups drained sauerkraut
3 lg. potatoes
1 md. carrot
1 parsnip
1 lg. onion
3 celery stalks
2 tbsp. butter
2 tbsp. bacon or salt pork
2 tbsp. millet
1/8 tsp. allspice
6 tbsp. sour cream
1 tsp. minced fresh parsley

Directions:

Put the meat into a medium-sized pot. Cover with the water, and add garlic, parsley root with leaves, bay leaves, and whole cloves. Bring to a boil, reduce heat, and simmer until the stock is well cooked, 1-1/2 to 2 hours. remove the meat and strain the stock. Add the sauerkraut, and continue simmering until it is partly cooked.

Finely chop the vegetables; saute vegetables in 2 Tbsp. butter. Mince the bacon or salt pork; mix with the millet, then add to the vegetables. Sprinkle all with allspice and add to the simmering sauerkraut. Shred the pork.

Serve the kapusniak with a couple of spoonfuls of shredded meat, a spoonful or two of sour cream, and sprinkled with parsley.

Comments from Olga :

Kapusniak a la Zaporozhye:
In Ukraine, just north of the Black Sea, is Zaporozhye, a historical site on the Dnieper River. There, kapusniak is prepared differently with spices and millet.

User Reviews:

Look at the recipe 2 Tablespoons millet.

Submitted by olga on December 08, 2005

Where's the millet?

Submitted by loki on December 07, 2005

Add your review of this recipe.