Ukrainian Sauerkraut Soup with Millet



8 servings



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


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.

Author's Comments

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.

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2 Recipe Reviews


loki reviewed Ukrainian Sauerkraut Soup with Millet on July 2, 2006

Where's the millet?


olga reviewed Ukrainian Sauerkraut Soup with Millet on August 4, 2006

Look at the recipe 2 Tablespoons millet.