Ukrainian Sauerkraut Soup with Millet
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Ingredients
| 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 |
2 Recipe Reviews
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Where's the millet?
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Look at the recipe 2 Tablespoons millet.
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Instructions
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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