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Kapustnyak with sauerkraut is a tasty, filling and rich Ukrainian dish. Most often it is prepared from sauerkraut, but it can be replaced with fresh cabbage. You can also add mushrooms, rice or cook kapustnyak in fish broth. You can even make a vegetarian soup if you remove the meat from the recipe and leave only vegetables. The dish will still be rich and delicious.

Step 1

Prepare the soup base. Place the potatoes in a saucepan with water. Add the millet and cook over medium heat for 20-30 minutes until the potatoes are done.

Step 2

Cook the meat broth. Put the meat in a separate pot with water. After boiling, remove the foam from the broth and cook for 20-25 minutes. Then take the meat out of the pot, cool, cut into cubes and put it back.

Step 3

Prepare the vegetable dressing. Put the onion and carrot in a preheated frying pan with oil. Fry for 3-5 minutes. Put the bell pepper in the frying pan with the vegetables. Simmer for about 3-5 minutes. Then add the sauerkraut and tomato paste. Press the garlic or chop finely and add to the rest of the vegetables. Simmer for 10 minutes. Add spices to taste.

Step 4

Combine the ingredients. Pour the chicken broth with meat into the pot with the cooked potatoes and millet and add the vegetable dressing from the frying pan. Stir and cook for about 5 more minutes. Then turn off the heat and let the soup sit for 10-15 minutes.