Cabbage with pork ribs and millet

Kapustnyak is a thick, rich and very hearty soup of Ukrainian cuisine. It turns out to be especially tasty if it is infused for at least half an hour before serving.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Cooking time: 110 minutes
• Prep time: 10 minutes
• Total recipe preparation time: 120 minutes

Ingredients

• Pork ribs 400 g
• Water 3 100 ml
• Onion 2 pieces
• Potato 500 g
• Sauerkraut 400 g
• Millet 100 g
• Lavrushka 1 sheet
• Carrots 2 pieces
• Vegetable oil 2 tbsp. spoons
• Tomato paste 2 tbsp spoons
• Salt to taste
• Sugar to taste
• Ground black pepper to taste
• Greens to taste

Cooking method

• Rinse the pork ribs, put in a saucepan and pour 3 liters of water.

• Bring to a boil, skim off and add one whole onion. Cook, covered, for about an hour over low heat.

• Add the peeled whole potatoes and cook for another 20-25 minutes. When it's done, place it on a plate.

• Cut the sauerkraut if the pieces are too large and long. If you want, pass it through a meat grinder.

• Add the cabbage to the saucepan along with the millet and laurel. Leave on fire for another 20-25 minutes.

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• Grate the carrots on a coarse grater. Cut the onion into small pieces. Brown these vegetables in a skillet with oil over medium heat for 5-6 minutes.

• Add 100 ml of tomato paste water to the pan and stir. When the liquid boils, season with salt and sugar.

• Simmer the roast over low heat until thickened.

• Mash boiled potatoes from the broth with a crush and mix well with frying.

• Take a whole onion out of the pan with meat, it will no longer be useful.

• Add fry with potatoes, chopped herbs, salt and pepper to the soup. Stir, bring to a boil and remove from heat.

• Leave the finished soup covered for 30 minutes.

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