Smoked Rib Kapusnyak
A robust Ukrainian sauerkraut soup with smoked pork ribs, potatoes, millet, and fresh herbs.
About This Dish
Slowly simmered smoked ribs build the broth, while sauerkraut and millet give this traditional soup its gentle tang and satisfying body.
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Stages
- Broth50 min
- Vegetables20 min
- Simmering40 min
Step-by-Step Instructions
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1
Cover the ribs with 2.2 liters of cold water, bring slowly to a simmer, and skim the surface. Cook gently for 45 minutes.
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2
Rinse the millet several times in hot water. Dice the potatoes, grate the carrot, and finely chop the onion.
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3
Remove the ribs. Add the potatoes and millet to the broth and simmer for 12 minutes.
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4
Cook the onion and carrot in a little oil until soft, stir in the tomato paste, then add this mixture and the sauerkraut to the pot.
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5
Pull the meat from the ribs and return it to the soup. Simmer for 20 minutes, season carefully, and finish with chopped parsley and dill.
