Kapusniak

Put the pork in a pot, add 2.5 L of cold water, bring to a boil, skim off the foam, and simmer over low heat for 40 minutes until tender. Remove the meat, cut it into pieces, and return it to the broth.

Rinse the millet several times until the water runs clear, add it to the broth, and cook for 10 minutes.

Dice the potatoes, add them to the soup, and cook for another 10-12 minutes until half-done.

Finely chop the sauerkraut (rinse it lightly first if it's too sour), add it to the soup along with the bay leaf, and cook for 10 minutes.

In oil, sauté the finely chopped onion and grated carrot until soft, add the tomato paste, and cook for 2-3 minutes, stirring. Transfer the sautéed vegetables into the soup.

Season with salt and pepper to taste and cook for another 5 minutes, until the potatoes are fully tender.

Remove the pot from the heat, cover with a lid, and let the kapusniak rest for 15-20 minutes.

Serve hot, sprinkled with fresh dill, with sour cream on the side.