Ukrainian
Kapusnyak
Sour soup with sauerkraut and millet
Tempo70 min
Porzioni6
Calorie316 kcal
LivelloMedio
Ingredienti
- maiale400 g
- crauti300 g
- miglio80 g
- patata3 pz
- cipolla1 pz
- carota1 pz
- concentrato di pomodoro1 cucchiaio
- panna acida100 g
- acqua2500 ml
Istruzioni
1
Cook the pork in 2.5 l of water for 40 min; remove and cut into pieces.
2
Rinse the sauerkraut (if needed) and add to the broth.
3
Rinse the millet until the water runs clear, then pour into the broth.
4
After 10 min, add the diced potatoes.
5
Make a sauté of onion, carrot, and tomato paste; add to the soup.
6
Cook until the potatoes are tender. Serve with sour cream.
Altre ricette
Borscht
Traditional Ukrainian beet soup with pork, cabbage, and a rich savory broth.
Kyiv Borscht
An aromatic Kyiv-style borscht with beef, lamb, beans, and sweet-tart apples.
Lviv Borscht
Lviv-style borscht with smoked sausages, beets, and a tomato vegetable base.
Poltava Borscht with Dumplings
Poltava-style poultry borscht finished with small wheat dumplings.