Description

Kapustnyak at home
This is my favorite version of "Kapusniak". The soup turns out well, very tasty, but still thick and hearty.

Ingredients

  • Millet

    50 g

  • Potatoes

    3 piece

  • Cabbage

    150 g

  • Sauerkraut

    250 g

  • Carrots

    1 piece

  • Onion

    2 piece

  • Tomato paste

    1 Tbsp

  • Tomato juice

    150 ml

  • Vegetable oil

  • Bay leaf

    2 piece

  • Allspice

    3 piece

  • Salt

  • Greens

  • Sour cream

  • Brisket

Cooking

step-0
Millet rinse well.
step-1
Peel the potatoes and coarsely chop't. Add to the pot and cover with water (about 1.5-1.7 l). Simmer for 15 minutes and to throw millet.
step-2
Onions and carrots to clean. Finely chop the onion and carrots to grate. Fry in vegetable oil until Golden brown.
step-3
Fresh cabbage to grate, sauerkraut rinsed and chopped with a knife. Add it to the onions and carrots and cook stirring occasionally for 5-7 minutes.
step-4
Pour into the pan of tomato juice and put a spoonful of tomato paste, mix well. Cover and simmer for 15-20 minutes.
step-5
Replace the vegetables in the pot with the potatoes and millet, add the spices and salt and cook for another 10-15 minutes. Turn off the heat and allow to infuse the soup under the lid for half an hour.
step-6
Bacon cut into small strips and add vegetable version of the soup. If the brisket smoked, then it is better to sear in a pan, if smoked-boiled use and so. It is a matter of taste. Serve the soup sprinkled with herbs.
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