Kapusniak

Kapusniak is an ancient traditional dish of Ukrainian cuisine, a hearty and thick soup whose main ingredient is soured cabbage. Together with borsch it belongs to the most widespread Ukrainian first courses, especially in winter, when soured cabbage was the main source of vitamins.

Kapusniak is made on a rich meat stock, most often with pork (frequently with ribs or smoked meats, which add a deep flavour). The soured cabbage, which gives the dish its characteristic pleasant tang, is braised and added to the stock together with potato, carrot, onion, and — a classic feature of many recipes — millet, which makes the soup thicker and more nourishing. Kapusniak is seasoned with a fried base, often of lard and onion. The flavour of the dish is rich, sour-salty, warming. There are regional variations: the Zaporizhzhia kapusniak with lard, millet, and pepper, and lean versions with mushrooms. Kapusniak is served hot, with sour cream, fresh herbs, and a slice of rye bread. This simple but exceptionally tasty and wholesome dish is an example of thrifty and wise peasant cooking, which from simple products makes a full meal.