Lean cabbage soup with millet and sauerkraut for Christmas Eve: an authentic Ukrainian recipe
People usually prepare lean cabbage soup (kapustniak) with millet and sauerkraut for Christmas Eve, January 6, according to traditions. It is served with 11 other dishes, including garlic and dill buns (pampushky).
How to cook cabbage soup.
The FoodOboz editorial team shares an authentic recipe for a delicious Ukrainian kapustniak with millet and sauerkraut.
Homemade cabbage soup.
Ingredients:
- potatoes - 3 pcs
- millet - 150 g
- carrots - 1 pc
- yellow onion - 1 pc
- garlic, cloves - 2 pcs
- water - 2 liters
- bay leaf - 2 pcs
- salt - to taste
- sauerkraut - 300 g
- refined sunflower oil - 3 tbsp
Method of preparation:
1. Rinse the millet several times. Then pour boiling water over it and soak in cold water for 20-30 minutes. Peel the vegetables, cut the potatoes into large cubes, chop the onion and garlic finely, and grate the carrots on a coarse grater.
2. Bring water to a boil, add millet and potatoes first. Cook for 10-15 minutes after boiling. At this point, you can add salt and bay leaf.
Potatoes.
3. Squeeze the sauerkraut.
Cabbage.
4. Heat oil in a pan, fry the vegetables, and add tomato paste at the end (you can also skip this ingredient).
Vegetable roast.
5. Add the sauerkraut and the vegetable roast in a saucepan with the millet and cook for another 10-15 minutes. Then add garlic and black pepper and cook for 1-2 minutes. Remove from heat and leave for 10 minutes.
How long to cook.
Serve with rye sourdough bread!
Ready-made dish.
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