Kapusniak
Local name : Капусняк
A Ukrainian soup of sauerkraut and millet simmered with carrot and potato until the broth thickens on its own.
Photo : Nickispeaki · CC BY-SA 4.0
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Serves
- 4
- Difficulty
- Easy
Method
- Rinse the sauerkraut in cold water and squeeze it out. Taste it: if it stays very sharp, rinse a second time.
- Rinse the millet in a sieve until the water runs clear.
- Soften the onion and grated carrot in the oil for 8 minutes, then stir in the paprika off the heat.
- Pour in the water, add the sauerkraut, bay leaves and diced potato. Simmer for 30 minutes.
- Add the millet and cook for another 20 minutes at a gentle bubble. The grains swell and thicken the broth.
- Fish out the bay leaves, adjust the salt and pepper, and rest the soup for 10 minutes before serving.
Paprika scorches above 140 degrees and turns bitter. Always stir it in off the heat, onto hot vegetables, just before the liquid goes in.
