Zaporizhzhya-Style Sauerkraut Soup

Kapusniak po-zaporizhzhs’ky

Preparation info

  • Makes


    • Difficulty


Appears in

The New Ukrainian Cookbook

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

Zaporizhzhya is a city with a rich history located along the banks of the Dnipro River in eastern Ukraine. Kapusniak is made a little differently in this region. Millet, allspice, and salt pork figure prominently in this version, along with lean pork. It is very tasty.


  • 1 (2 to 3-pound) pork loin
  • 2 teaspoons salt
  • 1</


Put the pork loin into a large pot and add 8 cups of cold water. Bring to a boil, skimming off and discarding any foam that rises to the top. Add the salt, bay leaf, garlic, and parsley root. Reduce the heat to medium-low and cook, uncovered, for 1½ hours or until the pork is very tender.

Remove the meat from the pot and set aside. Strain the stock, discarding the solids, and return it