Zaporizhzhya-Style Sauerkraut Soup

Name: Zaporizhzhya-Style Sauerkraut Soup
Yield: Makes 6 servings
Cuisine: Ukraine
Ingredients: 1 (2 to 3-pound) pork loin; 1 bay leaf; 2 teaspoons salt; 1 parsley root, broken into pieces including some finely chopped greens; 2 large cloves garlic, coarsely chopped; 2 tablespoons unsalted butter; 4 cups sauerkraut; 1 parsnip, peeled and finely chopped; 1 carrot, peeled and finely chopped; 2 large potatoes, peeled and finely chopped; 1 rib celery, finely chopped; ¼ cup millet; 2 tablespoons finely chopped salt pork; freshly ground black pepper to taste; Pinch of ground allspice; Sour cream and freshly chopped parsley to serve; Sour cream and freshly chopped parsley to serve

Kapusniak po-zaporizhzhs’ky

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

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.

Ingredients

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

Europe
Ukraine
Zaporizhzhya
Eastern Europe
Soup
Gluten-free

Method

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