Hearty and aromatic with a rich, pleasantly-sour taste, cabbage.


  • Pork ribs - 700 g
  • Potatoes - 4 pieces
  • Sauerkraut - 300 g
  • Fresh cabbage - 200 g
  • Carrots - 1 pc
  • Onions - 1 pc
  • Millet - 100 g
  • Tomato paste - 2 tbsp
  • Salt
  • Sugar - 0.5 tsp
  • Pepper
  • Garlic - 1-2 cloves
  • For sauerkraut:
  • Cabbage - 3.5 kg
  • Carrots - 1 pc
  • currant leaves - 2 pcs
  • The leaves of horseradish - 1 pc
  • Dill - 1 branch
  • Bay leaf - 1-2 pc
  • Salt
  • Pepper peas

Preparation. Kapustnyak

Sauerkraut. Chop the cabbage strips of 5 mm, carrots grate. Mix all ingredients, add salt. At the bottom of the banks lay cabbage leaf, currant leaves, fennel, horseradish, bay leaf, 3-5 pea black pepper. Then, very tightly packed cabbage, clutching his hand. On top put a yoke. Put the cabbage in a warm place for 2-3 days.

Tip: to use the cabbage ferment late varieties: winter, Kharkiv winter. To cabbage after ferment was crispy, take 1 kg of cabbage – 25 g of salt.

Wash and pat dry ribs, cut into large pieces, put in boiling water and cook over low heat, removing the foam regularly. Peel the potatoes and put to boil until cooked whole.

Carrots, fresh and sauerkraut mince. Onions and garlic fry in vegetable oil, add part of the carrots, tomato paste and a little broth, salt and sugar. Tomita weight uniformly over medium heat.

Separate meat from bones, potatoes ceilings, millet, rinse under running water. The broth Put the meat, potatoes, millet, carrots and cabbage. Season with salt to taste, cook for 20 minutes. Add zazharku and chopped greens, boil for 5 minutes. Give the finished soup infuse for 30 minutes, serve portions with sour cream and fresh herbs.