Ukraine / Bread
Ukrainian Cabbage Soup (Kapusniak)
Kapustnik is a hearty Central and Eastern European raw cabbage soup. It must be not confused with Kapusniak which is made of sauerkraut.
Ingredients
- olive oil
- onion, medium; peeled and chopped2
- garlic, peeled and minced2–5 clove
- chicken broth, or more1 l
- potatoes, peeled and cut into bite-sized pieces1–2
- carrots, peeled and cut into bite-sized pieces4–6
- celery, sliced into bite-sized pieces4–5 stalk
- pickling spices
- sage
- thyme
- oregano
- bay leaves
- rosemary
- salt
- pepper
- worcestershire sauce
- soy sauce
- seasoning salt
- garlic salt
- celery salt
- diced tomatoes, large; diced1 can
- cabbage, sliced1 head
- dill, fresh; chopped
- sour cream or yoghurt, or yoghurt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a large cooking pot heat about 3–4 tablespoons of olive oil. Add the onions and garlic, along with more olive oil if necessary. Let the onions and garlic cook over medium or low heat for 8–10 minutes.
Add the chicken broth, and bring to a boil.
Add the potatoes, carrots, celery, and spices; bring to a boil, and simmer over medium heat until vegetables are almost tender enough to eat. If the soup becomes too thick, add some more chicken broth, but it should be a hearty soup with plenty of vegetables.
Season with salt, pepper, Worcestershire sauce, soy sauce, seasoning salt, garlic salt, and or celery salt as desired.
Add the can of tomatoes and the shredded cabbage. Again, let the soup simmer over medium heat; continue tasting to see whether your imagination has worked magic.
Lastly, add the chopped fresh dill.
When it’s done, serve garnished with sour cream.
