Kapusnyak (Cabbage Soup)

Ingredients

• 300 g pork shoulder, cubed
• 200 g sauerkraut, drained
• 3 tbsp millet
• 2 medium potato, diced
• 1 medium carrot, diced
• 1 medium onion, diced
• 1 tbsp tomato paste
• 2 cloves garlic, minced
• 1 liter chicken or pork broth
• 1 bay leaf
• 1 tbsp vegetable oil
• 1/4 tsp black pepper
• to taste salt
• 2 tbsp fresh dill, chopped(optional)
• 2 tbsp sour cream, for serving(optional)

Instructions

1. 1

   Heat oil in a large pot over medium-high heat. Season pork with pepper and brown on all sides, about 5 minutes.

2. 2

   Add onion and carrot, sauté until softened, about 5 minutes. Stir in garlic and tomato paste and cook 1 minute.

3. 3

   Pour in broth, add bay leaf, and bring to a boil. Reduce heat, cover, and simmer 20 minutes.

4. 4

   Add potatoes, sauerkraut, and rinsed millet. Simmer uncovered for 20 minutes, until potatoes are tender and millet is cooked.

5. 5

   Season with salt to taste, stir in dill, and let rest 5 minutes off heat. Serve hot with a dollop of sour cream.