Kapustniak Zaporizkyi

Zaporizhia is a city in southeastern Ukraine. The word Zaporizhia means "beyond the rapids," i.e., of the Dnepr. The island of Khortytsa which is situated in the Dnepr, was headquarters of the Zaporozhye Cossacks. For nearly three centuries they served as the rallying point for Ukrainian struggles against social, national, and religious oppression.


  • 400 g of pork
  • 600 g of crout
  • 400 g of potato
  • 2 tbsp of millet
  • 1 carrot
  • 1 parsley root
  • 1 parsnip root
  • 1 celery root
  • 1 bulb onion
  • 2 tbsp of dairy butter
  • 50 g of salo
  • 4 tbsp of sour cream
  • 2 bay leaves
  • 2 peas of allspice tree
  • 1 tbsp of finely cut parsley


Boil pork. Stew the wrung out crout until it becomes half cooked. Add fat and broth (in which you boiled the pork). Slice carrot, parsley, parsnip, celery, and bulb onion. Mix the ingredients and fry them slightly.

Mince salo. Pestle it with chopped onion, cut parsley and washed millet.

Cube potato. Put it in the filtered broth. Boil the kapustniak for 10-15 minutes. Add crout, salo with millet, bay leaf, pepper, and slightly fried verdure. Boil the soup.

Put pork and sour cream in the kapustniak, powder it with parsley before serving.

Enjoy your meal!

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