Ukrainian soup with cabbage – Kapusniak Zaporizkyi

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


  • 400 g (14 oz) pork
  • 600 g (21 oz) sauerkraut (sour cabbage)
  • 400 g (14 oz) potatoes
  • 2 tbsp of millet
  • 1 carrot
  • 1 parsley root
  • 1 parsnip root
  • 1 celery root
  • 1 bulb onion
  • 2 tbsp of dairy butter
  • 50-55 g (2 oz) salo
  • 4 tbsp of sour cream
  • 2 bay leaves
  • 2 peas of allspice tree
  • 1 tbsp of finely cut parsley


Cut pork into medium pieces and boil it. Stew sauerkraut (sour cabbage) until it becomes half cooked. Add pork broth and stir to combine.

Peel, wash, and chop carrot and bulb onion. Wash and slice parsley, parsnip, and celery. Mix the ingredients and fry them slightly.

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

Peel, wash, and cube potatoes. Put them in the filtered broth. Boil kapusniak for 10-15 minutes. Add the sauerkraut, salo with millet, bay leaves, pepper, and slightly fried veggies. Boil the soup until done.

Put pork and sour cream in the sour cabbage soup. Add parsley to kapusniak before serving.

Enjoy your meal!