👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.

   ⏱️ 10 minutes
2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
3. 3

   Stir in the diced carrots and tomato paste. Cook for another 2-3 minutes until fragrant.

   ⏱️ 3 minutes
4. 4

   Return the browned pork to the pot. Add the diced potatoes, drained sauerkraut, bay leaves, and allspice berries. Pour in the kvass and enough water to cover everything (about 1-1.5 liters).

   💡 プロのコツ: If you reserved sauerkraut brine, you can add a little for extra tang.
5. 5

   Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the pork is tender and the vegetables are cooked through.

   ⏱️ 1 hour

   💡 プロのコツ: Simmering time can be extended for a richer flavor.
6. 6

   Season the soup with salt and freshly ground black pepper to taste. Remove bay leaves and allspice berries before serving.

   💡 プロのコツ: Taste and adjust seasoning. Some prefer it tangier, so you can add a splash of lemon juice or more sauerkraut brine.
7. 7

   Ladle the soup into bowls and garnish generously with fresh chopped dill. Serve hot.

   💡 プロのコツ: Traditionally served with a side of dark rye bread.