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Kapusniak z Kvasom
Cabbage Soup with Kvass
A hearty and tangy cabbage soup, Kapusniak z Kvasom is a variation of the classic Ukrainian cabbage soup, distinguished by the addition of kvass, a fermented rye bread drink, which imparts a unique sourness and depth of flavor. It typically includes pork, root vegetables, and dill.
๐ง ์ฌ๋ฃ
- 500 g Pork shoulder(cut into cubes)
- 1 liter Kvass(unsweetened rye bread kvass)
- 400 g Sauerkraut(drained, reserve some brine if desired)
- 4 medium Potatoes(peeled and diced)
- 2 medium Carrots(peeled and diced)
- 2 medium Onions(chopped)
- 2 tbsp Tomato paste
- 2 Bay leaves
- 5 Allspice berries
- 0.5 cup Fresh dill(chopped, for garnish)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 10 minutes - 2
Add chopped onions to the pot and sautรฉ until softened, about 5-7 minutes.
โฑ๏ธ 7 minutes๐ก ์ ๋ฌธ๊ฐ ํ: Scrape up any browned bits from the bottom of the pot. - 3
Stir in the diced carrots and tomato paste. Cook for another 2-3 minutes until fragrant.
โฑ๏ธ 3 minutes - 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).
๐ก ์ ๋ฌธ๊ฐ ํ: If you reserved sauerkraut brine, you can add a little for extra tang. - 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.
โฑ๏ธ 1 hour๐ก ์ ๋ฌธ๊ฐ ํ: Simmering time can be extended for a richer flavor. - 6
Season the soup with salt and freshly ground black pepper to taste. Remove bay leaves and allspice berries before serving.
๐ก ์ ๋ฌธ๊ฐ ํ: Taste and adjust seasoning. Some prefer it tangier, so you can add a splash of lemon juice or more sauerkraut brine. - 7
Ladle the soup into bowls and garnish generously with fresh chopped dill. Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ: Traditionally served with a side of dark rye bread.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe quality of kvass significantly impacts the soup's flavor. Use a good quality, unsweetened rye kvass.
- โIf you don't have kvass, a combination of water and a little bit of sauerkraut brine, plus a touch of vinegar or lemon juice, can be used as a substitute, though the flavor will differ.
- โFor a vegetarian version, omit the pork and use vegetable broth instead of water, and consider adding smoked tofu or mushrooms for depth.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add smoked sausage or bacon for an extra layer of smoky flavor.
- Include other root vegetables like parsnips or celery root.
- A spoonful of sour cream can be added to each bowl before serving.