Kapusniak z Kvasom ta Krupy Hrebianky (Cabbage Soup with Kvass and Buckwheat)
A hearty and tangy soup featuring sauerkraut, buckwheat groats, and the unique addition of kvass, a fermented rye bread drink, which lends a distinctive sour and slightly sweet depth.
🧂 Ingredients
- 500 g Sauerkraut(rinsed and drained, if very sour)
- 0.5 cup Buckwheat groats (krupa hrebianka)
- 400 g Beef or pork ribs
- 2.5 liters Water or broth
- 1 large Onion(chopped)
- 2 medium Carrots(diced)
- 3 medium Potatoes(cubed)
- 1 cup Kvass(unsweetened, for cooking)
- 2 Bay leaf
- 5-6 Allspice berries
- to taste Salt
- to taste freshly ground Black pepper
- for garnish Fresh dill or parsley
- for serving Sour cream
👨🍳 Instructions
- 1
In a large pot, combine the beef or pork ribs with water or broth. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, skimming off any foam.
⏱️ 1 hour💡 Tip: This step creates a flavorful base for the soup. - 2
Remove the meat from the pot, let it cool slightly, then cut into bite-sized pieces. Strain the broth and return it to the pot.
💡 Tip: Discard bones and excess fat. - 3
Add the rinsed sauerkraut and buckwheat groats to the broth. Bring to a simmer.
💡 Tip: Rinsing sauerkraut reduces its sourness if preferred. - 4
In a separate skillet, heat a little oil or use some rendered fat from the meat. Sauté the chopped onion and diced carrots until softened and lightly browned, about 8-10 minutes.
⏱️ 10 minutes - 5
Add the sautéed vegetables, cubed potatoes, bay leaves, and allspice berries to the soup pot. Stir in the cooked meat.
💡 Tip: Adding potatoes later ensures they don't become mushy. - 6
Pour in the kvass. Bring the soup back to a gentle simmer and cook for another 30-45 minutes, or until the buckwheat and potatoes are tender.
⏱️ 45 minutes💡 Tip: Kvass adds a unique tanginess and depth; adjust the amount to your taste. - 7
Season the soup generously with salt and freshly ground black pepper to taste.
💡 Tip: Taste and adjust seasoning carefully, as sauerkraut and kvass can be salty. - 8
Remove bay leaves and allspice berries before serving. Ladle the soup into bowls, garnish with fresh dill or parsley, and serve with a dollop of sour cream.
💡 Pro Tips
- ✓Use good quality, unsweetened kvass for the best flavor.
- ✓If you don't have kvass, a small amount of apple cider vinegar or lemon juice can be used to add acidity, but the flavor will be different.
- ✓This soup is even better the next day as the flavors meld.
🔄 Variations
- Add smoked sausage or bacon for extra flavor.
- Include other root vegetables like parsnips or celery root.