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 Ingredients
- 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 Instructions
- 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 Tip: 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 Tip: 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 Tip: 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 Tip: 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 Tip: Traditionally served with a side of dark rye bread.
๐ก Pro Tips
- 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 Twist Ideas
Inspiration for your own version of this recipe
- 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.