Cabbage Soup with Ribs and Millet
Cut the ribs individually, cover with cold water, bring to a boil, skim off the foam, and cook for 50 min over low heat. Rinse the millet several times with hot water, add it to the broth together with the diced potatoes, and cook for 15 min. Meanwhile, fry the chopped onion and grated carrot in oil for 5 min, add the sauerkraut and tomato paste, and stew for 10 min. Transfer the cabbage to the pot, add the bay leaf, pepper, and salt to taste, and cook for 10 min, until the millet and potatoes are tender. Let the kapusnyak stand covered for 10 min and serve with herbs and sour cream.
Ingredients
- ✓Pork ribs
- ✓Sauerkraut
- ✓Potatoes
- ✓Millet
- ✓Carrots
- ✓Onion
- ✓Sunflower oil
- ✓Tomato paste
- ✓Bay leaf
- ✓Salt
- ✓Ground black pepper
- ✓Water
- ✓Dill and parsley
- ✓20% sour cream for serving
How to cook
- 1
Cut the ribs individually, cover with cold water, bring to a boil, skim off the foam, and cook for 50 min over low heat.
- 2
Rinse the millet several times with hot water, add it to the broth together with the diced potatoes, and cook for 15 min.
- 3
Meanwhile, fry the chopped onion and grated carrot in oil for 5 min, add the sauerkraut and tomato paste, and stew for 10 min.
- 4
Transfer the cabbage to the pot, add the bay leaf, pepper, and salt to taste, and cook for 10 min, until the millet and potatoes are tender.
- 5
Let the kapusnyak stand covered for 10 min and serve with herbs and sour cream.
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