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Kapusnyak | Капусняк

Updated: 2 days ago


This is the dish that made me wanna make my own sauerkraut. As you already know that I dislike store-bought sauerkraut; they are either too salt or sour. And yes, using homemade sauerkraut for this recipe makes a huge difference.



Although some regions use roots and fungi vegetables as the base broth, traditionally, pork and sausages are cooked with water to make the base broth. I decided to choose roots and fungi for my base broth to make this dish 100% vegan. You can prepare the base broth 1 day in advance.


Before bake...


After baked...


This might take quite a bit of time and effort, but when the 1st slurp hits the palate, you know it is worth it. I am not kidding. As bizarre as it may sound, sauerkraut soup has become my favorite soup (sorry mushroom soup). The tanginess kept me wanting more.


Ingredients:

(Serve 8)

  • Base:

  • Eggplant Coarsely Sliced, 1 Medium

  • Carrots Coarsely Sliced, 2 Medium

  • Yukon Gold Potatoes Coarsely Sliced, 2

  • Cabbage Coarsely Sliced, 1/4

  • Shiitake Mushrooms Coarsely Sliced, 3

  • Yellow Onion Coarsely Sliced, 1

  • Garlic Crushed, 3 Cloves

  • Tomato Sauce, 2 TBSP

  • Rapeseed / Peanut / Sunflower / Canola Oil, For Drizzling

  • Sea Salt, Pinch

  • Black Pepper Pinch

  • Soup:

  • Carrots Obliqued, 2 Medium

  • Yukon Gold Potatoes Thinly Sliced, 3

  • High Quality Olive Oil, 4 TBSP

  • Shiitake Mushrooms Finely Diced, 150g

  • Sea Salt, Pinch

  • Black Pepper Pinch

  • Yellow Onion Thinly Sliced, 1

  • Granulated Sugar, Pinch

  • Garlic Finely Minced, 3 Cloves

  • Leeks Coarsely Sliced (White Parts Only), 3 Stems

  • Cannellini Bean, 380g Packet

  • Sauerkraut Homemade, 450g

  • Millet / Quinoa / Amaranth, 50g

  • Bay Leaves, 3

  • Mushroom Powder, Pinch

Equipment:

  • Cast Iron Skillet / Pan

  • Large Heavy Pot

  • Oven

Directions:

  1. Please visit my "How To Make Sauerkraut" page for the recipe.

  2. Prepare the Base

  3. Preheat oven to 150°C (300°F).

  4. Add unpeeled carrots, potatoes, onion, garlic, and mushroom/vegetable scraps to a baking tray.

  5. Drizzle with oil, season with salt and pepper, mix well.

  6. Roast for 60 mins.

  7. Transfer roasted veg to a baking dish. Deglaze the tray with water and add to dish.

  8. Add enough water to submerge the veg. Roast another 40 mins.

  9. Drain into a large pot, squeeze veg to extract more liquid, discard solids. You should get a dark brown stock.

  10. Prepare the Soup

  11. Add carrots and potatoes (unpeeled) to the stock. Simmer until fork tender.

  12. While simmering, sauté mushrooms in 2 TBSP olive oil until caramelized. Set aside.

  13. In the same skillet, sauté onion in 2 TBSP oil with salt, pepper, and sugar until translucent.

  14. Add garlic and leeks. Sauté until aromatic.

  15. Transfer onion mixture into soup pot.

  16. Drain and add cannellini beans.

  17. Add sauerkraut (taste and rinse if too sour/salty).

  18. Add 1 cup water (or more, depending on your preferred consistency).

  19. Add millet, mushrooms, and bay leaves. Stir to combine.

  20. Simmer 10–15 mins until slightly reduced.

  21. Taste and adjust seasoning.

  22. Serve immediately with some Pampushky.


Tangy, hearty and slurpilicious...


Dip some Pampushky...

Recipe Video:




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