Kapustnyak

Kapustnyak has been prepared since ancient times by Ukrainian Cossacks, specifically with millet and sauerkraut. It is also known as Zaporizhzhia kapustnyak. Another name for this dish is kapustnitsa. This is a traditional dish in Ukrainian, Slovak, and Polish cuisine. There are many recipes for kapustnyak, it can be cooked with different types of meat broth (pork, chicken, beef). Different grains can be used - millet, rice, or barley. I suggest making a flavorful kapustnyak with chicken broth, millet, and sauerkraut. Our whole family loved this dish, the cabbage adds a tangy flavor, the millet and fat make it hearty and very, very delicious!

Chicken meat

12 oz (breast)

Millet

1 cup

Onion

1 pc

Sauerkraut

10.5 oz

Potatoes

4 pc

Carrot

1 pc

Salt pork

3 oz (salted)

Salt

1 tsp

Black pepper

1/2 tsp (ground)

Sunflower oil

4 tbsp (refined)

Parsley

To prepare kapustnyak, put the meat in a pot, pour water (10-12 cups), and bring to a boil. Peel the potatoes and cut them into small pieces. When the meat is almost done, remove it from the broth and cut it into small pieces.

Put the meat and potatoes back into the broth and continue cooking. Meanwhile, prepare the sauteed vegetables. Grate the carrots, and finely dice the onion and salt pork.

In a skillet, fry the salt pork until the fat is rendered, then add a little refined sunflower oil. Saute the onion and carrots on the fat with oil until golden brown.

When the potatoes are halfway cooked, add the millet. Stir and simmer over low heat for 8-10 minutes.

To remove any bitterness, thoroughly rinse the millet in several changes of water, draining each time until the water runs clear. Finally, rinse the millet with boiling water for 5 minutes.