Sour Cabbage Soup with Pork (Kvashenaya Kapusta Soup)
A hearty Russian-style soup made with fermented cabbage, pork, potatoes, and vegetables. Served hot with a dollop of sour cream.
- Time
- 1 h 10 min
- Serving
- 587 kcal
- Ingredients
- ≈ $2.44
- Protein
- 26 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.63 120 g
- 2 Sauerkrautpack 500 g ≈ $3.00 150 g
- 3 Potatoes≈ $2.19 per kg 100 g
- 4 Carrots≈ $1.50 per kg 40 g
- 5 Onions≈ $1.60 per kg 40 g
- 6 Tomato pastepack 140 g ≈ $1.00 10 g
- 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 8 Sunflower oil 8 ml
- 9 Bay leaves to taste
- 10 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the pork1, cut into 2–3 cm chunks, cover with 500 ml cold water, bring to a boil, and skim off the foam.
Simmer the meat uncovered on low heat for 35 minutes until tender when pierced with a fork.
Cut potatoes3 into 2 cm cubes, slice onion5 into half-rings, and grate carrots4 coarsely.
Heat oil in a pan, sauté the onion5 and carrots4 for 5 minutes over medium heat, then stir in 1 tbsp tomato6 paste and cook for 1 more minute.
Add drained fermented cabbage and sauté for 15 minutes, stirring occasionally, until the cabbage softens.
Add the potatoes3 to the broth and cook for 10 minutes, then stir in the sautéed cabbage and vegetables along with a bay leaf.
Simmer another 10 minutes until the potatoes3 are tender, seasoning with salt and black pepper to taste.
Serve hot with a spoonful of sour7 cream and fresh herbs.
Tips
- Why it works
- Squeeze the sauerkraut to remove excess liquid so the broth doesn’t dilute and turn watery. Too much liquid makes the soup bland and stretches the meal too thin.
- Substitutions
- Use 150g cabbage (white or green) instead of sauerkraut, but add 1 tbsp vinegar and 1 tsp sugar to mimic the tang. Replace pork with 120g smoked sausage for a quicker, saltier flavor.
- Common mistakes
- Overcooking the pork turns it rubbery. Test with a fork after 30 minutes. If the meat pulls apart easily, it’s done; if not, it’s still tough.
- Storing and reheating
- Keeps 3 days in the fridge; reheat on medium heat until boiling, stirring occasionally. Freeze the broth separately if storing longer than 3 days.
- Serve with
- Pair with a slice of rye bread and a side of pickled cucumbers for a balanced, tangy lunch. Works well after a hearty breakfast to carry you through the morning.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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