Kapustnyak Poltava

For some reason, it is believed that cabbage is something like cabbage soup and should be cooked from sauerkraut. I do not argue that there are such options, but the Poltava cabbage is something else.

Ingredients

• Pork – 500-600 g (can be fatty, on the ribs)
• Potatoes – 4-5 pcs.
• Fresh cabbage – 1 kg
• Onions – 1 pc.
• Carrots – 1 pc.
• Millet – half a glass
• Tomato sauce – 3 tablespoons
• (You can replace 1 tbsp of tomato paste or 3-4 pcs.fresh tomatoes)
• Pork lard – 100 g
• Salt
• Pepper
• Dill and parsley

Directions

1. Wash the meat, pour 4 liters of water and put the pan on fire. When it boils, remove the foam, reduce the heat and cook the meat until tender. The meat should be lagging behind the bones.
   Peel potatoes, carrots and onions.
2. We cut the cabbage into very small squares (first “along” and then “across”). Then we collect it with a slide and chop it with a large knife until it becomes very small and juicy.
3. Cut the potatoes into cubes, the smaller onions and the carrots into strips. Pour millet with a cup of hot broth and grind. For this we use an old kitchen tool – makitra and makogon. Finely chop the bacon, melt in a frying pan and fry the onion and carrot in the resulting fat. Add tomato sauce or pasta to them. My mother-in-law did differently. She threw the tomatoes into the boiling broth to the meat, and then squeezed them through a colander. In the summer I follow all the rules, and in the winter I use the sauce. When the meat is cooked, remove it from the broth and add the potatoes to the broth and let it cook for 10 minutes. Then put the cabbage and millet. Cook cabbage for about 20 minutes. If you like more boiled cabbage – cook longer. Add onion and carrots fried in lard and let it boil for a few minutes. Salted and pepper. We free the meat from the bones, cut into smaller pieces and return to the cabbage.

   

4. The cabbage should turn out to be quite thick, but so that the spoon does not stand in it. Add greens and turn off the heat. Let it brew for half an hour. We pour the cabbage into the plates. 

         Enjoy your meal!

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