Zaporizhia kapustnyak with bulgur
1.5k 130 минут 2 порции
Great soup with sauerkraut and bulgur from the Mistral. Delicious, nourishing. Come on in, help yourself.
Ingredients for Zaporizhia kapustnyak with bulgur
- Water - 600 ml
- Pork ribs - 200 g
- Salt - to taste
- Sauerkraut - 250 g
- Onion - 1 piece
- Carrots - 1/2 PCs
- Tomato - 1/2 PCs
- Potatoes - 3 PCs
- Bulgur - 2 tbsp
- Fat - 30 g
- Butter - 2 tbsp
- Greens - to taste
- Black pepper - 3 PCs
- Bay leaf - 2 PCs
Step by step instruction of cooking Zaporizhia kapustnyak with bulgur
Prepare the ingredients for soup.
Pork ribs, rinse, cover with cold water, bring to a boil, remove foam and cook on low heat for 1.5 hours. Then take out, separate from bones and cut the meat into pieces.
Peel the potatoes, onions and carrots.
Carrots chop or grate strips.
Onion cut into strips
Sauerkraut squeeze and simmer for 15-20 minutes on a half of butter.
Onions and carrots fry in the remaining butter. Tomatoes wash and finely chop.
Broth bring to a boil, add sauerkraut, potatoes and boil for 15 minutes, then add the bacon, bulgur, chopped tomato, onions and carrots, add salt and cook on medium heat until cooked bulghur.
5 minutes until cooked soup, add pepper, Bay leaf.
Serve the soup with the meat, sprinkle with finely chopped greens. Bon appetit!