Kapustnyak

Ingredients

• 1 lb pork ribs or shoulder, cut into pieces
• 2 cups sauerkraut, with its juice
• 1/3 cup millet, rinsed
• 2 potatoes, cubed
• 1 carrot, grated
• 1 onion, chopped
• 2 bay leaves
• 1/2 tsp allspice berries
• 8 cups water
• 2 tbsp vegetable oil
• sour cream and dill, to serve

Before you cook

• Rinse the millet under cold water until the water runs clear.
• Cube the potatoes and grate the carrot.

Steps

1. Put the pork in a large pot and cover with the water.
2. Bring to a boil, skimming off the foam.
3. Reduce to a simmer, add the bay leaves and allspice, and cover.
4. Simmer for 1 hour until the pork is tender.
5. Lift out the pork, cool slightly, and shred the meat off the bone.
6. Heat the oil in a skillet over medium heat.
7. Add the onion and carrot and cook for 6 minutes until softened.
8. Stir the softened onion and carrot into the broth.
9. Add the sauerkraut with its juice.
10. Add the millet and potatoes.
11. Simmer for 20 minutes until the potatoes and millet are tender.
12. Return the shredded pork to the pot.
13. Simmer for 5 more minutes.
14. Season to taste, keeping in mind the sauerkraut already adds salt.
15. Ladle into bowls and top with sour cream and dill.