Kapusniak from fresh cabbage

We are preparing for lunch a delicious, satisfying and bright dish in all respects – kapusniak made from fresh cabbage with millet. Traditionally, kapusniak is cooked in a rich meat broth using fresh or smoked pork ribs. If you prefer a lighter and more dietary version of kapusniak, use chicken broth.

Kapusniak has many cooking options, it all depends on the region of residence and traditions. Often kapusniak is prepared with sauerkraut or a combination of sauerkraut and fresh cabbage is used. Some housewives season the kapusniak with crushed garlic and lard, and add smoked meats and tomato paste to the soup.

Today I propose to prepare another delicious version of kapusniak from fresh cabbage with millet. It turns out to be a very tasty and aromatic dish for the whole family. A bowl of soup seasoned with sour cream and fresh herbs will give you a feeling of fullness for a long time.

Ingredients for making kapusniak from fresh cabbage:


  • Chicken broth – 2 l.

  • White cabbage – 500 g.

  • Potatoes – 3-4 pcs.

  • Carrots – 1 pc.

  • Onions – 1 pc.

  • Millet – 3 tbsp. l.

  • Tomato paste – 2 tbsp. l.

  • Vegetable oil – 30 ml.

  • Salt – 1.5 tsp.

  • Ground black pepper – 0.25 tsp.

  • Ground paprika – 0.5 tsp.

  • Fresh dill – 1 bunch.

Recipe for making kapusniak from fresh cabbage

Step-by-step instruction:

1. Shred white cabbage into thin strips and transfer to a saucepan.

2. Pour 2 liters of chicken broth over the vegetables. Cover the pan with a lid and bring the broth to a boil. Cook the cabbage over low heat until soft.

3. Wash the potatoes, peel them, put them in a ladle, and fill them with cold water. Boil the potatoes until tender.

4. Using a potato press, grind the boiled vegetables into a puree.

5. Peel the onions and cut them into small cubes. Wash the carrots, peel them, and chop them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil.

6. Stirring occasionally, saute the onions and carrots until golden brown. Add tomato paste to vegetables. Mix the ingredients and continue to simmer them together for 1-2 minutes.

7. When the cabbage is cooked and becomes soft, add mashed potatoes to the kapusniak.

8. Pour thoroughly washed millet into the soup.

9. Next, add sauteed vegetables with tomato paste to the kapusniak.

10. Cover the pan with a lid and bring the soup to a boil. Cook kapusniak with fresh cabbage over low heat for another 5 minutes. At the end of cooking, add salt, ground spices and finely chopped fresh dill.

11. Tasty and rich kapusniak is ready. Pour it into portioned plates and serve with a slice of rye bread and sour cream.

Bon appetit!

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