Ukrainian Kapusniak with Pork Ribs and Millet
A tangy, hearty soup of sauerkraut, pork ribs, potato and millet, a proper Ukrainian winter bowl.
- Time2 hr
- LevelEasy
- Costabout £1.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 455kcal
- 28.5gcarbs
- 6.7gof which sugars
- 27.6gfat
- 9.7gsaturates
- 24.2gprotein
- 5.2gfibre
- 3.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the ribs, water, bay leaf and salt in a large pan. Bring to the boil, skim off the foam and simmer for 1 hour, until the meat is almost falling from the bone.
60 min - 2
Meanwhile, put the sauerkraut in a pan with 100 ml of the cooking stock. Cover and simmer for 20 minutes, until softer and less sharp.
20 min - 3
Heat the oil in a frying pan and cook the onion and carrots for 8 minutes. Stir in the tomato purée and cook for 2 minutes.
10 min - 4
Add the potatoes and millet to the stock. Simmer for 10 minutes.
10 min - 5
Add the sauerkraut and the onion mixture. Simmer for 15 minutes more until the potatoes and millet are tender.
15 min - 6
Stir in the garlic and pepper. Take out the ribs, pull the meat off the bone and return it to the pot. Serve with dill on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
