Fresh Cabbage and Millet Kapusniak

Name: Fresh Cabbage and Millet Kapusniak
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 8 bowls
Cuisine: Ukrainian
Ingredients: 400 g fresh cabbage; 2 whole medium potatoes; 100 g dry millet; 300 g pork shoulder, diced; 1 whole carrot; 1 whole onion; 2 tbsp tomato paste; 2 whole bay leaves; 4 cloves garlic; 2 tbsp sunflower oil; 2.5 l water; 1 tsp salt; 1 pinch black pepper; 2 tbsp chopped dill

This Ukrainian-style soup combines fresh cabbage, millet and potato in a light pork broth.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 40 minMakes 8 bowls

Jump to Recipe

This Ukrainian-style soup combines fresh cabbage, millet and potato in a light pork broth. Rinse the millet thoroughly before it goes into the pot; that simple step improves the finished flavour. Tomato paste and garlic add depth to the vegetable sauté. Simmer until the millet is tender and the pork cooked through, then let each bowl rest briefly before serving. Cover pork with measured water, bring to a gentle simmer and cook about 45 minutes, skimming as needed. Wash millet well under running water; dice potatoes and shred cabbage. Cook onion and carrot in sunflower oil until soft; stir in tomato paste and garlic for 1 minute. Add potato, cabbage, rinsed millet, bay and sauté to broth; simmer 20 to 25 minutes until all are tender and pork is cooked.

How to tell when it is ready

Pork, millet and potatoes fully tender.

Tips

Rinse millet until the water runs clearer.
Shred cabbage thinly for faster cooking.
Soften onion before adding tomato paste.
Check the center of a potato cube for doneness.

Troubleshooting

If millet stays firm, simmer another 5 to 10 minutes.
If soup thickens overnight, add water while reheating.

Substitutions

Use parsley if dill is unavailable.
Use an equal weight of boneless pork leg for shoulder, adjusting simmer time.

Variations

Use broth in place of water for a richer soup.
Add extra cabbage for a more vegetable-forward bowl.

Serving suggestions

Top each bowl with chopped dill.
Serve with a spoonful of sour cream.
Add rye bread alongside.
Offer extra black pepper at the table.

Make ahead

Prepare the measured ingredients in advance. Refrigerate promptly up to 3 days or freeze portions.

Storage

Refrigerate promptly up to 3 days or freeze portions.

Food safety

Keep raw pork separate from vegetables eaten uncooked; boil soup to a full simmer.

Frequently asked questions

Why rinse millet first?

Rinsing removes loose starch and some bitterness from the grains.

How should I store fresh cabbage and millet kapusniak?

Refrigerate promptly up to 3 days or freeze portions.

Top each bowl with chopped dill. Refrigerate promptly up to 3 days or freeze portions.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Fresh Cabbage and Millet Kapusniak