One of the dishes admired at our #CookForUkraine family fundraising day was Graziella’s interpretation of the classic Ukrainian Pork and Cabbage soup. It was loved by adults and children alike, my little boy for once did not pick out the cabbage and wipe it on the side of the bowl, but wolfed it all down eagerly and asked why my soups cant be like that as we went home! Slow cooking and sultanas for sweetness are the key to this I think!
There weren’t any local shops selling sauerkraut so Graziella improvised with fresh cabbage instead and added fresh mixed mushrooms to give a hint of Abruzzo. It worked beautifully, do try baking pampushky which are Ukrainian pull-apart garlic rolls to serve with it! Whether you pick the classic version of the infusion of Abruzzo and Ukrainian cuisine both are delicious!
Graziella is available to give private group cooking classes at your home or at Cerchio del Desiderio Glamping Retreat.
There is still a chance to take part in our fundraising appeal for UNICEF’s Ukraine fund, buy a raffle ticket, the prizes have been described by Niko Romito, Abruzzo’s most famous 3 Michelin Star Chef as the ‘Excellences of Abruzzo’
Graziella's #CookForUkraine Hearty Pork and Cabbage Soup
Ingredients
- 1 kg Pork Shank
- Hock or pieces of ham or prosciutto to taste
- 2 Tbsp Sultanas or Raisins
- 500 gm Sauerkraut or if unavailable like it was for Graziella add 500 gm Savoy or Spring Cabbage
- 1 litre Water
- 3 Tbsp Lard or Butter
- 3 Tbsp Flour
- 500 ml Meat Stock
- 150 gm Cooked Mixed Mushrooms
- 1 Medium Onion Sliced
- 1 Bay Leaf
- 5 Black Pepper Corns
- 1 Sprig Parsley
- 1/2 Tsp Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Boil the pork shanks in a 5-litre pot for 20 minutes. Skim from time to time.
- Add the onion, bay leaves, pepper and parsley.
- Cook for 45 minutes or until the meat is tender. Remove the meat from the broth.
- Strain the broth and put it back in the pot.
- Debone the meat and discard the skin, then slice it.
- Wash the cabbage and dry.
- Add the sliced meat and the drained sauerkraut or fresh cabbage to the broth
- Add the pieces of hock or prosciutto and sultanas to taste and simmer for 1 hour.
- Add your sauteed mushrooms to the soup.
- Mix the flour and lard until the mixture is homogeneous and add it to the pot with the meat and cabbage.
- Continue cooking, stirring over medium heat until it thickens.
- Season with salt and pepper. Serve the dish with Pampushky, Ukrainian pull apart soft garlic bread
Author: Sam Dunham
Sam is a very lucky midlife 'mamma' to A who is 12 and juggles her work as a self-employed freelance SEO food and travel copywriter and EFL teacher. She is the founder of the Life In Abruzzo Cultural Association, co-founder of Let's Blog Abruzzo. she is the founder of the 'English in the Woods' initiative, teaching English outdoors in a forest style school.
