Pasulja Iz Kapusta(A Russian Specialty)
A hearty Russian specialty featuring tender lamb, sauerkraut, cabbage, and kidney beans, offering a savory and tangy flavor combination perfect for comforting family meals.
Ingredients
Instructions
- Brown the lamb with or without bone in a stew style pan and drain off excess fat; add chopped onion, salt, and pepper to taste and brown together.
- Add 1 cup water and steam the mixture for 45 minutes.
- Add drained sauerkraut, two cans of tomato sauce, and finely chopped small head of cabbage.
- Add a little more water and grated small onion into the mixture.
- Cook for an additional 45 minutes, then add two cans of kidney beans and cook until heated through.
Tips & Substitutions
For a richer flavor, consider using lamb shanks or shoulder instead of just any lamb cuts. You can substitute the kidney beans with white beans if preferred. If you want a little heat, add a pinch of red pepper flakes. Browning the lamb well is key to developing depth in the sauce, similar to techniques in French Lamb Stew-Theresa Shea.
Serving Suggestions
Serve the Pasulja Iz Kapusta hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a side of mashed potatoes. For a complete meal, consider serving it with a light salad or pickled vegetables, which complement the dish's richness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the dish for up to 2 months. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop or microwave, adding a splash of water if the stew thickens.
Nutrition & Diet Analysis (per serving)
Each serving of Pasulja Iz Kapusta(A Russian Specialty) contains roughly 351 calories, with 13g protein, 45g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (32% of the Daily Value), protein (25% of the Daily Value), and iron (25% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 512mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the lamb and onion in a pan, then transfer to the slow cooker with all other ingredients. Cook on low for 6-8 hours or high for 3-4 hours, until the lamb is tender.
Is there a vegetarian version of this dish?
Absolutely! You can replace the lamb with a mix of hearty vegetables like mushrooms and eggplant, and use vegetable broth instead of meat. The sauerkraut and beans will still provide a great depth of flavor, making it a satisfying vegetarian option.
What type of lamb is best for this recipe?
Lamb shoulder or shank is recommended for this recipe due to its rich flavor and tenderness after slow cooking. Avoid lean cuts like lamb loin, as they may dry out during the long cooking process. This will ensure a succulent and flavorful stew.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).