Hi all!
Today I’ll tell you how we made cabbage soup. Naturally, in the village and, naturally, from young cabbage and potatoes.
This dish is not just a classic, but, along with borscht, it is simply one of the pillars of our cuisine! In Rus', everyone ate cabbage soup — from rich merchants to the poorest peasants. The respect for this dish was such that even the pot in which cabbage soup was usually cooked was washed separately, very carefully and with all sorts of charms! It is interesting that in the entire history of the existence of cabbage soup, only one global correction was made to their recipe — under the influence of French chefs, the flour dressing was removed.
In fact, classic cabbage soup is a sour soup, since it is made from sauerkraut or sorrel, but later a fresh version appeared, which we will try to make.
Product set:
- Meat (beef)
- Cabbage
- Potato
- Onion
- Carrot
- Tomato paste or puree
- Black pepper
- Seasoning «Spring Greens»
First, cook the meat broth. This amount of food requires about three liters of water.
Everything is as usual — pour cold water over the meat, put it on the fire and cook for 2 hours, skimming off the foam with a slotted spoon. We don't add salt.
While the broth is cooking, make the dressing. Grate the carrots on a coarse grater and finely chop the onion:
Fry the onions:
In general, in the Russian tradition, vegetables are not fried, but placed raw in cabbage soup (stewing cabbage is allowed), but we make it richer and more gluttonous, so carrots go with the onions:
Strain the cooked broth, remove the meat from it and cut it into small pieces:
Load the meat back in, add bay leaves, pepper, half the seasonings…
…and load in the pre-diced potatoes:
Bring to a boil and cook for 15 minutes. While everything is bubbling, chop the cabbage:
And add tomato paste with the rest of the seasonings to the carrots and onions. Stir, pour in a couple of tablespoons of broth and cover with a lid — let it simmer a little while the potatoes cook:
We collect everything, taste for salt and leave to cook for another 15 minutes:
After this, turn off the stove and let the cabbage soup rest for about ten minutes. In the meantime, set the table, pour whatever you have into glasses, take out sour cream, herbs and bon appetit!
