Hi all!
Today our guest is a wonderful representative of Russian cuisine — cabbage soup made from sauerkraut.
The taste of this dish is difficult to determine. Sour? Not really. Salty? Not either. The bouquet of this rich product is so cunning that it’s not even worth trying to describe it. You just have to try it)).
So, just now we decided to cook sour cabbage soup.
The food set, by and large, is not so fancy:
- Sauerkraut (they say the fewer carrots the better);
- beef;
- a piece of pork ham or ribs;
- onion;
- carrot;
- tomato paste;
- laurel;
- parsley;
- pepper;
- salt.
First of all, cut the beef into small pieces:
We put a saucepan with 2.5 liters of water on the fire and throw the meat into it along with bay leaves, carrots and onions. Boil and cook for at least 1.5 hours, skimming off the foam with a slotted spoon. Salt half an hour before cooking.
While the broth is cooking, chop the pork into small pieces and fry in a frying pan:
About five minutes later, chopped parsley and onions are sent to the company for the ham:
When everything is slightly browned, take a suitable bowl, dump cabbage, ham with onion and parsley, tomato paste into it and add bay leaf and pepper:
Cover our joy with a lid and put it in the oven preheated to 180°C for an hour to simmer:
As a result, our broth and cabbage and company will be ready approximately at the same time.
We take the meat out of the broth and cut it into small pieces, so that later you don’t open your mouth while eating and don’t get it all dirty:
The cabbage came up, became soft and was saturated with the smell of ham, onions, peppers and bay leaves:
Place all the ingredients in the hot broth, bring to a boil and leave to slowly gurgle for 15-20 minutes:
We let this splendor rest under the lid for about ten minutes, while we set the table and invite our hungry and tired family members.
Eat for your health!
PS On the second day, the cabbage soup becomes even tastier, so don’t eat it all at once)).
