Russian cabbage soup is an old national dish in the central and northern regions of Russia. You can cook them from fresh or pickled (sour) cabbage. In olden times, such buckwheat was served with loose buckwheat porridge or coulebyak with it. You can cook this first dish on meat broth or make it vegetarian. Try different options and choose your favorite one from them.
Pick your recipe
You will need
-
- pork on the bone;
- sauerkraut;
- bow;
- carrot;
- potatoes;
- tomato paste;
- Bay leaf;
- umbrella of dried dill.
Instruction manual
1
Rinse a piece of pork meat on a bone and put in a pan. Pour the meat with water, put on a strong fire and bring to a boil.
2
Reduce the fire under the pan, remove the lid. Gently spoon all the foam from the broth surface. If you missed the moment, and the foam settled to the bottom, add half a glass of cold water to the broth. The broth will boil again, the foam will rise, and you can collect it. But after this procedure, the taste of the broth will deteriorate.
3
Continue to cook the broth until the meat is ready. It should easily fall behind the bone.
4
At the same time as cooking the broth, put sauerkraut in a pan. Pour a little broth or water into it, close the lid and put in a stew. Stir the contents of the pan occasionally.
5
After about 40 minutes, add peeled and grated carrots to the cabbage. Stir the vegetables and continue to stew them.
6
After 10 minutes, add chopped onion.
7
10-15 minutes before the end of the stew add a little tomato paste to sauerkraut. Stir everything and simmer until cabbage is ready.
8
30 minutes before the end of cooking the broth, put in it several peeled whole potatoes.
9
When the potatoes are ready, remove them from the pan and place them in a deep plate. Crush it with a pusher or a fork and put it back in the pan.
10
Remove the meat from the pan, separate it from the bones. Grind the meat and lower it into the broth.
eleven
Put the stewed sauerkraut with vegetables in the pan. Cook the cabbage soup for another 10-15 minutes. At the end of cooking, salt them to taste, put a bay leaf and an umbrella of dried dill.
12
Serve the cabbage soup on the table, sprinkling them with chopped herbs and garlic. Serve sour cream or mayonnaise.
Bon Appetit!
Useful advice
Calculate the number of products based on the number of servings needed and the volume of the pan.
Serve finely chopped salted pork lard to sauerkraut soup.