Sauerkraut cabbage soup (Cuckoo 1055)

Category: First meal

Ingredients
Brisket meat (any)	400 gram
sauerkraut	400 gram
carrot	100-240 grams
bulb onions	2 heads
Olive oil (or butter)	3 tablespoons
potatoes	400 gram
salt	taste
black pepper	taste
Bay leaf	taste

Cooking method

Depending on the required amount of soup - there are two cooking options
1) 4, 5 liters
2) 3 liters
I do on the first option
For the second option - products are needed 1 third less
1) Put the brisket in the bowl. Pour water to the level of 3 liters - "soup" program
2) We wash the sauerkraut. If you wish, you can soak it for half an hour in holon water - I usually do this if the cabbage is purchased and not very successful.
3) Carrots - chop into strips
4) onion - cut into half rings
5) Potatoes - cut into cubes
6) From the finished broth, we take out the meat in a separate bowl
Strain the broth into a saucepan
7) We put vegetable in the bowl - (I put creamy - it tastes better for me)
Putting onions - "Fry" program - level 3 - 10 minutes
before "browning"
When the onions are browned, add the carrots and lightly fry
9) Add sauerkraut and about 300 ml of broth
Frying program - level 2 - 10 minutes
10) While the cabbage is stewed with fried onions and carrots - disassemble the brisket
Cut the meat into pieces. We throw out the bones
11) Add potatoes, miao and broth to the bowl until the 3 liter mark.
Salt and pepper to taste.
Soup program
12) When the soup is ready - gently transfer the soup to a saucepan with broth.
Add greens, bay leaves if desired.
Bring it to a boil.
I do this so that the soup does not go bad.
No need to boil !!!!! Just before boiling.
Delicious!!!!!!!!!!!!!!!

The dish is designed for

4.5 liters

Time for preparing:

2 hours

Note

I use the same principle to make fresh cabbage soup.
When I am lazy, I don’t stew cabbage
You can also skip frying
But with these tricks it tastes better - or maybe I'm just more used to it