Sauerkraut cabbage soup with Christmas goose

Category: First meal
Kitchen: Russian
Sauerkraut cabbage soup with Christmas goose

Ingredients

Goose 1 carcass
Sauerkraut 1200 g
Potatoes 6 pcs
Bulb onions 2 goal
Carrot 2 pcs
Spices and condiments 1 tbsp. l.

Cooking method

  • These are the cabbage soup. From sauerkraut, of course, but how else to cook cabbage soup in winter? With a goose, by the way.
  • And the goose took off from the Christmas table. As guests did not try, but the second goose was not mastered. So he lay as an orphan for three days and three nights in the refrigerator. They pinched off it, of course, little by little, but it was not possible to significantly reduce the carcass, or rather its remnants.
  • The question arose - what to do with it?
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  • And then we decided to cook cabbage soup. What? Well, do not disappear. And the classics, by the way, talked about this option more than once.
  • All the filling was removed from the carcass, of course, and the carcass was butchered and broken. I could not resist, all the same I cut off the meat from the bones. You know, it went very well with the apple-prune filling as a side dish. Even without bread juice.
  • And then they put all the goose parts in a saucepan, filled it with well water and put the pan on the fire. Strong first.
  • As soon as it boiled, it began to stand out ... well, not foam, but rather everything that came with the goose in the Christmas version. Spices and other residual elements, which I am not afraid of when roasting a goose as its own Christmas delicacy, did.
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  • Let it boil a little and collect everything that is released from the surface with a slotted spoon. More thoroughly.
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  • No matter how what stood out from the goose, what was added to it, but still, this is worth adding to the pan. The broth needs tasty, otherwise what kind of cabbage soup will it be?
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  • And then the smallest fire should be made under the pan. The task is not to cook the broth, but to simmer. The stove was not heated, so we will simulate the process on the stove. So - no boiling. Let this process last a couple of hours. Not less.
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  • What else is needed for cabbage soup?
  • Sauerkraut. I didn't rinse. We have it with a special salting, for cabbage soup. Stored in the cellar. There is no mold or mildew there. Therefore, I did not wash it. Although squeezed lightly. BUT! Slightly. Cabbage juice is not harmful ... in moderate doses.
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  • And potatoes. The most common. It is not necessary to cut finely. Halve the maximum.
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  • The finished broth looks like this. Tired! I had it on the stove for almost three hours. It never made it worse.
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  • We extract from the pan everything added to it "for taste". This is the first thing. Someone will throw it away, but our chickens and guinea fowls ate and said thank you.
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  • We take out the meat too.
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  • And you need to sort it out. Remove the skin, bones, etc., which is tasteless. And what is tasty - grind a little. To make it easier to eat.
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  • About four liters of broth remained "outright".
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  • We send cabbage to the pan. I took two hundred kilos. Looking ahead - it turned out just in moderation.
  • By the way, I will. The cabbage could have been put into the pot earlier. About an hour before removing meat and everything from it. She'd rather be "tired." But ... as it turned out - and it happened.
  • A little later, in about twenty minutes, do not forget to send the potatoes there.
  • You can add a leaf of bay and different peppers.
  • As soon as the cabbage starts to come to what is called "almost done," balance with salt.
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  • And so. It's SHIPS! Goose broth! From a goose not just like that, but fried in a mixture of spices and seasonings. The scent ... I can't tell you.
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  • I didn't put the meat in the pan. Not everyone in our family loves him. So then everyone who needs it added to their plate. For example, I did not fail. And ..., I like mayonnaise. Little. I like it that way.
  • Angela to you at the meal !!!
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Innushka
Ivanych, I'm the first to try)
Ivanych
No, no boast ... it worked out great. Goose is a goose!
ninza
Ivanych, and I with a big spoon to try.
Elena Kadiewa
Damn pancake, and we, that did not finish, fed the dog! Zhaaaalko now how!
But how delicious everything is written! I am delighted with your slogan!
OlgaGera
And me a spoon! I have never tried cabbage soup with gUSEM.
I cooked it with chicken, but it didn't happen with waterfowl.
I can imagine what yummy food, and the spirit of cabbage soup ...
Ivanych
Quote: elena kadiewa

Damn pancake, and we, that did not finish, fed the dog! Zhaaaalko now how!
But how delicious everything is written! I am delighted with your slogan!

A dog? Roast goose bones? Is it really possible? No, we don't give this to ours.
Ivanych
Quote: OlgaGera

And me a spoon! I have never tried cabbage soup with gUS.
I cooked it with chicken, but it didn't happen with waterfowl.
I can imagine what yummy food, and the spirit of cabbage soup ...

You can't imagine HOW TASTY it is !!!
Elena Kadiewa
Ivanych, we don’t give bones either.
Ivanych
Quote: elena kadiewa

Ivanych, we also do not give.

Guests? or ate it yourself?
Asya Klyachina
Ivanych, excellent. (y) And the cabbage soup on waterfowl broth is very good, I love duck very much. I cannot imagine how people do not like meat in soup, especially since it is their own, homemade. Stuck, probably. For the New Year we were presented with a rooster, an Indo-duck and chickens from a home farm. The taste, of course, is completely different than from the store, you cannot compare.
Ivanych
Asya Klyachina, of course another ... here I agree with you!

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