Meat cabbage soup "Goodbye winter"

Meat cabbage soup "Goodbye winter"

Category: First meal

Kitchen: Russian

Ingredients
sauerkraut	150 g
White cabbage	150 g
carrot	40 g
bulb onions	40 g
garlic	3 g
tomato paste	15 g
vegetable oil	20 g
water (broth)	750 g
Pork shoulder, ribs, etc.	150 gr (+ -)
potatoes	50 g
sugar	6-7 gr
salt	2-3 gr

Cooking method

• Sauerkraut was lying around in the refrigerator, already old, even with a pungent smell. Cooking is not easy. If you have some fresh cabbage, perfect cabbage soup can be made.
• Put this old cabbage to simmer with a little water. Boil, turn down the heat. If the smell is thick and pungent, extinguish without a lid! If the cabbage is very sour, wash it slightly (before boiling).
• Prepare the broth from pork. Cabbage loves fatty meat. Let's cook it in advance. We remove the foam without fanaticism - only the very first thick and dense! Do not pour out the broth! When you have done everything, you can add a whole onion (not included in the layout. We will remove it later). Put potatoes with whole tubers. Bring to a boil again and reduce heat to minimum. The broth should only shake slightly. Let it cook itself.
• Let's take care of the rest of the vegetables. We send carrots chopped into elegant strips and chopped onions in a thick-walled stewpan for sautéing. No need to fry to a strong bump - let the heat be moderate. Vegetables for soups are not fried - fried, but sauté - tenderly and softly! We need the oil to take on all the aromas and acquire a beautiful color. When the vegetables are completely soft, add the tomato. Stir and fry for a few minutes until the characteristic smell disappears. Add broth from the saucepan for a thick sauce.
• Well, by this time the potatoes will be boiled. Let's get it out and knead it.
• And let's throw out the bow (head) - she did her job. Put fresh cabbage in the broth - let it cook.
• We take out the meat and divide it into portions. Place back in the soup pot. Salt to taste. Add sugar to taste. If in doubt, add a teaspoon at a time, stir and taste. Until the taste is pleasant - not sour or sweet. This is the most important thing.
• Now we need to collect our cabbage soup. When our cabbage (in broth) becomes soft, add stewed sauerkraut to it. lay the browned vegetables. Now bring to a boil and let it simmer for another 15 minutes.
• All. The cabbage soup is ready. Let them stand without fire under the lid. While putting them on the table, they will infuse a little.
• Sour cream is required for these cabbage soup. Only black pepper. Sprinkle with herbs. Garlic is also better in a plate, not in a saucepan.
• Rye bread is very appropriate.
• I hope my cabbage soup will be useful to you. Recipe for two large portions. If you have a large saucepan, multiply by 4-5 parts. All vegetables are gross.
• Stored in the refrigerator for up to three days. No greenery. Only add when serving directly onto the plate!

The dish is designed for

2-3 servings (multiply!)

Time for preparing:

2, 5 hours

Note

They take a long time to cook. But while they boil weakly, without straining us, you can redo a lot of things. In the same kitchen.

[Galya]

Galya, an interesting way, it turns out all vegetables except cabbage, we like mashed potatoes? Remained, it seems, I have a little sauerkraut, I will have to cook in this way, very interesting!

No, mashed potatoes only. Straw vegetables. So we keep it. It can be seen in the photo.



The cabbage soup is very soft, but with a fermented aroma.

[Galya]

Galya, of course, in what way we will eat green borscht and cook such shchi

Cook-cook. Cabbage soup is not boring at all.

[Galya]

Galya, I love cabbage in any form, that's why cabbage soup is my favorite soup.

Thanks for the recipe!
And we also love such cabbage soup with beef brisket.

[yudinel]

yudinel, Thank you. Moreover, cabbage soup will be good even with chicken.

[Galya]

GalyaAnd I sometimes cook cabbage soup with sauerkraut with pork rinds. I choose the cracklings and put the cabbage carcass until tender with a little water under the lid in a deep thick-walled frying pan. I put the greaves in almost ready-made cabbage soup in 10-15 minutes. Separately, I make frying like you. Cook fresh cabbage with whole potato tubers. then knead, but not to mashed potatoes and lower at the very end when fried and stewed cabbage are already put in the pan. I let it boil for 5 minutes with added dry herbs (dry myself) parsley, dill, celery and lavrushka. I turn off the burner (I have an electric stove) and let it brew for 25-30 minutes. When serving, I put chopped green onions and sour cream into a plate. The son loves such cabbage soup! I learned how to cook such cabbage soup from my grandmother a long time ago. And I like cabbage soup with fresh or young cabbage in beef broth or pork sugar bone more. With aromatic herbs-seasonings with bell pepper and frying with fresh tomatoes.

I learned how to cook such cabbage soup from my grandmother a long time ago.

I also do not assign to myself. But, the most interesting thing, I have not seen it anywhere in official reference books.

I repeat, but it's worth it

Thank you)))

The cabbage soup is delicious Special thanks from my spouse

The photo is not ice, that's why I hid it

And yet I will cook cabbage soup in the oven. The Russian stove was broken. And cook in a cast iron pot, I have 8 liters))) No zeprer can be compared with cabbage soup from a cast iron.
Still, there is tastier and more perfumery. Chtol erodes in a pan)))

Galya, thanks for the science. My husband is very pleased that I cooked them.
And the fact ... that the wife does not love, then the husband will not try

[Galya]

Galya, thank you very much for the recipe, I liked the cabbage soup very much, now I will definitely cook them!
I cooked it in the broth that I had left from cooking the hodgepodge - on smoked pork ribs, veal on the bone and beef.
It seems to me that the smoked meat flavor in cabbage soup is quite appropriate.
She stewed sauerkraut on the stove for two hours without a lid. All this time she smelled pretty strong, as she should.
But in the cabbage soup, fortunately, she lost most of her individuality and simply added acidity and richness to the cabbage soup.
In general, delicious cabbage soup! Even my husband - a big NOT a lover of boiled cabbage - eats with pleasure!