Sour cabbage soup from sauerkraut
Description
The recipe won't take much time. My version of this dish is designed to nourish and warm the body. We'll prepare the soup broth using meat with bone, which will make it more nutritious and aromatic. I'll be using lamb, but you can choose whichever meat you prefer. The dish turns out fragrant, rich, and extremely delicious—worthy of the attention of even the most demanding gourmets. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients from the list.
- 2
Step 2
Prepare the broth for sour cabbage soup. Place the meat in a pot with cold water, add one peeled carrot cut into pieces, one onion (you can leave the outer skin layer), a small bunch of parsley, one bay leaf, and several peppercorns. Bring to a boil over high heat, then reduce the heat to low, skim off the foam, and simmer for about 1.5 hours (until the meat is tender).
- 3
Step 3
Meanwhile, heat a pan with oil. Add the grated carrots and diced onions to the pan.
- 4
Step 4
Sauté the vegetables until tender.
- 5
Step 5
Squeeze the sauerkraut, and if it is too sour, you can rinse it. Add the sauerkraut to the pan with the vegetables.
- 6
Step 6
Sauté for 10-15 minutes, until tender.
- 7
Step 7
Add tomato paste, sugar, and your favorite spices.
- 8
Step 8
Stir and cook for another 2-3 minutes. Remove from heat.
- 9
Step 9
Strain the ready broth.
- 10
Step 10
Cut the potatoes into cubes and place them in a clean saucepan.
- 11
Step 11
Add the strained broth. The meat can be removed from the bone, cut into small pieces, and returned to the broth, or it can be served separately on a plate later.
- 12
Step 12
Bring to a boil and cook for 10-15 minutes (until the potatoes are done).
- 13
Step 13
Then add the contents of the skillet and diced garlic. Season with salt to taste. Bring to a boil again and cook for 5 minutes.
- 14
Step 14
Remove from heat, cover, and let it steep for another 20–30 minutes. Sour cabbage borscht is ready.
- 15
Step 15
Pour onto plates and serve.