Cabbage Soup
Description
The recipe won't take much time. Duck and bacon cabbage soup pairs well with pastries filled with sauerkraut and mushrooms. If desired, the soup can be served with sour cream. The soup turns out very hearty and aromatic thanks to the duck meat and bacon. Preparation: Thoroughly wash the duck meat and cut it into medium-sized pieces. Place the duck in a large pot, pour in 1 liter of cold water, and bring to a boil. Peel and julienne the carrots and celery. Finely chop the cabbage. When the water boils, add the sauerkraut, carrots, and celery to the pot. Bring to a boil again and cook for 10 minutes. Peel and dice the potatoes into small cubes, then add them to the soup. Finely chop the bacon, place it in a skillet, and lightly fry. Add flour and stir to combine. When the potatoes become tender, add the bacon-flour mixture to the soup. Cook for 2–3 minutes, then remove from heat, ladle into bowls, and season each serving with ground black pepper.