Russian soup
Description
This soup recipe makes a wonderful family lunch dish. The cabbage soup turns out hearty, rich, and incredibly delicious! Be sure to use meat on the bone, as it will make the broth even more flavorful and aromatic. I'll be using fresh cabbage, but you can use 50% sauerkraut and 50% fresh cabbage to give the soup a slight tanginess, as people say—sour cabbage soup. Make it once, and this soup will become a favorite on your table. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. Use meat on the bone, as it will make the broth richer and more flavorful. Cut the potatoes into cubes. Grate half of the carrot on a shredder, and cut the other half into 2-4 pieces. Dice one onion and set the second one aside for the broth; also dice the tomatoes. Cut the bell pepper into thin strips. Finely shred the cabbage.
- 2
Step 2
Rinse the meat and place it in a pot. Pour in water, add sliced carrots, a small whole onion, peppercorns, bay leaf, and a bundle of fresh herbs tied with string. Bring to a boil, reduce the heat, and simmer until the meat is cooked.
- 3
Step 3
Place the diced onion and grated carrot onto a preheated frying pan with oil. Sauté the vegetables until soft.
- 4
Step 4
Add tomatoes, bell pepper, sugar, and spices to taste.
- 5
Step 5
Cook the vegetables for no more than 3 minutes.
- 6
Step 6
Strain the finished broth. Remove the meat from the bones and place it on a plate for now.
- 7
Step 7
Return the broth to a clean saucepan, bring to a boil, and add the potatoes. Cook for 10 minutes.
- 8
Step 8
Then add the cabbage and cook for another 10 minutes.
- 9
Step 9
When the vegetables are ready, add the contents of the pan and the previously set aside meat. Adjust for salt and cook for another 3-5 minutes over low heat.
- 10
Step 10
Add the diced garlic. Cover the pot with a lid, remove from heat, and let it steep for 10–15 minutes.
- 11
Step 11
The Russian soup is ready.
- 12
Step 12
Pour onto plates and serve.