Cabbage soup with pork
Description
If you like crunchy cabbage, you can add it to the soup 10 minutes after all the other ingredients have started boiling. This recipe includes a spoonful of sugar. However, if you want to emphasize the tanginess of the sauerkraut, you may omit the sugar. To enhance the soup's aroma, you can add a bay leaf and cook for about five minutes, then remove it. Serve the soup with sour cream. The soup is ready to serve.
Instructions
- 1
Step 1
Rinse the pork and pat it dry with a paper towel. Then cut it into small pieces. Heat a frying pan with vegetable oil and fry the meat until cooked through.
- 2
Step 2
Peel the carrots, potatoes, and onion. Slice the onion into quarter-rings, cut the potatoes into cubes, and grate the carrots. Sauté the onion and carrots in a frying pan, then add the sauerkraut. Simmer for 10 minutes, then transfer everything to a pot along with the potatoes and meat.
- 3
Step 3
Bring one and a half liters of water to a boil and pour it over the sautéed mixture. Add salt and pepper to taste, as well as sugar. Turn on medium heat and cover the soup with a lid.
- 4
Step 4
Cook the soup for about half an hour. Meanwhile, chop the herbs. Five minutes before the cooking is finished, add the herbs to the soup and mix well.