Sauerkraut soup with pork
Description
Perfect for lunch. I present to you a classic recipe for cabbage borscht with pork! This delicious, slightly sour and slightly salty soup has been loved and cherished in every family for centuries. Try my recipe—I hope you'll enjoy the taste of this sauerkraut borscht. It turns out more sour than if you used fresh cabbage, but it cooks faster. Try it yourself. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Place the meat in water, bring to a boil, skim off the foam, then add the root vegetables and continue cooking until the broth becomes flavorful and the meat is almost cooked. Remove the meat, let it cool, then slice it and return it to the broth.
- 2
Step 2
2. Sauté the onion and carrot in vegetable oil and add them to the ready boiling broth.
- 3
Step 3
3. Next, add the chopped meat and sauerkraut. Add tomato paste as well. Simmer everything together until the meat is cooked, the cabbage becomes tender, and the soup turns out delicious in both taste and color!
- 4
Step 4
4. I simmered it over low heat for half an hour after adding all the ingredients. Ten minutes before the end of cooking, add salt, spices, and herbs.