Sour cabbage soup
Description
The soup is simple and quick to prepare. Here is an easy recipe for cabbage soup made with pickled cabbage, and I hope you'll enjoy it. Actually, I make this soup whenever I open a jar of preserved cabbage and find it too "sharp." This can happen if there's too much marinade, leaving me unable to taste the cabbage itself—only vinegar and spices, which ruins the whole dish. That's when I know it's perfect for soup—the flavors come together just right! I highly recommend you give it a try.
Instructions
- 1
Step 1
1. First, you need to cook the broth – place the washed meat, one onion, one carrot, pepper, bay leaf, and spices into the multicooker, cover with water, and cook for an hour in "Stewing" or "Soup" mode. I usually do this in advance and store the broth separately in a jar, so I can pour out as much as needed.
- 2
Step 2
2. Next, using the "baking" or "frying" mode in the multicooker, sauté the onion and carrot for 15 minutes until the onion becomes translucent and the carrot turns golden.
- 3
Step 3
3. While the vegetables are frying, rinse the cabbage to remove any remaining marinade, so that the cabbage doesn't give off a sour vinegar smell when cooked. Then add it to the pot with the onion and pour in the broth.
- 4
Step 4
4. Add the potatoes and beef, which should be removed from the broth and cut into small pieces. Return everything to the pot and cook for at least another half hour in "Simmer" mode, until both the potatoes and meat are tender.
- 5
Step 5
5. Garnish with herbs when serving. Done!