Cabbage soup with fresh cabbage and pork
Description
The recipe won't take much time. The key to a clear broth is removing the foam in time. Don't be lazy—skim it frequently, and your shchi will have a perfect color and clarity. Parsley and dill are ideal herbs for this soup. You can chop them and add to the pot at the end of cooking or right before serving. Serve the soup hot, accompanied by fresh thick sour cream, and enjoy its rich flavor.
Instructions
- 1
Step 1
Rinse the pork on the bone. If the piece is large, cut it into smaller parts. Pour 1.5 liters of water over the meat and place over heat. Simmer the broth, periodically skimming off the foam that forms on the surface.
- 2
Step 2
While the broth is cooking, peel the potatoes and cut them into fairly large pieces. Finely shred the cabbage. Peel the onion and finely chop it, then wash the carrots and grate them on a coarse grater.
- 3
Step 3
The broth should simmer for 40 minutes, then you can add the potatoes. Ten minutes after adding the potatoes, add the cabbage. Now season the soup with salt to taste, and add bay leaf and black peppercorns.
- 4
Step 4
Now prepare the sauté. Heat vegetable oil in a frying pan. Add the onion and carrots. Fry these vegetables until lightly golden, then add them together with the oil to the soup. Cook for another 10 minutes. Then chop your favorite herbs, add them to the pot, and serve the soup.