Cabbage soup with cereal
Description
Perfect for lunch. Cabbage soup with grain turns out very hearty, thick, and nutritious. It's most commonly prepared in the Ural region. You can use any grain for this soup—rice, barley, or millet. Preparation: Sort and rinse the grain. If using barley, soak it beforehand for 1–2 hours and boil until half-cooked. Rinse the sauerkraut under cold water and squeeze dry. Heat vegetable oil in a large skillet. Add the sauerkraut and a few spoons of vegetable broth. Cook the sauerkraut until soft. Wash and peel the onion, carrots, and potatoes, then finely chop. Fry the vegetables in a separate skillet with vegetable oil until golden. Add tomato paste and cook for 3–5 minutes. Place the grain into a casserole dish, top with the fried vegetables, then the stewed sauerkraut. Pour hot vegetable broth over everything. Cover the dish with a lid, place in the oven, and cook for 20–30 minutes at 160°C. Then add whole allspice, bay leaf, and salt to taste. Cook for another 10 minutes in the oven. Mash the garlic with salt, add it to the soup, and let it stand for 10–15 minutes. Garnish the soup with chopped fresh herbs and serve with sour cream.