Cabbage soup with canned meat
Description
You can use your favorite canned fish for the soup—sardines, mackerel, saury, etc. Serve the soup hot, immediately after cooking. If desired, add sour cream to the bowl, and of course a couple of slices of tasty bread won't hurt. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the potatoes, wash and dry them. Cut the potatoes into large chunks and transfer to a pot. Pour 1.3 liters of water into the pot, then place on the heat and cook the potatoes for 15–20 minutes.
- 3
Step 3
Peel the carrots and onion, rinse, then dry. Grate the carrots and dice the onion. Sauté the vegetables for a couple of minutes in a frying pan with a tablespoon of vegetable oil. Then transfer the vegetables to a pot with the cooked potatoes.
- 4
Step 4
Cut the sauerkraut into small pieces.
- 5
Step 5
Add cabbage to the pot.
- 6
Step 6
Now add the canned goods, salt and pepper to taste, and bay leaf to the soup. Simmer for 5-7 minutes, then serve.
- 7
Step 7
Enjoy your meal!