Cabbage soup with pork ribs and canned tomatoes
Description
A tasty, hearty soup will perfectly diversify your lunch. You can add a little brine from canned tomatoes to the shchi to make them more piquant. If the soup seems too sour to you, add a bit of sugar to balance the flavor. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making cabbage soup with pork ribs and canned tomatoes. Wash the ribs and cut them into segments between the bones. Pour water into a pot, add the ribs, and cook over low heat for 40 minutes after boiling, skimming off the foam.
- 2
Step 2
Rinse the cabbage and cut it into thin strips, add to the pot. After boiling, cook for 7 minutes over medium heat.
- 3
Step 3
Peel the potatoes and cut them into julienne strips. Add the potatoes to the soup and cook for 15 minutes.
- 4
Step 4
Peel and rinse the carrots and onion. Pour vegetable oil into a skillet, then add the carrots grated on a medium grater and the finely chopped onion.
- 5
Step 5
Sauté the vegetables over medium heat for 7 minutes, stirring.
- 6
Step 6
Remove the stems and seeds from the bell peppers, slice them into strips, and add to the skillet. Fry for 5 minutes.
- 7
Step 7
Peel the canned tomatoes, chop them, and add to the vegetables. Fry everything together for another 5-7 minutes, stirring.
- 8
Step 8
After cooking the potatoes, add the sauté and simmer for 5 minutes. Season with salt and pepper to taste.
- 9
Step 9
Remove the soup from the heat and let it stand for 5-10 minutes. Add chopped dill to the soup and serve.
- 10
Step 10
The soup is ready. Serve hot.