Solyanka with sauerkraut and meat

Description

A hearty first course. The rich flavor of sauerkraut will almost overshadow the taste of vegetables and other ingredients. Only pork can truly compete with it. By the way, you can also use beef instead of pork to prepare sauerkraut solyanka with meat. A very tasty broth results when using meat on the bone. If desired, you can add potatoes to the solyanka for extra heartiness. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   Coarsely chop the meat (in my case, pork). Put it on to cook. I recommend first starting to simmer the cabbage, as it takes longer, and then cook the meat.

2. 2

   Step 2

   If you happen to get overly sour cabbage, rinse it and squeeze it out.

3. 3

   Step 3

   Place the cabbage into a cauldron or a deep, heavy-walled pot. Add tomato puree, sugar (to taste, about one teaspoon), and margarine.

4. 4

   Step 4

   Mix everything well, add a little plain water or broth. Cook first over high heat.

5. 5

   Step 5

   Then reduce the heat and simmer for two to two and a half hours. Stir the cabbage occasionally.

6. 6

   Step 6

   Then reduce the heat and simmer for two to two and a half hours. Stir the cabbage occasionally.

7. 7

   Step 7

   While the cabbage is stewing and the meat is boiling, finely chop the onion and grate the carrot.

8. 8

   Step 8

   Fry the vegetables in oil until golden brown.

9. 9

   Step 9

   Add the sautéed vegetables to the cabbage and mix. Then transfer the stewed cabbage to the pot with the meat (the meat broth should already be boiling). Add spices and bay leaf, and cook for 20-30 minutes. Also, mix flour with margarine and add it to the solyanka.

10. 10

    Step 10

    Finely chop the dill and add it to the solyanka at the very end of cooking.

11. 11

    Step 11

    Serve the ready cabbage soup with sauerkraut and meat with sour cream and black bread.