No, this is not borscht, as many call this soup. In fact, good tomato paste or frying ripe tomatoes gives the Soviet-style redness to cabbage soup.
For some reason, we abruptly returned to the old recipes of our grandmothers in terms of cabbage soup, and therefore, for a very long time, no one has been making a full-fledged frying and adding tomato.
We cook cabbage soup not seasoned and often we do not fry even carrots with onions, but simmer.
But in vain! Soviet housewives also fried flour in this cabbage soup. What for? Let's tell you now.
Ingredients:
a piece of meat on the bone (pork, beef, poultry)
3-4 potatoes
0.5 kg white cabbage
carrot
onion
2.5-3 liters of water
2 tbsp. l. tomato paste
1 head of onion
vegetable oil
salt
black peppercorns bay leaf
greens
flour to taste
How to cook:
1. Boil a piece of meat for broth. You don't need to digest it for hours. If you do not like the first broth after boiling and there is too much foam, then it is better to drain it and fill the meat with fresh water, boil and roast until tender. Remove the meat in a separate bowl, cover with a lid, until you need it.
If you are in a hurry, like me, you can cook meat and vegetables at the same time.
2. Chop the cabbage into strips. Peel and dice the potatoes.
3. Add cabbage and potatoes to the boiling broth and simmer over low heat.
4. While the vegetables are being prepared, make the roast from the roots.
Peel and finely chop the onions, wash the carrots and grate on a medium grater. Fry everything until golden brown in vegetable oil. At the end, put tomato paste in a frying pan, fry well until a characteristic smell.
At the same stage, many Soviet housewives added a couple of pinches of flour to the frying. For what purpose? To give the cabbage soup a thicker consistency, satiety and richness. Flour is always optional.
In fact, flour is needed if it was not planned to return the meat to the cabbage soup and it was used to prepare the second courses. For example, navy-style pasta or fried with onions and buckwheat.
Also, flour in cabbage soup is typical for vegan and lean dishes. Such as: cabbage soup with mushrooms or beans. In general, flour is added at the discretion of the cook.
5. All frying should be transferred to a saucepan with half-cooked cabbage and potatoes. Even a couple of tablespoons of broth in a skillet to rinse is perfect for the soup for authenticity.
6. If the meat goes into the soup, then it's time to cut it into pieces and return it to the broth with the rest of the ingredients. Provided that they did not cook it like mine with cabbage, then you need to remove it from the broth and grind it anyway.
7. Salt the cabbage soup, season with 5-7 black peppercorns and a couple of bay leaves.
8. The greens go to the cabbage soup in two passes - the stalks of dill or parsley 5 minutes before cooking, and the leaves themselves are finely chopped directly into a plate.
9. Soviet cabbage soup is not infused, they are served directly from the hot heat from a steaming pan, such a large ladle, which some still call nothing but "bark".
Sour cream is ideal for such cabbage soup!
Remember that frying and doing? Or did this post remind you that you haven't cooked like this for a long time? Anyway, bon appetit!
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This material belongs to the author of the "Culinary Notes on Everything" channel, that is, to me, and it was previously published by me personally in my blog channel on the platform Pulse.
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