Very tasty and rich cabbage soup that will not leave anyone indifferent. The trick of these cabbage soup is that after cooking they need to be kept in the cold - that's why they are called "winter". Write down the recipe!
Preparation:
Cook meat broth. It is best to take it on the bone - then the broth will turn out to be more rich and aromatic. We take any meat - pork or beef, cook for at least 1.5 hours.
Then we remove the meat, and add sauerkraut and potatoes to the broth - cut 2 pieces into cubes or strips, and put 1 piece whole.
We make frying from onions, carrots and tomato paste. If there is lard (melted fat), then we do it on it. If not, then in vegetable oil.
Add vegetable frying to the broth. Whole potatoes - knead until mashed and return to the pan. We also put the meat - it has cooled down a little, we cut it into pieces.
Salt and pepper to taste, add chopped garlic, you can add a little greenery.
Cook everything together for 15-20 minutes over low heat. Add the bay leaf 3-5 minutes before cooking. The cabbage soup can be served immediately - they are already delicious!
Or you can cool it down, put it out in the cold for 1 knock, and then heat it up - the cabbage soup will be even tastier!
Serve with sour cream and herbs. Bon appetit, my dears!
Ingredients:
meat 400-500gr
sauerkraut 500g
potatoes 3 pcs
carrots 1 pc
onion 1 pc
tomato paste 2 pcs
garlic to taste
salt to taste
spices (pepper, bay leaf) to taste
vegetable oil
* lard, melted fat - if there is 1 tbsp.
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