Sour cabbage soup or sauerkraut soup is a simple hot dish of Russian cuisine. From the minimum of absolutely available ingredients, the most delicious, fragrant, satisfying first course is obtained. I always cook these soups in different ways. This time I cooked according to the old Soviet book "On tasty and healthy food", it is also called "Stalin's".
Ingredients: beef, onion, medium carrot, parsley root (I have frozen), sauerkraut, flour, tomato paste, bay leaf, salt, peppercorns, vegetable oil, some greens, sour cream for filing
Cooking method:
Rinse the meat and cook (about 1-1.5 hours). Put sauerkraut in a saucepan (if the cabbage is very sour, you must first squeeze it out). Get the meat, set aside. Cover the pan with a lid and cook the cabbage over low heat for about an hour. Fry onion, carrot and parsley root in vegetable oil with tomato.
When the cabbage is ready, send the overcooking to the pan. Add bay leaf, pepper, salt and herbs. Cook over low heat for about 15 minutes.
Stir the flour in 100 ml of cold water so that there are no lumps. Pour the flour dressing into the cabbage soup, stirring. Cut the beef into pieces and return to the pot. Let it boil and turn off.
Serve with sour cream!