I've already told you more than once that the soup like a child. And not just shared by different recipes for this dish. Today we have a recipe for daily (stewed) cabbage soup with sauerkraut.
Preparation:
Just make a reservation: before you try the soup, pass hours 10-12 hours from the start of cooking. So it's not a quick recipe and should be patient. But the result is worth it, definitely!
So first we cook meat broth. In my opinion, the most delicious and rich broth is obtained from beef on the bone. Therefore, to cabbage soup, I use exactly this meat. But you can take any that enjoy.
Then, remove the bone, the meat is cut into pieces and return to pot. Put into the boiling broth 4-5 potatoes, cut into cubes. After 10 minutes, add 200 grams of shredded fresh cabbage, and after another 2-3 minutes sauerkraut. Too 200gr.
Now in a pan melt the 50g of butter, fry 1 carrot, 1 onion, 1 tomato. If small vegetables, then take a little more. Add to the pot. Add salt and pepper to your taste, and put in a pan chopped greens.
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Now comes the most interesting and important part of the recipe. We need to simmer the soup, as in the Russian stove. To do this, we will imitate the stove to cool in the oven.
About the dishes: if you have a metal pan that has no plastic or wooden parts, then put it directly in the oven. And if there is a suitable pan, then pour the soup on the pot.
So, put the soup in a preheated 220 degree oven. As soon as they boil, diminish the temperature to 160 degrees. Tomim 2 hour. After each hour reduce the temperature at 10-15 degrees. Once dropped to 70 degrees reserve languish soup for 6-12 hours.
Serve the soup with sour cream per diem. Delicious! Bon appetit, my dear!