Belarusian Veal Cabbage Soup

Soups | Belarusian cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Belarusian Veal Cabbage Soup

Ingredients

Veal - 5.3 oz
Pork fat - 1.8 oz
Sauerkraut - 4.2 oz
Onion - ½ head
Parsley - 1 piece
Celery salt - 0.4 oz
Cucumber Brine - 4 tablespoons
Wheat Flour - 1 teaspoon
Chicken Broth - 2 cups
Bay leaf - 4 pieces
Green peppercorns - 5 pieces
Ground Caraway - to taste
Sugar - to taste
Salt - to taste

Step by Step guide

Step 1

Rinse the veal, cut it into small pieces, and boil it in the broth until cooked. 5–10 minutes before the meat is done, add the bay leaf and peppercorns to the pot and season with salt if necessary. Remove the cooked meat from the pot and set aside, strain the broth, discard the bay leaf and pepper, and pour the broth back into the pot.

Step 2

Finely chop the sauerkraut, place it in a separate pot, add half of the lard (or vegetable oil), and simmer over low heat until soft. Then pour the cabbage brine into the same pot, turn off the heat, and let it sit for a few minutes.

Step 3

Meanwhile, rinse the roots, peel them, and slice them into thin rounds. Peel and finely chop the onion. Melt the remaining lard in a frying pan and sauté the roots and onion until soft.

Step 4

Dissolve the flour in a small amount of hot broth from the soup pot.

Step 5

Place the pot with the broth over medium heat, add the sautéed vegetables, sauerkraut with brine, boiled meat, flour mixture, a little sugar, and caraway seeds to taste, then cook the soup for another 10 minutes.