Cabbage Soup
⏳ Time
3 hours
🥕 Ingredients
19
🍽️ Servings
12
Description
The richness comes from the beef brisket, while a whole arsenal of root vegetables adds flavor to the broth: carrots, celery, turnips, and parsnips. Be sure to sauté everything in slow-cooked butter to give the soup a fantastic aroma, reminiscent of freshly mown grass that has been sunbathing all day. Overall, it’s the perfect winter meal: it warms, satisfies, and makes a great appetizer for vodka.
Ingredients
- Beef chuck roast - 25 oz
- Water - 5 qt
- Sauerkraut - 25 oz
- Carrot - 2 pieces
- Onion - 2 pieces
- Potato - 2 pieces
- Rutabaga - 1 piece
- Parsnip - 2 pieces
- Celery salt - 1 piece
- Parsley - 0 oz
- Celery salt - 0 oz
- Dill - 0 oz
- Garlic - 5 cloves
- Ghee - 0 oz
- Bay leaf - 3 pieces
- Green peppercorns - 10 pieces
- Sour Cream - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Place the beef along with the onion and half of the root vegetables (carrot, parsnip, celery, turnip) in cold water (5 liters) and simmer for 2 hours.
Step 2
Then strain the broth and discard the vegetables.
Step 3
Place the sauerkraut in a clay pot, pour 0.5 liters of boiling water over it, cover, and place it in an oven preheated to 355°F for 40 minutes.
Step 4
Dice the beef into small cubes.
Step 5
Add the strained broth, diced beef, and cabbage with water. Bring to a boil. Once boiling, add the peeled and diced potatoes to the soup.
Step 6
Cut the remaining vegetables (carrots, parsnips, celery, turnips, and onions) into thin strips.
Step 7
Melt the butter in a skillet.
Step 8
Sauté the chopped vegetables and roots in oil.
Step 9
Add the sautéed vegetables to the soup, along with finely chopped parsley, bay leaf, and whole peppercorns. Season with salt and pepper to taste.
Step 10
Cook for 20 minutes, then remove from heat, add garlic, and let it steep for about 15 minutes.
Step 11
Serve with sour cream and chopped dill.
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