Cabbage Soup with Bacon

Soups | Russian cuisine

⏳ Time

2 hours 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by David Smith for a popular American bar.

Ingredients

Pork Blood - 4 lbs
Water - 5 qt
Onion - 11.3 oz
Semi-Smoked Sausage - 6.3 oz
Garlic - 4.4 oz
Sweet Pepper - 5.6 oz
Tomatoes - 6.3 oz
Sauerkraut - 2 lbs
Bay leaf - 1 piece
Passata Tomato Sauce - 10.6 oz
Safflower Oil - 2 fl oz
Carrot - 5.6 oz
Potato - 10.6 oz

Step by Step guide

Step 1

Place the pork bones in an oven preheated to 356°F. Roast for 25–30 minutes.

Step 2

While the bones are roasting, prepare the vegetables. Also, place 150 grams of onions and 150 grams of carrots in the oven to bake; they will give the soup the desired color.

Step 3

Place the prepared bones into a pot of cold water and begin to simmer the broth. Once the water comes to a boil, skim off the foam a few times, then add the sautéed onions and carrots. Let the broth simmer over low heat for 1.5 to 2 hours.

Step 4

Cut the remaining onion, carrot, and bell pepper into thin strips.

Step 5

Chop the garlic in two ways. Cut half into matchsticks and the other half into cubes.

Step 6

Cut the potatoes into sticks.

Step 7

Slice the pink tomatoes into wedges.

Step 8

Dice the bacon into small cubes. Fry it in a skillet until crispy. Drain the bacon on a sieve to let the excess fat drip off. Do not discard this fat, as it will be needed for sautéing the vegetables.

Step 9

In a heavy-bottomed pot, heat the oil and sauté the onion until golden brown. Add the julienned carrot. Once the carrot becomes tender, add the thinly sliced bell pepper. When the pepper softens, add the sliced garlic. Sauté until the vegetables begin to release a vibrant aroma. Then, add the tomato paste.