Cabbage Soup with Beef Brisket
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
6
Description
Cabbage Soup with Beef Brisket
Ingredients
- Beef chuck roast - 25 oz
- Dried Chinese mushrooms - 5 oz
- Sauerkraut - 20 oz
- Carrot - 2 pieces
- Rutabaga - 1 piece
- Onion - 2 pieces
- Celery salt - 1 piece
- Parsley - 1 piece
- Dill - 1 tablespoon
- Bay leaf - 3 pieces
- Sour Cream - 5 oz
- Green peppercorns - 8 pieces
- Dried Chamomile - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Place the beef, onion, and half of the parsley and celery roots into three liters of cold water and simmer for one and a half hours over medium heat.
Step 2
After an hour and a half of boiling, add salt to taste, remove the root vegetables, and strain the broth. Chop the sauerkraut and mushrooms, then add them to the broth.
Step 3
Add the onion and all the other root vegetables, cut into thin strips, along with the spices (except for the dill). Season with salt and cook everything for twenty minutes.
Step 4
Then remove from heat, season with dill, and let it steep for about fifteen minutes. Before serving, add sour cream.
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