Cabbage Soup with Rye Roux
⏳ Time
5 hours
🥕 Ingredients
14
🍽️ Servings
12
Description
Cabbage Soup with Rye Roux
Ingredients
- Pork chop with bone - 4 lbs
- Water - 4 qt
- Onion - 3 heads
- Carrot - 1 piece
- Vegetable Oil - 1 fl oz
- Tomatoes - 3.5 oz
- Salad Potatoes - 21.2 oz
- Coarsely Ground Rye Flour - 0.7 oz
- Garlic - 2 cloves
- Salt - to taste
- Ground Black Pepper - to taste
- Sour Cream - to taste
- Herbs - to taste
- Bay leaf - 1 piece
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Pour water over the beef bones, place on the heat, and bring to a boil.
Step 3
When the water boils, reduce the heat to medium-low, skim off the foam, and add the bay leaf, onion, and carrot. Cook for 2–2.5 hours.
Step 4
Strain the finished broth through cheesecloth. Separate the meat from the bones and cut it into small pieces.
Step 5
Finely chop the remaining onion and sauté it in vegetable oil.
Step 6
Finely chop the sauerkraut and tomato, add them to the onion, pour in 100 ml of broth, and simmer for 1.5 hours over low heat.
Step 7
30 minutes before the cabbage is done, dice the potatoes and cook them in the remaining broth, then add the stewed cabbage.
Step 8
In a dry skillet, toast the rye flour and let it cool. Add a little water to the flour and mix until you achieve the consistency of thick yogurt.
Step 9
Gradually stir the rye roux into the soup to thicken it.
Step 10
Add the crushed garlic, meat, and let it simmer over low heat for another 20–30 minutes. Taste the soup, add salt if needed, and pepper.
Step 11
Serve the cabbage soup with sour cream and chopped herbs.
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