Daily Cabbage Soup
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Chicken Broth - 3 qt
- Sauerkraut - 21.2 oz
- Pork Blood - 7.1 oz
- Wheat Flour - 1½ tablespoons
- Turnips - 2 pieces
- Parsley - 2 pieces
- Onion - 1 head
- Passata Tomato Sauce - 2 tablespoons
- Fatty Beef - 1.8 oz
- Salt - to taste
Step by Step guide
Step 1
Slightly squeeze the chopped sauerkraut from the brine, chop it, and place it in a pan with the washed and chopped bones and tomato paste in heated fat (30 g).
Step 2
Simmer for 1.5–2 hours, then transfer to a pot with boiling broth and cook for about an hour.
Step 3
Peel, wash, and slice the parsley roots, carrots, and onion.
Step 4
Fry them in heated fat (20 g) until golden brown.
Step 5
Separately sauté the flour in the remaining fat.
Step 6
Add it along with the fried vegetables to the broth with cabbage 30 minutes before cooking is finished, and season with salt to taste.
Step 7
In the finished soup, add garlic crushed with salt.
Step 8
The daily cabbage soup will taste better if it is infused in a clay pot. For this, remove the pot with the soup from the heat 10 minutes before it is ready and pour it into clay portion pots (0.5-liter capacity).
Step 9
In each pot, place a piece of meat and a clove of garlic crushed with salt. Seal the pot with a dough lid, brush it with egg, and place it in an oven preheated to 392°F.
Step 10
When the lid is browned and becomes puffed, the soup is ready. Serve directly in the pots.
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