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 10
When the lid is browned and becomes puffed, the soup is ready. Serve directly in the pots.
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.
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