Day-Old Cabbage Soup

⏳ Time

4 hours + 1 day

🥕 Ingredients

🍽️ Servings

Description

Day-old cabbage soup becomes more flavorful and hearty after spending a full day in the cold. This simple technique allows the broth to absorb flavor and richness. It's best to let the soup rest in the freezer: if the soup freezes and then thaws, the cabbage will become very tender.

Ingredients

Beef chuck roast - 0 lbs
Sauerkraut - 0 lbs
Passata Tomato Sauce - 5 oz
Vegetable Oil - 0 fl oz
Onion - 2 heads
Carrot - 2 pieces
Bay leaf - 1 piece
Green peppercorns - 12 pieces
Parsley - 0 oz
Dill - 0 oz
Sugar - to taste
Salt - to taste
Ground Black Pepper - to taste
Garlic - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Rinse the sauerkraut under cold water and then squeeze it out again.

Step 3

Chop it finely and transfer to a heavy-bottomed saucepan with vegetable oil, add 100 grams of tomato paste, sugar to taste, and a little water to prevent the cabbage from burning. Simmer on low heat for 3 hours, covered with a lid. The softer the cabbage becomes after simmering, the better the flavor of the soup.

Step 4

Pour 3 liters of water over the meat, place it on the heat, and bring to a boil. Skim off any foam, then reduce the heat so that small bubbles rise to the surface. Add the onion, carrot, peppercorns, and bay leaf. Cook for 1.5 hours.

Step 5

Strain the broth, then shred or cut the meat into small pieces.

Step 6

Dice the onion and carrot into small cubes.

Step 7

Sauté in vegetable oil with the remaining tomato paste for 7–10 minutes. Add them to the cabbage and simmer everything together for another 10–15 minutes.

Step 8

Bring the broth to a boil, add the stewed vegetables and meat, and simmer for about an hour over low heat. Then remove from heat, wrap with a cloth or blanket, and let it sit for 3-4 hours. Once cooled, refrigerate the borscht for a day.