Red Cabbage Soup
⏳ Time
2 hours 40 minutes
🥕 Ingredients
13
🍽️ Servings
8
Description
I cook this soup in a 3–4 liter pot. It is best served traditionally: with sour cream and fresh herbs))) This soup will taste even better the next day!
Ingredients
- Salad Potatoes - 17.6 oz
- White Cabbage - 3 lbs
- Spanish onions - 4 pieces
- Vegetable Oil - 5 tablespoons
- Allspice berries - 10 pieces
- Ground clove - 6 pieces
- Celery salt - 1 piece
- Ground Black Pepper - to taste
- Salt - to taste
- Bay leaf - 3 pieces
- Pork chop with bone - 2 lbs
- Passata Tomato Sauce - 1 can
- Turnips - 3 pieces
Step by Step guide
Step 1
Boil the beef on low heat until it separates completely from the bones with the bay leaves.
Step 2
Remove the meat, place it in a separate bowl, it will be needed later.
Step 3
Shred the cabbage into very thin strips. Do not use the core, as it has thick leaves.
Step 4
Drop the cabbage into the boiling broth, cover with a lid, and cook.
Step 5
Meanwhile, cut the potatoes into small cubes (you can add more or less potatoes).
Step 6
Add the potatoes to the broth with the cabbage, cook covered. Add the allspice peppers.
Step 7
Grate the carrots on a coarse grater, chop the onions with a knife.
Step 8
In a pan with vegetable oil, sauté the onions with the carrots and black pepper. At the end, add 3 heaping tablespoons of tomato paste.
Step 9
If the potatoes are already cooked, gradually add the sauté to the boiling broth. Add the celery root. Drop in the cloves.
Step 10
Cut the meat into small pieces, add it to the broth, and cook covered on very low heat for 15 minutes. Turn off the heat and let it steep under the lid for another 20–30 minutes.
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