Siberian Cabbage Soup with Pickled Tomatoes
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
If the sauerkraut is very sour, it should be rinsed with water.
Ingredients
- Beef - 17.6 oz
- Salad Potatoes - 3 pieces
- Turnips - 2 pieces
- Sauerkraut - 5.3 oz
- Green pickled tomatoes - 3 pieces
- Butter - 1 tablespoon
- Sugar - ½ tablespoon
- Salt - to taste
- Spices - to taste
- Bay leaf - to taste
- Celery salt - 1 piece
- Spanish onions - 1 piece
- Ground clove - 3 pieces
Step by Step guide
Step 1
Prepare the broth. I make the broth using this recipe but use less meat and add celery. The recipe calls for 2 carrots — one goes into the broth, the other into the soup.
Step 2
Once the broth is ready, remove the meat, cut it into serving pieces, and return it to the pot.
Step 3
Peel the potatoes, cut them into large slices, and add them to the broth.
Step 4
Finely chop the cabbage. Pour boiling water over the tomatoes, peel them, and chop the flesh.
Step 5
Peel the carrots, grate them coarsely, and lightly sauté in a pan with 1 tablespoon of butter and ½ tablespoon of sugar.
Step 6
When the potatoes are cooked in the broth, add the cabbage, and after 5 minutes, add the tomatoes, carrots, bay leaf, peppercorns, and cook for another 10 minutes.
Step 7
At the end of cooking, add the brine, spices, and salt to taste.
Step 8
Let the finished soup steep for 10–15 minutes and serve, garnished with sour cream.
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