Sour Cabbage Soup with Goose
⏳ Time
3 hours
🥕 Ingredients
15
🍽️ Servings
8
Description
You can use duck instead of goose. And instead of wild birds, you can use domestic ones, but keep in mind that they are larger and much fattier. If you don't have a pressure cooker, you can cook it in a regular pot on the lowest heat with the lid closed, but the cooking time will be at least 3 hours.
Ingredients
- Goose fat - 2 lbs
- Water - 3 qt
- Sauerkraut - 2 lbs
- Onion - 6 pieces
- Carrot - 2 pieces
- Potato - 6 pieces
- Garlic - 5 cloves
- Dill - 1.1 oz
- Parsley - 1.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Green peppercorns - 10 pieces
- Allspice berries - 5 pieces
- Bay leaf - 2 pieces
- Passata Tomato Sauce - 0.7 oz
Step by Step guide
Step 1
Thoroughly wash the plucked and singed goose without innards, head, and feet, and place it in the pressure cooker, cover with water, and bring to a boil. Do not close the lid yet.
Step 2
Reduce the heat to below medium. Skim off the foam that forms until it is almost gone.
Step 3
Peel two carrots, two onions, and five cloves of garlic, and add them to the broth. Seal the pressure cooker with the lid, reduce the heat to the minimum, and cook for about 2.5 hours.
Step 4
While the goose is cooking, sauté a finely chopped onion in vegetable oil until golden.
Step 5
Chop the sauerkraut and add it to the pan with the onion, simmering on low heat while the goose cooks. Make sure the cabbage doesn't burn by occasionally adding hot boiled water.
Step 6
15 minutes before the end of cooking, add the tomato paste to the cabbage and mix well. Continue to simmer until the time is up.
Step 7
Turn off the heat under the pressure cooker, wait for the pressure to equalize, open the lid, and skim off any foam if necessary.
Step 8
Remove the goose and let it cool, then remove the skin and separate the meat, as only the meat will be needed.
Step 9
Remove the roots from the broth and strain it into another pot through several layers of cheesecloth. Place it back on the heat and bring to a boil.
Step 10
Peel the potatoes. Boil four whole potatoes in the broth. When they are ready, mash them with a potato masher. Cut the other two potatoes into strips, add them to the broth, and cook for 10 minutes.
Step 11
After 10 minutes, add the bird meat and the stewed sauerkraut to the broth. Place the pepper and bay leaf in a cheesecloth bag and drop it into the soup.
Step 12
Cook the soup on low heat for 10 minutes. Check for salt and add more if needed. Remove the spice bag.
Step 13
Ladle the soup into bowls and garnish with herbs. It can be served immediately, but the soup is especially good the next day. Ideally, chill it in the freezer and then reboil.
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