Ukrainian Cabbage Soup
⏳ Time
3 hours 30 minutes
🥕 Ingredients
12
🍽️ Servings
10
Description
Those who are not concerned about dieting can replace beef brisket with pork ribs.
Ingredients
- Beef chuck roast - 28.2 oz
- Carrot - 1 piece
- Onion - 2 pieces
- Sauerkraut - 21.2 oz
- Celery salt - 3.5 oz
- Parsley - 1 piece
- Garlic - 1 clove
- Parsley - 1 bunch
- Passata Tomato Sauce - 3.5 oz
- Millet - 2 tablespoons
- Pork fat - 3.5 oz
- Potato - 2 pieces
Step by Step guide
Step 1
Rinse the brisket under running water, cut into large pieces, cover with cold water, and boil for 5 minutes. After that, drain the water and wash the pot and meat.
Step 2
Place the meat, roots, onion, and allspice in a pot, cover with 3 liters of water, and simmer on low heat for 1.5-2 hours after boiling. If desired, strain the broth. Remove the meat and cut it into strips.
Step 3
Rinse the cabbage (if very sour), chop it with a knife (or pass it through a meat grinder with a coarse mesh) and sauté until half-cooked with the addition of vegetable oil and a little broth.
Step 4
Add the potatoes to the boiling broth. Cook until half-cooked. (You can boil the potatoes whole until done, then remove, mash with a potato masher, and return them after the cabbage and millet are cooked - it's a matter of preference). Then add the well-rinsed millet and cabbage. Cook for 10-15 minutes.
Step 5
Finely chop the onion (large). Grate or chop the carrot (large) into strips. Sauté the onion until golden, add the carrot, and sauté further. Then add the tomato paste. Sauté and add a little broth, then simmer for 2-3 minutes. After that, add the flour, mix quickly, and add to the cabbage soup.
Step 6
Crush the garlic in a mortar with parsley, adding pork fat for those who do not wish to go without it. It can also work well without fat; you can add a drizzle of olive oil. Add to the cabbage soup and cook for 2-3 minutes. Let it steep for 30 minutes.
Step 7
Serve with sour cream and fresh herbs.
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