Cabbage Soup "Old Church Slavonic"

Description

And here I must confess: I fell in love with this soup! This is something incredible! He is so bright, rich, powerful... Just the bomb! The recipe is not simple, have to Tinker, but the result is simply superb! Before such a soup was cooked in the Russian oven, but... as they say, for want of a stamp, write a simple and... Oven and ceramic pot to help us!

Ingredients

Beef

1 kg
Sauerkraut

500 g
Butter

120 g
Turnips

300 g
Potatoes

5 piece
Onion

2 piece
Celery root

100 g
Parsley

50 g
Mushrooms

50 g
Cumin

1 pinch
Fennel seeds

1 pinch
Garlic

3 tooth
Bay leaf

2 piece
Allspice

7 piece
Dill

1 coup
Salt
Black pepper

Cooking

Meat put in a saucepan, pour 3 liters of cold water, put over high heat. Bring to boil, remove the foam.

Add 1 peeled onion, 1 peeled carrot, Bay leaf. After 15 minutes, remove Bay leaf. Cook for 1 hour and 15 minutes. 10 minutes before readiness add pepper. Ready broth aside.

While cooking the broth to prepare the foods. Vegetables thoroughly wash and clean.

Preheat the oven to 150*C. Sauerkraut to wring out (if too acidic, pre-washed), cut into strips 1.5-2 cm long.

Mix with softened butter, put in a large ceramic pot. Sprinkle with cumin, cover and place in oven for 40 minutes.

The remaining onion, carrots and celery root clean and chop sticks.

Put in sauce pan with hot oil and fry, stirring, for 5-7 minutes.

Sprinkle with fennel seeds and black pepper.

Peel the potatoes, cut into large cubes. Dried mushrooms to wash out. Fold the potatoes and mushrooms to the skillet, pour a small amount of water and cook after boiling for 10 minutes, until soft. To merge broth, mushrooms, finely chop.

Turnips peel and cut into cubes. Greens grind. Finely chop the garlic. Remove the meat from the pan and divide into fairly large pieces. Strain the broth.