First you need to cook the broth. The ratio of bacon and smoked hams should be 2:1. Good brisket all the time, I took the ribs. When cooking in the broth add the onion, carrot and parsley root. The broth usually cook in advance.

For the longest time in the preparation of soup is cooked cabbage. The cabbage I'm not washed and not drained. Just shift into Tolstoganova pan and put it for a long time under the hood. In the beginning you must add in the cabbage a few ladles of broth and a little fat. If the broth cooked in advance, it is possible to collect hardened fat and add it. I usually do so. Half the fat in the cabbage and sauté in the remaining make. As the boiling broth, you must add the ladle into the cabbage. And to make sure that it is not burnt. The extinguishing process takes about 1-1.5 hours.

When the cabbage is almost ready, in the hot broth, throw coarsely chopped potatoes.

Cook fried, fried in fat onions, carrots and celery (or parsley).

When the potato is half cooked, the broth is lowered millet cereal. In General, according to the rules, thicken the soup with flour or mashed potatoes. But I love when the soup potatoes in large chunks, so don't sense it, and flour in the soup is not love. Option of cereal is most suitable for me.

Here is the cabbage ready for bookmark in soup, this time I had Kale was protesilas 1 hour.

Shortly before the full readiness of a potato in the soup is added to the prepared roasting. And when all the vegetables are ready, add the cabbage. If this is done early, the potatoes in an acidic environment will not cook until ready. Then in the soup, you need to add separated from the bones and cut into pieces meat, Bay leaf.

For the final touch. You need to crush in a mortar black pepper. Not to grind, namely, to crush, so it was very large pieces. And add it to the soup.

At the end of the added greens, and only now can taste prisolit. Given that ham and cabbage is quite salty, the salt may need quite a bit. Bring to a boil and switch off. Soup turn out hearty and thick. This is a dish in which the ratio of the liquid and the sediment is very high. Almost a cross between the first and second dish.

When serving you can add in a bowl the sour cream. I prefer without it. And yet, these soup tastes better on the second day, especially if they are cooled. In the winter, I just stand the pot on a balcony, then on the second day turns out just delicious! Yummy unusual! Just imagine: a sour taste of the cabbage, the aroma of smoked ham... Mmmm!!! Bon appetit!!!