Description
Offer to cook a great Russian cabbage soup from sauerkraut. Tasty, winter, hearty and very sincere dish.
Ingredients
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Knuckle
800 g
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Sauerkraut
500 g
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Onion
2 piece
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Carrots
2 piece
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The Apium graveolens Dulce
2 slice
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Garlic
4 tooth
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Millet
100 g
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Tomato paste
50 g
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Bay leaf
1 piece
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Dill
1 coup
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Parsley
1 coup
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Black pepper
6 piece
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Salt
-
Vegetable oil
2 Tbsp
Cooking
To start, boil the broth. Instead of shank you can use a piece of pork with bone. Celery stalks can be replaced with a piece of celery root or parsley root.
Put the pork knuckle in a large pot, add carrots, washed but unpeeled onion and chunks of celery. Pour about 3.5 litres of water and put on fire. Bring to a boil, remove the foam, reduce the heat to low and cover it with a lid and cook for 2.5 hours. 15 minutes before end of cooking add the Bay leaf and peas of black pepper.
While cooking the broth, the carrots and onion cut into very small cubes.
Sauerkraut squeeze from the brine and chop finely.
Take out of pans svalivsheesya knuckle. Allow it to cool down. Strain the broth into a clean saucepan, throw away the cooked vegetables.
Remove meat from shank and finely chop it.
Put a pot of broth on the fire, bring to a boil and put the cabbage. Re-boil after boiling for 10 minutes. While cooking cabbage fry in vegetable oil carrots and onions.
Add to the carrots and the onion tomato paste and fry for about 5 minutes. Instead of tomato paste I added a Cup of chopped tomatoes.
Add to the pan of chopped meat, browned vegetables and cook for another 5 minutes after boiling. The groats wash thoroughly with cold water, then pour boiling water, drain through a sieve. Fill the millet to the pan and cook for 10 minutes.
Dill and parsley together with the garlic finely chop.
Season the soup with salt to taste and add the herbs with garlic. Remove from the heat. Allow to cool with the lid on and put them in the cold, I put it on the balcony until the next day.
Before serving, heat the soup, not boiling. Delicious with sour cream.
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