Broth for soup in Marino decided to cook team. Mainly use duck and beef flank steak or brisket. But you can add rooster or lamb. The more types of meat used, the tastier the soup. And the most important thing in making broth is time. The more cooked the better. I cook the broth on very low heat for at least 6 hours. And best of 8-9. Usually I cook the soup ahead of time and give him the night to stand in the refrigerator. So the surface formed a fat. We'll need him.

Begin to cook. Cut carrots and onions into small cubes.

In a saucepan with a thick bottom, put assembled with the surface of the broth fat. I have a duck "summer", so not fat. I added 1 tablespoon of butter. But it's best to add lard or ghee. No vegetable! Only animal fats. Melt and give a little to writing a rolling boil to evaporate caught with fat broth.

While burns fat, finely chop the cabbage. That is chop. A knife and a small crumb (you can even stalk is not cut off). The smaller the better. Is best suited old lain winter cabbage. Ideally you want to cook from "zelenochi" - a specially fermented green leaves of cabbage. But, alas, even the village can not remember, how them correctly to prepare...

Now fry in fat onions, carrots and cabbage. 15-20 minutes so the vegetables are slightly softened. Pour broth.

While the broth is boiling let's start with mushrooms. I use Dunki ("Pig ears"). They need to pre-boil for 5 minutes. Drain the water. Wash the mushrooms. And add to boiling soup. You can use mushrooms or other mushrooms with firm flesh. Then no need to boil, and immediately add to the soup. But we always cook with Tweety...

While the soup is cooking finely Nachinaem sorrel.

When vegetables are cooked, add the broth, sorrel, a gas station, "Maggie" to pickle", Bay leaf, black pepper. You can add salt to taste. I did not add it. For my taste it had the salt in the dressing. In the original recipe you had to add paresthaesia cask pickles. Cask cucumbers I'm 100 years old in eyes did not see their salt already eaten, but the only pickled. So dressing "Maggie" to pickle" came to the place, adding a sweet-and-salty taste. Give the broth to writing a rolling boil for 5 minutes and our soup is ready!

Help yourself! Good as hot and cold. Especially the next day...