Description
Solid, hearty, delicious soup for a homemade dinner
Ingredients
-
Goose
400 g
-
Water
-
Sauerkraut
300 g
-
Tomato juice
250 ml
-
Soy sauce
2 Tbsp
-
Onion
300 g
-
Carrots
300 g
-
Fat
2 Tbsp
-
Puree vegetables
3 Tbsp
-
Potatoes
300 g
-
Spices
-
Sugar
2 Tbsp
Cooking
The goose cut into pieces, cover with water and put on the stove, once the water boils, remove the foam
Half of the onion and carrots padekite on a dry cast iron skillet until black and add the broth. Reduce the heat and cook the broth at a slow boil for about 2 hours
Tomato juice mix with soy sauce and sugar
Press the sauerkraut from the brine (if the cabbage is very sour, you can wash it with water), add tomato juice, sugar and soy sauce
Place the tray with dough into the oven, bake for about 1.5 hours at a temperature of 160-170 degrees, stirring occasionally. If necessary, you can pour in a few tablespoons of broth from the pot.
From the finished broth to remove the vegetables, remove the goose, cut it into serving pieces, sieve the broth through a sieve, Remove from the broth, the fat and the fat sauté the remaining onions and carrots
Return the strained broth on the stove, put the sliced potatoes, cook for about 10 minutes
Now add roasted cabbage and cook for another 10-15 minutes
Season the soup passerovannye vegetables
Add mashed sweet pepper. I use canned puree, but you can use fresh peppers, chopped it with blender
Season the soup with spices to taste. Try on salt. Adjust the taste with soy sauce
Soup leave to infuse for half an hour to off the burner. Naturally, this soup tastes better the next day! Put in each plate a slice of the goose, pour a good portion of soup, put a spoonful of sour cream and sprinkle with herbs.
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