Description
Rich, bright, warming, winter soup! Dense, well-balanced and very tasty soup! Recipe from the Grub website. ru, author Olya.
Ingredients
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Beef
400 g
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Pork
200 g
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Sauerkraut
250 g
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Peas
1 cup
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Potatoes
4 piece
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Carrots
1 piece
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Celery root
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Onion
2 piece
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Salt
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Spices
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Mushrooms
Cooking
The peas soak for 3-4 hours. Meat wash, cut into pieces. Mushrooms need just a few slices, pure of flavor. Cabbage if too sour, lightly rinse with water.
Meat cover with cold water, add the dry mushrooms and onion. Cook at a low boil, removing the foam, until tender. Ready strain the broth, bones and onion to remove, wash the meat and return to pot.
Meanwhile wash and clean the vegetables. Carrots and celery and chop sticks, the second onion minced. Cut the potatoes into medium-sized cubes.
Cabbage to extinguish with a small amount of water until soft.
In the boiling broth to cover peas. Cook on low heat until almost cooked. The author proposes to use split peas, soak it overnight and then boiled in broth for 40 minutes. I don't know, girls. I had whole peas, soaked it for 4 hours and 20 minutes boiled until tender, and while I was making the soup, I practically dissolve into a puree. So follow him if you want peas in the soup left tselenkim.
While the peas cooked, fry in vegetable oil onion until transparent.
Add the chopped short strips of pork and fry.
Add the carrots and celery, season with spices and saute until soft.
In a pan add the potatoes and cook for 10 minutes.
Add and sauté the cabbage, season with salt and cook on low heat until cooked potatoes. In the end, you can season with herbs and garlic to taste. I did not add garlic, soup and so very flavorful it turned out.
Soup to insist, under cover for 30 minutes and pour into bowls.
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