Description
This is my favorite version of "Kapusniak". The soup turns out well, very tasty, but still thick and hearty.
Ingredients
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50 g
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3 piece
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150 g
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250 g
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1 piece
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2 piece
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1 Tbsp
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150 ml
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2 piece
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3 piece
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Cooking
Millet rinse well.
Peel the potatoes and coarsely chop't. Add to the pot and cover with water (about 1.5-1.7 l). Simmer for 15 minutes and to throw millet.
Onions and carrots to clean. Finely chop the onion and carrots to grate. Fry in vegetable oil until Golden brown.
Fresh cabbage to grate, sauerkraut rinsed and chopped with a knife. Add it to the onions and carrots and cook stirring occasionally for 5-7 minutes.
Pour into the pan of tomato juice and put a spoonful of tomato paste, mix well. Cover and simmer for 15-20 minutes.
Replace the vegetables in the pot with the potatoes and millet, add the spices and salt and cook for another 10-15 minutes. Turn off the heat and allow to infuse the soup under the lid for half an hour.
Bacon cut into small strips and add vegetable version of the soup. If the brisket smoked, then it is better to sear in a pan, if smoked-boiled use and so. It is a matter of taste. Serve the soup sprinkled with herbs.
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