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Description

I really like this dish because it's hearty and delicious enough for a few days even for lunch, even for dinner. Go for it

Ingredients

Lamb

0.5 kg
Sauerkraut

800 g
Carrots

1 piece
Onion

1 piece
Olive oil

2 Tbsp
Tomato paste

300 g
Salt

5 Tbsp
Garlic

3 share

Cooking

Take 5 l pot and pour in it water, then another, came the lamb. Bring to a boil and put the washed and cut into pieces lamb meat. Cook for 1 hour

While the soup is done take another pan, pour 3 ladle of water-the broth from the large pot and add cabbage (the brine too). The water to cabbage is not burnt. Put 3 tbsp of tomato paste and stir, Put on low heat and let it gurgles 50 min.

Preheat a frying pan pour oil and fry finely chopped onion until Golden. To RUB carrots on a coarse grater and add to the onions. Add to this a pressed three cloves of garlic

When onions and carrots are already a little bit fried add the remaining tomato paste and fry gently (stir with a wooden spatula) on a slow heat for 15 min.

When our cabbage in a saucepan 50 minutes populicola add to it a lot from the frying pan and stir. Keep on low heat for another 15 min.

At this time our main pot of lamb ready. Add salt to taste and pour all the contents of the second pot (cabbage with vegetables) in the main and allow to simmer for 5 minutes. Let the soup infuse for about an hour, but you can eat at once. BON APPETIT!

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