Meat I always take low-fat, cut into small cubes. Put the meat in a pan (I have 3 liters) filled with water (the meat is covered) and bring to a boil. When the water boils, the meat will rise foam - I put the meat in a colander and washed. At the same time my pot. And then pour the washed meat in a pot with fresh water, but not to the top. So you do not have a spoon to remove the foam and the soup comes out more transparent. Bring water to a boil, reduce fire and let the meat is cooked. Add to the pot the Bay leaf and a sprig of rosemary.

Meantime peel the potato and chop it coarsely (one piece divide into 4 parts). Add the potatoes to the meat.

Doing the main hero of this recipe - cabbage. Always take in a mix of sauerkraut and fresh. So, in the blender put the onions and carrots (pre-chopped into pieces), sauerkraut and fresh cabbage, tomato (without skin!). Blenderm finely, but not into a homogeneous mass!

In a pan melt a small knob of butter, pour in the cabbage pulp from blender. Simmer on medium heat 10 minutes, stirring occasionally.

Peel the garlic, parsley and ginger. Grind in a blender (you can add a spoonful of water to smaller ground). Add the pan to the cabbage and stir.

To catch from the soup potatoes, mash it with a fork. From the broth, remove the rosemary and Bay leaf. Add Protosenya cabbage, washed rice, potatoes. Boil all together for another 15 minutes. If you boiled off too much water you pour in the boiling water. Try on salt. If your sauerkraut is salty enough it is possible that salt does not need to be. Add at this stage, black pepper and any seasonings to taste. I add curry and coriander. Kapustnyak should have acidity, therefore, if desired (to taste), you can add a little lemon juice or a little citric acid. Of this number of ingredients it is quite a thick soup! If you like thinner, you can reduce the amount of cabbage.

Enjoy the fragrant, delicious soup! Before serving, add to a soup spoon of sour cream and chopped parsley.