Description
Dear comrades, I beg you not to wrinkle your from the toes to knit eyebrows, it "setopacity recipe soup", listen to me first, and then "tile". I was going to cook the soup again and decided to see what is on the "Cook", what are the options. The request "sour Soup" came out 10 recipes by ingredients 58. I looked at all. Great options with millet and mushrooms and fish. Similar to my 5-6 options, but where that is not one, somewhere else...I learned to cook the soup according to the book "concise encyclopedia of the household"1959. When I got married, back in 1992. Cook them only so many years and hope that my soup will not prevent to live to those who do them like that on his own and I would be immensely glad if it will be useful for novice cooks and will remain with them for many years. One thing I can promise is that the soup is nourishing, hearty and delicious. Thank you for your attention.
Ingredients
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Water
2.5 l
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Sauerkraut
500 g
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Beef
600 g
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Carrots
150 g
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Onion
150 g
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Potatoes
250 g
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Tomato paste
50 g
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Flour
1 Tbsp
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Butter
20 g
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Vegetable oil
50 ml
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Bay leaf
1 piece
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Salt
Cooking
That's actually the book.
Beef, rinse, cover with water and simmer two hours on low heat. If desired, for more flavor you can add to the meat, whole onion and carrots.
Cabbage press, if it seems too sour, rinse with cold water. I'm not washed. Transfer to a small pan, pour 200 ml of water, add butter and simmer on low heat for 50-60 min.
Cut onion finely, carrot RUB on a coarse grater. Fry in vegetable oil until soft, add the tomato paste, stir and keep frying for another 2-3 min.
Potatoes are cut arbitrarily, as you like.
When the broth boils, add the potatoes and continue to cook until potatoes are done. Put in soup browned vegetables, cabbage, Bay leaf and salt. Cook on medium heat for 10 min.
At this time, to cook the flour refueling. On a dry pan fry the flour until slightly creamy in color, pour to it a ladle of broth and stirring quickly, trying to get rid of crumbs, to hold the fire just half a minute. If it turns out too thick, add a little more broth.
Put the seasoning in the soup, mix well, boil for five minutes. Everything is ready. Give the soup to infuse. Serve with sour cream, greens, vodka, who prefers what. Bon appetit!
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