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Объяснение:
Recipe Russian cabbage soup
Method of cooking soup for many decades, remains unchanged. Their main component is fermented or sour cabbage, which is usually a long time to languish under the cover. The soup has a specific taste, not to confuse with one other dish.
Ingredients:
sauerkraut – 300 g;
large carrot – 1 piece;
onions – 1 piece;
potatoes – 0.5 kg;
tomato paste – 1 tablespoon;
flour – 1 tablespoon;
bones – 200 g;
meat – 200 g;
greens;
salt.
Method of preparation
The soup is traditionally cooked on the bone broth. To do this, you should wash the bones and place in a saucepan, cover with cold water, bring to a boil and cook for 1-1. 5 hours, periodically removing the foam. Ready broth, remove the bones, boil again and boil in it the finely chopped pieces of fatty meat.
When the meat is ready, in a saucepan add finely sliced potatoes.
Once the broth is boiling again, all the ingredients to join the cabbage.
Shredded carrot and onion with tomato puree in the vegetable oil in a frying pan. Add a spoonful of flour. Instead of butter you can use oil.
Refueling add to the pot with the soup and simmer on low heat under closed lid for another 30-40 minutes.
Serve the soup with sour cream and black bread.
Bon appetit!
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ousem-mouse
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