Globalization has led to the ubiquity of many recipes and products, but sometimes it is useful to recall the good old recipes of traditional national cuisines. After all, it's not a secret for anyone that everything new is well forgotten old! The recipe for traditional cabbage soup from Slovak cuisine will not be an exception.
It is necessary
- -0.5 kg sauerkraut
- -2 l brine
- - 100 g dried mushrooms
- - 50 g dried plums
- - 250 g smoked sausage or carp head (fish)
- - 200 g cream
- - 50 g butter (can be replaced with vegetable oil)
- - 50 g flour
- - 1 onion
- - black pepper, caraway seeds, bay leaf to taste
Instructions
Step 1
Cook cabbage with brine.
Scald the dried mushrooms with boiling water, rinse, cut and put in the cabbage soup.
Add salt, spices to taste, you can add a little sugar.
Grind smoked sausage, add to cabbage soup.
Step 2
It is possible to use a carp head instead of sausage, which will add a special piquancy to the dish. Cook the head for 8-10 minutes, then remove.
The cabbage soup is boiled for 1, 5 hours.
Step 3
Finely chop the onion, fry until golden brown in vegetable oil and add flour. Fry the flour also until golden brown, pour in 300 ml. water and boil with constant stirring. Pour the prepared dressing through a sieve shortly before the end of cooking, then pour the cream into the soup, boil a little and remove from the heat.
