Dinner is just beginning with a plate of good cabbage soup, but the beginning of any business is a crucial moment. You can put it this way: good cabbage soup is a good lunch.
There are a great many Russian cabbage soup recipes: there are Pskov and Novgorod cabbage soup, Moscow and Vladimir cabbage soup, Yaroslavl and Kiev cabbage soup, and they are all equally traditional, there is no single "correct" recipe for cabbage soup. In addition to geography, there are cabbage soup, for example, meat, and there are cabbage soup from fresh cabbage.
The recipe below is lean cabbage cabbage soup, to which it is good to serve sour cream, a mill with black pepper and ice vodka (optional, of course).
You will need:
- Kilogram of sauerkraut
- Olive or sunflower oil
- One bow
- One medium carrot
- Three bay leaves
- Two cloves of garlic
- Carnation
- Black peppercorns
- Sour cream
And also two pans (one deep, with a lid, the second regular, without a lid and a saucepan with a capacity of about 4 liters, with a lid.
It is recommended to eat cabbage soup without bread, however, as a snack, you can eat several slices, for example, Borodino, before the cabbage soup is poured into plates and served on the table.
As a rule, they do not put fresh herbs in the cabbage soup.
Before starting, you need to squeeze cabbage juice from sauerkraut; this is quite important, do not neglect, put the juice aside, you will need it at the end.
Heat a deep skillet over a fire that can hold a pound of sauerkraut. Pour olive oil, put squeezed sauerkraut there, a few cloves (to taste, about 6-8), a dozen black peppercorns (do not grind pepper, whole peas), three bay leaves, add 100 ml of water. Reduce heat, cover and simmer cabbage over low heat for 40 minutes.
After forty minutes, take a second pan and peel the carrots and onions. They must be chopped and fried in olive oil.
Olive oil is not recommended for love of Greece or for unproven benefits; the reason is that on olive it is elementary tastier when compared with the same sunflower, for example.
Take a saucepan, pour in two liters of water. Put on fire. When the water boils, add the fried onions, carrots and cabbage there. When the water boils, reduce the heat under the pan, mark for 15 minutes, let the cabbage soup simmer for this time. When 15 minutes have passed, pour squeezed cabbage juice into the soup, add salt to taste and crush two cloves of garlic. Cover the pot with a lid and wrap with a towel.
At this time, you can already pour the first glass of vodka and eat a sandwich on black bread. Then pour the second 50 ml and have a second sandwich.
Then pour the cabbage soup into a plate, add sour cream on the table and twist it over the plate with a mill with black pepper. Bon Appetit.
