Selyansky, royally, Peter's - various variations of the name of this traditional Russian dish indicate that cabbage soup was held in high esteem in Russia. They were cooked in houses with a wide variety of incomes. The taste depends largely on compliance with the rules for their preparation. During the existence of this dish, they have remained unchanged.
It is necessary
-
- beef 500 g;
- sauerkraut 500 g;
- onions 3 pcs;
- roots (celery
- parsley root
- parsnip
- carrot);
- butter 100 g;
- flour 1 tbsp. the spoon;
- tomato paste 1 tbsp spoons;
- fresh or dried parsley;
- Bay leaf
- black peppercorns.
Instructions
Step 1
To make the soup broth, use a fairly fatty piece of beef. Better - brisket. Pour three liters of cold water over it. Bring to a boil over high heat. Remove the foam with a slotted spoon. Continue simmering until tender with a low boil. In the middle of cooking, add salt, peeled onions and carrots. Remove the cooked meat from the broth and cut into pieces. Strain the broth.
Step 2
Place the cabbage in the soup pot. Pour 1-2 cups of broth into it. Add 1 tablespoon of oil. Cover with a lid. Simmer over low heat for at least an hour. Stir the cabbage from time to time. Make sure that it does not burn.
Step 3
Cut the onion into cubes. Grate the roots or cut into strips. Saute vegetables lightly, add tomato paste and a little broth. Add the prepared frying to the saucepan with the cabbage. Continue to simmer all vegetables together.
Step 4
Prepare a flour dressing. Fry the flour in butter until light brown. Add a small amount of beef stock. Mix thoroughly. Make sure that no lumps form.
Step 5
Pour the beef broth into a saucepan with vegetables. Bring to a boil and simmer for another 30-40 minutes.
Step 6
10-15 minutes before the end of cooking, pour the flour dressing into the cabbage soup. Add bay leaves and black peppercorns, dried parsley.
Step 7
Before serving, place a tablespoon of sour cream and a piece of meat in each bowl. Sprinkle with fresh parsley.
