This dish is for those looking for a low cost and easy recipe. Hussar cabbage soup is very satisfying, rich and aromatic. You will surely love this recipe, and you will often start serving it as a first course.
Ingredients:
- pork bone - 3 pcs;
- white onion - 2 pcs;
- white cabbage - 1 pc;
- potatoes - 4 pcs;
- dried mushrooms - 150 g;
- sauerkraut - 6 tbsp l;
- carrots - 2 pcs;
- bay leaf - 4 pcs;
- salt, pepper to taste;
- vegetable oil - 2 tbsp. l.
Preparation:
- Put cold water in a saucepan and dip the pork bones into it. Bring to a boil, remembering to add salt and pepper to taste. As soon as the water boils, reduce heat and cook for an hour and a half. When done, strain the broth and divide the bones into pieces.
- Dip the mushrooms in cold water for an hour. Then replace the water and cook the mushrooms over low heat for 60 minutes.
- Chop fresh cabbage finely.
- Peel the potatoes and cut them into small cubes.
- Chop white onions finely. Peel the carrots and chop into small cubes. Pour oil into a skillet, heat and add onions and carrots. Fry until golden brown.
- Strain the pork broth, bring to a boil and dip the chopped potatoes into it. Add bay leaves and cook for 15 minutes.
- Add fresh cabbage to the pot and cook for another 7 minutes.
- Send the fried onions and carrots to the pan. Add meat bones, sauerkraut and honey mushrooms there. Season with salt and pepper again to taste. Cook for about 15 minutes until tender.
- Serve the cabbage soup with sour cream and croutons.
