Fresh cabbage soup is one of the most common soups in central Russia. Ready-made cabbage soup can be seasoned with tomato sauce or sour cream. If you want to add spicy acid to cabbage soup with fresh cabbage, then when heating the soup, add a few tablespoons of sauerkraut brine.
Instructions
Step 1
Rinse the piece of meat under the tap with cold water. Remove excess fat and films. Cut the bone in several places. Place the meat in a saucepan of cold water, close the lid tightly and place over high heat. Bring to a boil. Reduce the heat, do not let the broth boil too much. Remove foam with a slotted spoon. Add bay leaf, salt and black peppercorns 10 minutes before cooking.
After an hour and a half, turn off the broth, remove the meat in a plate, and strain the broth. Separate the meat from the bones and cut into slices.
Step 2
Remove wrinkled and dirty top leaves from the cabbage. Cut the cabbage into quarters and remove the stalk. Chop the cabbage into long, narrow strips. Put it in strained broth and put it on fire.
Step 3
Peel the onions and carrots. Finely chop the onion, and grate the carrots on a coarse grater. Heat vegetable oil in a skillet. Put the grated carrots in the oil, fry for a few minutes so that the carrots give juice. Add the onion. Continue to sauté the vegetables until the onions are translucent and the carrots are soft. Do not burn onions or carrots.
Step 4
Wash the potatoes, scrape or peel off the skin and cut into cubes.
Rinse under water and peel the parsley root and celery root. Cut them into cubes.
Step 5
Put sautéed onions and carrots, chopped potatoes, parsley, celery and cooked meat in a saucepan with boiling broth and cabbage. Cook for 15 minutes.
Scald the tomatoes with boiling water and remove the thin skin. Chop finely and add to the cabbage soup five minutes before the end of cooking.
