Dishes in pots have a special charm; they are a symbol of home comfort and a continuation of the traditions of our ancestors. After all, for a long time in Russia, food was cooked in ovens, that is, baked. The taste of baked dishes is especially rich.
It is necessary
- Ingredients for 6 servings:
- - beef bone with meat
- - water - 3 l
- - sauerkraut - 600 g (you can also use raw)
- - mushrooms (oyster mushrooms) - 300 g (packing)
- - carrots - 1-2 pcs.
- - onions - 3-4 pcs.
- - potatoes - 6 pcs.
- - salt, black peppercorns, bay leaf, dried dill - to taste
Instructions
Step 1
Place the beef bone in a saucepan, cover with water and put on fire. Shortly before the water boils, start monitoring the foam and remove it in time with a spoon or strainer so that the broth is clean and transparent. As soon as the broth boils and all the foam is removed, add a tablespoon of salt, a few peas (3-4 pieces) of black pepper and a couple of bay leaves to the broth and cook for two hours over low heat.
Step 2
Rinse the mushrooms well at this time. If you do not have a stock of forest mushrooms collected and prepared for future use with your own hands, buy oyster mushrooms (they are very fragrant) or champignons in the store. These are the safest mushrooms and the least time consuming to prepare. So, wash the purchased raw oyster mushrooms thoroughly and cut.
Step 3
Keep in mind that oyster mushrooms release a lot of moisture and are very fried during processing. Fry the oyster mushrooms in a skillet until all of the released water has evaporated. Then add some more vegetable oil to the pan and brown the mushrooms.
Step 4
Peel and chop onions and carrots (carrots can be grated). Fry them in oil separately from the mushrooms - until the onions are transparent and the carrots are golden brown (about 10-15 minutes over low heat).
Step 5
Peel the potatoes, cut them into cubes (small or large, whatever you like) and cover with cold water - it's not yet time.
Step 6
After two hours, when the broth is ready, remove the bone from it, cut the meat, chop it finely. Place sauerkraut and broth meat on the bottom of the pots, put half a tablespoon of butter in each pot. Pour all this with the ready-made broth so that it slightly covers the cabbage with meat. Place the pots in the oven for 15-20 minutes at 180 degrees. This will make the cabbage soft.
Step 7
Then remove the pots from the oven and add the fried onions, carrots and mushrooms, raw potatoes to them, pour the rest of the broth to the top. Add chopped or dried dill to taste and place in the oven at the same temperature for another 30 minutes.
Step 8
Rich and aromatic cabbage soup is ready. It is recommended to serve them directly in pots with brown bread. Season with sour cream. You can add fresh herbs to your pot of ready-made soup according to your taste.
