Instructions
- I always take lean meat, cut it into small cubes. Put the meat in a pot (I have 3 liters), fill with water (to cover the meat) and bring to a boil. When the water boils, rise meat foam, I throw the meat in a colander and wash. At the same time my pot. And then pour the washed meat in a pot of fresh water, but not to the top. Thus it is not necessary to remove the foam with a spoon, and the soup comes out more transparent. Bring the water to a boil, reduce the heat, let the meat cook. Add the Bay leaf and a sprig of rosemary to the pot.
- Meantime peel the potato and chop it coarsely (one piece divide into 4 parts). Add potatoes to the meat.
- And we are engaged in the main character of our recipe - cabbage. Always take a combination of pickled and fresh. So, in a blender put onions and carrots (previously cut into pieces), sauerkraut and fresh cabbage, tomato (without skin!). In a blender, whip finely, but not into a homogeneous mass!
- In a frying pan, melt a small piece of butter, pour cabbage mass from a blender. Simmer over medium heat for 10 minutes, stirring.
- Peel the garlic, parsley root and ginger. Grind in a blender (you can add a spoon of water to grind smaller). Add to the pan to the cabbage and stir.
- Catch potatoes from the soup, mash it with a fork. From the broth, remove the rosemary and Bay leaf. Add the stewed cabbage, washed rice, potatoes. Boil all together for another 15 minutes. If you boil a lot of water, add boiling water. Try the salt. If your sauerkraut is salty enough, you may not need to salt at all. Add on this stage black pepper and any seasonings to taste. I add curry and coriander.Cabbage should have acidity, so if you want (and taste), you can add a little more lemon juice or a little citric acid. Of this number of ingredients it is quite a thick soup! If you like thinner, you can reduce the amount of cabbage.
- Enjoy the fragrant, delicious soup! Before serving, add a spoon of sour cream and chopped parsley to the soup.
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