Instructions
- Boil the pork for about an hour. The meat is cut into portions and send it back to the broth.
- Please put in the soup all the declared roots, it will be so bright and fragrant!
- Cut into strips the roots of parsley, parsnips, celery, carrots and one onion fry in oil (I added some more vegetable oil).
- Pressed sauerkraut stew until half-cooked, adding a little broth.
- Lard skip through a meat grinder, grind in a mortar with a second chopped onion, parsley and washed with millet.
- In the finished broth (1.5-2 liters) put the sliced potatoes and cook for 10-15 minutes. Add the braised cabbage, mashed with herbs and millet bacon, Bay leaf, pepper, roasted roots and cook until tender.
- In a bowl put sour cream and fresh herbs.
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