| Prep Time | 10 minutes |
| Cook Time | 150 minutes |
| Servings |
Ingredients
- 2,5 liters Water
- 500 gram Pickled cabbage
- 600 gram Beef brisket on the bone
- 150 gram Carrot
- 150 gram Onion
- 250 gram Potatoes
- 50 gram Tomato paste
- 1 tablesnpoon Wheat flour / Flour
- 20 gram Butter
- 50 millilitres' Oil
- 1 pieces Bay leaf
- Salt
Ingredients
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Instructions
- Mix the minced meat, pour water and simmer for two hours on low heat. If desired, to add more flavor, you can add meat, a whole onion and carrots.
- Squeeze out the cabbage, if it seems too sour, rinse with cold water. I don't flush. Transfer to a small saucepan, pour 200 ml of water, add butter and simmer on low heat for 50-60 minutes.
- Finely chop the onion, grate the carrots on a coarse grater. Fry in vegetable oil until soft, add tomato paste, stir and continue frying for another 2-3 minutes.
- Cut the potatoes arbitrarily, as you like.
- When the broth boils, add the potatoes and continue to cook until the potatoes are ready. Put cabbage, bay leaf, salt in the broth for baking. Cook over medium heat for another 10 minutes.
- At this time, you need to prepare flour. In a dry frying pan, fry the flour to a slightly creamy color, pour a spoonful of broth into it and mix quickly. If it is too thick, add a little more broth.
- Put the vegetables and flour in the soup, stir, and boil for 5 minutes. It's done. Let the soup brew. Serve with sour cream, herbs.
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