First you need to cook the broth. The ratio of cricket and smoked leg should be 2:1. I took the ribs.
When cooking, add onion, carrot and parsley root to the broth. Broth is usually prepared in advance
Cabbage is cooked the longest when making soup. I don't wash or squeeze cabbage. Simply transfer to a frying pan and simmer for a long time. First you need to add a few spoonfuls of broth and a little fat to the cabbage. If the broth is prepared in advance, you can collect the frozen fat and add it. That's what I usually do. Take the broth and add it to the cabbage pot. And make sure it doesn't burn down. The extinguishing process takes about 1-1.5 hours.
When the cabbage is almost ready, pour in the hot broth, coarsely chopped potatoes.
I cook a casserole by frying onions, carrots and celery root (or parsley).
When the potatoes are half cooked, millet groats are lowered into the broth.
Here the cabbage is ready for soup, I stewed for 1 hour.
Shortly before the potatoes are fully cooked, the prepared roasting is added to the soup. And when all the vegetables are ready, you can add cabbage. If this is done early, the potatoes will not be cooked in an acidic environment until they are ready.
Then you need to add the meat separated from the bones and cut into pieces, bay leaf, to the soup.
At the end we add the greens, and only now we can taste it. Considering that ham and cabbage are quite salty, you may need quite a bit of salt. Bring to a boil and turn off.
The soup turns out to be hearty and thick. When serving, you can add sour cream to the bowl.