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Print Recipe
 Sour Soup of Pickled Cabbage Recipe
I promised to post a recipe for this dish. Each hostess your recipe, maybe my method of cooking this delicious first course will be useful to someone.
Course First Course, Lunch Second Breakfast
Cuisine Russian
Prep Time 10 minutes
Cook Time 100 minutes
Servings
Ingredients
Course First Course, Lunch Second Breakfast
Cuisine Russian
Prep Time 10 minutes
Cook Time 100 minutes
Servings
Ingredients
Instructions
  1. First you need to cook the broth. The ratio of the brisket and to the smoked leg should be 2:1. I took the ribs. When cooking, add onion, carrot and parsley root to the broth. Broth usually cook in advance
    First you need to cook the broth. The ratio of the brisket and to the smoked leg should be 2:1. I took the ribs. When cooking, add onion, carrot and parsley root to the broth. Broth usually cook in advance
  2. For the longest time in the preparation of soup is cooked cabbage. I do not wash cabbage and do not squeeze. Just shift into pan and stew for a long time. In the beginning you must add in the cabbage a few ladles of broth and a little fat. If the broth is cooked in advance, you can collect the frozen fat and add it. I usually do that. To take broth and add it in pan for cabbage. And make sure she doesn't burn. The extinguishing process takes about 1-1.5 hours.
    For the longest time in the preparation of soup is cooked cabbage. I do not wash cabbage and do not squeeze. Just shift into pan and stew for a long time. In the beginning you must add in the cabbage a few ladles of broth and a little fat. If the broth is cooked in advance, you can collect the frozen fat and add it. I usually do that. To take broth and add it in pan for cabbage. And make sure she doesn't burn. The extinguishing process takes about 1-1.5 hours.
  3. When the cabbage is almost ready, in throw the hot broth, coarsely chopped potatoes.
    When the cabbage is almost ready, in throw the hot broth, coarsely chopped potatoes.
  4. I cook roasting, frying onions, carrots and celery root (or parsley).
    I cook roasting, frying onions, carrots and celery root (or parsley).
  5. When the potato is half cooked, the broth is lowered millet cereal.
    When the potato is half cooked, the broth is lowered millet cereal.
  6. Here is the cabbage ready for in soup, I to stewed 1 hour.
    Here is the cabbage ready for in soup, I to stewed 1 hour.
  7. Shortly before the potatoes are fully cooked, a 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 in an acidic environment will not cook until ready. Then in soup it is necessary to add the meat separated from bones and cut into pieces, Bay leaf.
    Shortly before the potatoes are fully cooked, a 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 in an acidic environment will not cook until ready. Then in soup it is necessary to add the meat separated from bones and cut into pieces, Bay leaf.
  8. At the end of the added greens, and only now can taste . Given that the ham and cabbage are quite salty, salt may need quite a bit. Bring to a boil and turn off. Soup turn out nourishing and thick. When serving you can add in a bowl the sour cream.
    At the end of the added greens, and only now can taste . Given that the ham and cabbage are quite salty, salt may need quite a bit. Bring to a boil and turn off. Soup turn out nourishing and thick. When serving you can add in a bowl the sour cream.

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