| Prep Time | 10 minutes |
| Cook Time | 100 minutes |
| Servings |
Ingredients
- 800 gram Brisket can be ribs, for broth
- 400 gram Gammon raw, for the broth
- 1 pieces Onion for the broth
- 1 pieces Carrot for the broth
- 1 pieces Parsley root for the broth
- 3 liters Broth three quarts of broth
- 500 gram Cabbage pickled
- 100 gram Celery root
- 3 pieces Potatoes
- 8-9 tablespoon Millet
- 2 pieces Bay leaf
- 8 pieces Black pepper peas
- Salt
- Herbs
Ingredients
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Instructions
- 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
- 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.
- When the cabbage is almost ready, in throw the hot broth, coarsely chopped potatoes.
- I cook roasting, frying onions, carrots and celery root (or parsley).
- When the potato is half cooked, the broth is lowered millet cereal.
- Here is the cabbage ready for in soup, I to stewed 1 hour.
- 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.
- 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.
