Sour cabbage soup with goose
8 servings
180 minutes
Sour cabbage soup with goose is one of the oldest and most distinctive dishes of Russian cuisine. Its history goes back centuries when soups were cooked in cast iron pots and simmered in Russian ovens. The main virtue of this dish is its rich, multifaceted flavor born from the harmony of sour fermented cabbage, tender goose meat, and aromatic spices. The goose adds a special heartiness and depth to the soup while potatoes provide a pleasant texture. This soup is especially good the next day when the flavor becomes even more intense. Traditionally served hot with herbs and rye bread, in cold weather it is left outside to enhance its piquancy. Sour cabbage soup with goose is a true Russian gastronomic classic that warms the soul and body.
1
Thoroughly wash the plucked and singed goose without innards, head, and feet, you can even use a brush, place it in a pressure cooker, fill with water, and bring to a boil. Do not close the lid yet.
- Goose: 1 kg
- Water: 3.5 l
2
Reduce the heat to below medium. Skim off the foam until it is almost gone.
3
Clean two carrots, two onions, and five cloves of garlic, and place them in the broth. Seal the pressure cooker with a lid, reduce the heat to minimum, and cook for about 2.5 hours.
- Carrot: 2 pieces
- Onion: 6 pieces
- Garlic: 5 clove
4
While the goose is boiling, fry the finely chopped onion in vegetable oil until golden.
- Onion: 6 pieces
5
Chop the sauerkraut, add it to the pan with onions, and simmer on low heat while the goose is cooking. Make sure the cabbage doesn't burn by periodically adding hot boiled water.
- Sauerkraut: 1 kg
6
15 minutes before the end of cooking, add tomato paste to the cabbage and mix well. Continue cooking until time is up.
- Tomato paste: 20 g
7
Turn off the heat under the pressure cooker, wait for the pressure to equalize, open the lid, and remove any foam again if necessary.
8
Remove the goose and let it cool, then skin it and separate the meat.
9
Remove the roots from the broth and strain it into another pot through several layers of cheesecloth. Place it back on the heat and bring to a boil.
10
Peel the potatoes. Boil four potatoes whole in broth. When they are ready, mash them with a masher. Cut the other two potatoes into strips, add to the broth, and cook for 10 minutes.
- Potato: 6 pieces
- Potato: 6 pieces
11
After 10 minutes, add poultry meat and stewed sauerkraut to the broth. Place the pepper and bay leaf in a cheesecloth bag and drop it into the soup.
- Goose: 1 kg
- Sauerkraut: 1 kg
- Black peppercorns: 10 pieces
- Allspice peas: 5 piece
- Bay leaf: 2 pieces
12
Cook the soup on low heat for 10 minutes. Check for salt, add more if needed. Remove the spice bag.
- Salt: to taste
13
Pour the soup into bowls and garnish with greens. It can be served immediately, but it is especially good the next day.
- Dill: 30 g
- Parsley: 30 g