Fresh cabbage soup with meat

4 servings

45 minutes

Recipe taken from the book "Ural cuisine.

Energy value per serving

• Calories: 540.4
• Proteins: 39.3g
• Fats: 29.9g
• Carbohydrates: 30.6g

Ingredients

• Beef with bones: 700 g
• White cabbage: 600 g
• Potato: 2 pc
• Carrot: 2 pc
• Parsley root: 1 pc
• Onion: 2 head
• Tomato paste: 1 tbsp
• Beef fat: 30 g
• Garlic: 3 clove
• Bay leaf: 3 pc
• Black allspice: 3 pc
• Parsley: to taste
• Salt: to taste

Cooking steps

1. Wash the meat with bone, place it in a deep pot, fill it with cold salted water, and boil for about 2–2.5 hours.

   Required ingredients:

   • Beef with bones: 700 g
   • Salt:  to taste

2. Wash the cabbage, cut it into cubes or strips, and drop it into boiling broth.

   Required ingredients:

   • White cabbage: 600 g

3. Add sliced or cubed potatoes.

   Required ingredients:

   • Potato: 2 pieces

4. Clean the parsley root and onion, wash them, slice them, and lightly fry with tomato paste in a heated pan with fat.

   Required ingredients:

   • Parsley root: 1 piece
   • Onion: 2 heads
   • Tomato paste: 1 tablespoon
   • Beef fat: 30 g

5. Then add to the soup and cook for 15-20 minutes.

6. 5 minutes before readiness, add fragrant pepper, bay leaf, and salt to taste. You can also add garlic crushed with salt along with the spices.

   Required ingredients:

   • Black allspice: 3 pieces
   • Bay leaf: 3 pieces
   • Salt:  to taste
   • Garlic: 3 cloves

7. If fresh tomatoes are used instead of tomato paste, they should be washed, blanched, peeled, chopped, and added to the soup 2-3 minutes before it is ready.

   Required ingredients:

   • Tomato paste: 1 tablespoon

8. Pour the ready soup into bowls.

9. Put a piece of meat in each.

   Required ingredients:

   • Beef with bones: 700 g

10. Sprinkle with chopped parsley on top.

    Required ingredients:

    • Parsley:  to taste

11. Serve the sour cream separately.

    Required ingredients:

    • Tomato paste: 1 tablespoon