Sour cabbage soup with pearl barley
4 servings
45 minutes
The recipe is taken from the book "Ural cuisine.
1
Wash the meat with bone, place it in a deep pot, fill it with cold water, and put it on low heat. Cook for about 2–2.5 hours.
- Beef with bones: 800 g
- Salt: to taste
2
Chop the sauerkraut and squeeze out the juice.
- Sauerkraut: 600 g
3
Place the prepared cabbage in a skillet heated with 30 g of melted butter.
- Sauerkraut: 600 g
- Melted butter: 50 g
4
Add some broth and simmer for 2–2.5 hours.
- Beef with bones: 800 g
5
Clean the parsley root and onion, wash them, slice them, and sauté with the remaining oil.
- Parsley root: 2 pieces
- Onion: 1 head
- Melted butter: 50 g
6
Add to the cabbage about 10-15 minutes before it's ready.
- Sauerkraut: 600 g
7
Add rinsed pearl barley to the boiling broth and cook for about 25-30 minutes.
- Pearl barley: 3 tablespoons
8
Then add the prepared cabbage with roots and onion, season with salt and pepper to taste, and cook for 20-25 minutes.
- Parsley root: 2 pieces
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
9
After that, add the roasted flour and cook the soup for another 5-10 minutes.
- Salt: to taste
10
Place a piece of meat in the plate, pour over the broth, add sour cream, peeled and finely chopped (or crushed with salt) garlic, and sprinkle with chopped parsley.
- Beef with bones: 800 g
- Sour cream: 3 tablespoons
- Garlic: 4 cloves
- Parsley: to taste