Daily cabbage soup

4 servings

30 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving

• Calories: 399.7
• Proteins: 13.4g
• Fats: 30.1g
• Carbohydrates: 22.3g

Ingredients

• Meat broth: 3 l
• Sauerkraut: 600 g
• Pork bones: 200 g
• Wheat flour: 1.5 tbsp
• Carrot: 2 pc
• Parsley root: 2 pc
• Onion: 1 head
• Tomato paste: 2 tbsp
• Beef fat: 50 g
• Salt: to taste

Cooking steps

1. Slightly squeeze the pickled chopped cabbage from the brine, chop it, and place it in a pan with 30 g of heated fat along with washed and chopped bones and tomato paste.

   Required ingredients:

   • Sauerkraut: 600 g
   • Pork bones: 200 g
   • Tomato paste: 2 tablespoons
   • Beef fat: 50 g

2. Cook for 1.5–2 hours, then place in a pot with boiling broth and boil for about an hour.

   Required ingredients:

   • Meat broth: 3 l

3. Clean, wash, and slice the roots of parsley, carrots, and onions.

   Required ingredients:

   • Parsley root: 2 pieces
   • Carrot: 2 pieces
   • Onion: 1 head

4. Fry them in heated fat (20 g) until golden brown.

   Required ingredients:

   • Beef fat: 50 g

5. Sauté the flour separately in the remaining fat.

   Required ingredients:

   • Wheat flour: 1.5 tablespoon

6. Add it with the fried vegetables to the cabbage broth 30 minutes before cooking is done, and salt to taste.

   Required ingredients:

   • Salt:  to taste

7. Add garlic crushed with salt to the ready soup.

   Required ingredients:

   • Salt:  to taste

8. The daily cabbage soup will taste better if it is infused in a clay pot. For this, remove the pot from the heat 10 minutes before it's done and pour it into 0.5-liter clay portion pots.

9. Place a piece of meat and a clove of garlic crushed with salt in each pot. Seal the pot with a dough lid, brush it with egg, and put it in an oven preheated to 200 degrees.

10. When the flatbread turns golden and becomes puffed, the soup is ready. Serve it directly in the pots.