Sour cabbage soup with pork

10 servings

120 minutes

Sour cabbage soup with pork is a traditional Russian dish rooted in old village recipes. Thick and hearty, it combines the nourishment of fatty meat with the refreshing sourness of fermented cabbage. The dish warms you in cold weather, satisfies hunger, and fills you up. Cabbage gives the soup its characteristic tartness while spices add depth of flavor. The subtle aroma of garlic and bay leaves makes it especially appetizing. Such soup is traditionally served with rye bread or croutons and sometimes complemented with a spoonful of sour cream to soften the acidity. It takes a long time to prepare, allowing the ingredients to reveal their flavors. This is not just food but a part of Russian gastronomic history where each spoonful brings comfort and a sense of home warmth.

Energy value per serving

• Calories: 430
• Proteins: 29.9g
• Fats: 32.2g
• Carbohydrates: 8.7g

Ingredients

• Pork ham: 1.5 kg
• Celery root: 50 g
• Sauerkraut: 1.3 kg
• Celery stalk: 50 g
• Onion: 1 pc
• Black peppercorns: 6 pc
• Garlic: 2 clove
• Leek: 50 g
• Dried dill: to taste
• Bay leaf: 4 pc
• Crackers: to taste

Cooking steps

1. We buy 1.5 kg of fatty pork on the bone. For example - ham and 1.2-1.3 kg of sauerkraut.

   Required ingredients:

   • Pork ham: 1.5 kg
   • Sauerkraut: 1.3 kg

2. Put a large (5-7 l) pot of water on the fire, add pork to it, and lightly salt it. Of course, sour cabbage will come later, but the meat will absorb all the salt and won't be bland.

   Required ingredients:

   • Pork ham: 1.5 kg

3. After boiling, remove the foam, reduce the heat to minimum (the broth should only simmer occasionally), and add finely chopped celery root and a large onion. Leave the broth on the heat for 40 minutes to 1 hour.

   Required ingredients:

   • Celery root: 50 g
   • Onion: 1 piece

4. After an hour, we add sauerkraut to the pot. This should be done gradually with a spoon-fork to maintain a gentle simmer. The cabbage should be added without juice; just squeeze it out. Then we add finely chopped: celery stalk, leek, and a pinch of dried dill. For flavor, we throw in 1-2 unpeeled garlic cloves and 5-6 black peppercorns. The soup will cook for another hour. About 10-15 minutes before it's done, we add 4 bay leaves.

   Required ingredients:

   • Sauerkraut: 1.3 kg
   • Celery stalk: 50 g
   • Leek: 50 g
   • Dried dill:  to taste
   • Garlic: 2 cloves
   • Black peppercorns: 6 pieces
   • Bay leaf: 4 pieces

5. Pouring a shot from a fogged glass. Enjoy your meal!