Daily cabbage soup

Prepare the necessary ingredients.

Rinse the sauerkraut with cold water and squeeze it again.

Chop it finely and place it in a thick-bottomed saucepan with vegetable oil, add 100 grams of tomato paste, sugar to taste, and a little water to prevent the cabbage from burning. Simmer on low heat for 3 hours with the lid closed. The softer the cabbage after stewing, the better the taste of the soup.

Pour 3 liters of water over the meat, place it on the fire and bring to a boil. Remove the foam, reduce the heat so that small bubbles rise to the surface. Add onion, carrot, peppercorns, and bay leaf. Cook for 1.5 hours.

Strain the broth, and break or cut the meat into small pieces.

Chop the onion and carrot into small cubes.

Sauté in vegetable oil with the remaining tomato paste for 7-10 minutes. Add them to the cabbage and stew together for another 10-15 minutes.

Bring the broth to a boil, add the stewed vegetables and meat, and cook for another hour on low heat. Then remove from heat, wrap in cloth or a blanket, and leave for 3-4 hours. Place the cooled soup in the refrigerator for a day.

The next day, reheat the soup, season with salt and pepper to taste, and add chopped herbs and garlic.

Serve with sour cream.