Daily cabbage soup
4 servings
30 minutes
The recipe is taken from the book "Ural cuisine.
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.
- Sauerkraut: 600 g
- Pork bones: 200 g
- Tomato paste: 2 tablespoons
- Beef tallow: 50 g
2
Cook for 1.5–2 hours, then place in a pot with boiling broth and boil for about an hour.
- Meat broth: 3 l
3
Clean, wash, and slice the roots of parsley, carrots, and onions.
- Parsley root: 2 pieces
- Carrot: 2 pieces
- Onion: 1 head
4
Fry them in heated fat (20 g) until golden brown.
- Beef tallow: 50 g
5
Sauté the flour separately in the remaining fat.
- 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.
- Salt: to taste
7
Add garlic crushed with salt to the ready soup.
- 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.
