Day-old cabbage soup in pots
10 servings
60 minutes
The cabbage soup takes a long time to prepare: all the ingredients first languish in a cast-iron pot, then are left to infuse for another day, and then baked under a puff pastry lid so that the soup acquires its final taste and appearance. The dense aroma comes from the combination of meat broth, caraway, bacon with garlic and fresh dill, which are added at the very end. You open this time capsule, throw back the dough lid - and there is such a thick cabbage soup smell that it takes the breath away even the eaters.
1
Sauté the sauerkraut until half-cooked, add sautéed onions with carrots and tomato paste.
- Sauerkraut: 600 g
- Onion: 60 g
- Carrot: 45 g
- Tomato paste: 160 g
2
Add thinly sliced pork to the broth, bring to a boil and remove the foam. Add stewed cabbage with vegetables.
- Beef stock: 3 l
- Pork tenderloin: 840 g
- Sauerkraut: 600 g
3
Cook the soup until ready, then add fried bacon, spices, and minced garlic at the end. After it cools down, store it in the refrigerator for a day.
- Bacon: 100 g
- Garlic: 25 g
- Salt: to taste
- Ground black pepper: to taste
- Caraway: 3 g
- Bay leaf: 2 pieces
4
Pour a portion of soup into a clay pot, add finely chopped herbs, cover with a puff pastry lid, and bake in the oven for 8 minutes at 180°C.
- Dill: 70 g
- Parsley: 70 g
- Unyeasted puff pastry: 1 kg
