Fresh cabbage soup with meat

Wash the meat with bone, place it in a deep pot, fill it with cold salted water, and boil for about 2–2.5 hours.

Wash the cabbage, cut it into cubes or strips, and drop it into boiling broth.

Add sliced or cubed potatoes.

Clean the parsley root and onion, wash them, slice them, and lightly fry with tomato paste in a heated pan with fat.

Then add to the soup and cook for 15-20 minutes.

5 minutes before readiness, add fragrant pepper, bay leaf, and salt to taste. You can also add garlic crushed with salt along with the spices.

If fresh tomatoes are used instead of tomato paste, they should be washed, blanched, peeled, chopped, and added to the soup 2-3 minutes before it is ready.

Pour the ready soup into bowls.

Put a piece of meat in each.

Sprinkle with chopped parsley on top.

Serve the sour cream separately.