Meat soup with sauerkraut
8 servings
120 minutes
Meat soup with sauerkraut is a traditional dish of Russian cuisine that is warming and rich in flavors. Its history roots back to rural life, where the acidity of sauerkraut complemented the hearty meat broth well. The combination of pork and beef gives the soup depth of flavor, while roasted vegetables add a light caramelized note. Allspice and bay leaves provide an aroma that fills the home with coziness. Cabbage adds a refreshing tang and makes the soup especially pleasant in cold weather. This dish can be served with rye bread and sour cream to enhance its taste. It is not only nutritious but also has a rich, balanced flavor perfect for family gatherings.
1
Cut the meat into small pieces.
- Pork neck (collar): 700 g
- Bone-in beef: 400 g
2
Place the meat in a baking dish.
- Pork neck (collar): 700 g
- Bone-in beef: 400 g
3
Place in an oven preheated to 180 degrees.
4
After 35 minutes, place the roasted meat in a large pot.
- Pork neck (collar): 700 g
- Bone-in beef: 400 g
5
Add 3.5 liters of water and put it on high heat.
- Pork neck (collar): 700 g
- Bone-in beef: 400 g
- Sauerkraut: 900 g
6
Chop the vegetables coarsely.
- Onion: 165 g
- Celery: 200 g
7
Transfer the vegetables to a baking dish with the remaining fat from the meat and mix. Bake in an oven preheated to 180 degrees for 15 minutes.
- Onion: 165 g
- Celery: 200 g
8
After the meat boils, remove the foam, reduce the heat, and add allspice and bay leaves to the soup.
- Allspice berries: 8 pieces
- Bay leaf: 2 pieces
9
After 15 minutes, add roasted vegetables to the soup. Cook for 30 minutes.
- Onion: 165 g
- Celery: 200 g
10
Add sauerkraut. Stir and cook for another 15 minutes.
- Sauerkraut: 900 g
11
Salt, pour into a deep bowl, and serve.
- Sea salt: to taste
