Stewed (daily) cabbage soup
6 servings
655 minutes
Stewed (daily) cabbage soup is an ancient Russian dish that reveals its full flavor on the second day after cooking. Thanks to the long stewing in the oven, the soup acquires a rich aroma and its taste becomes soft and deep. The classic combination of beef broth, potatoes, fresh and sauerkraut, onions, carrots, and herbs provides a rich texture and a slight sourness. The soup is perfect for winter when you especially want to warm up and feel full. In ancient times it was cooked in a Russian stove and left overnight to stew. Today this method can be mimicked using an oven, making the dish not only tasty but also authentic. It is best served with sour cream and rye bread to emphasize the traditional taste of Russian cuisine.
1
We cook the broth. Place beef in cold water and set it on low heat. When it boils, remove the foam and simmer for an hour to an hour and a half on low heat. Then remove the meat and strain the broth. Separate the meat from the bones and cut it into small pieces.
- Bone-in beef: 300 g
2
We put the broth on the fire again. Cut the potatoes into cubes of about 2x2 cm, add them to the broth, and boil for 3-5 minutes. Dice the onion, carrot, and tomato. Place a pan on the fire and melt the butter in it.
- Potato: 5 piece
- Onion: 2 pieces
- Carrot: 2 pieces
- Tomatoes: 1 piece
- Butter: 30 g
3
Add chopped fresh cabbage to the pot with broth and potatoes, then add sauerkraut after a minute. In a pan with oil, sauté onion and carrot, then add tomato. Add the sautéed vegetables to the pot.
- White cabbage: 200 g
- Sauerkraut: 200 g
- Onion: 2 pieces
- Carrot: 2 pieces
- Tomatoes: 1 piece
4
Chop the greens finely and add them to the pot. Add the finely chopped meat. Season with pepper and salt again if necessary.
- Fresh herbs: 1 bunch
- Bone-in beef: 300 g
- Ground black pepper: to taste
- Salt: to taste
5
Now for the most interesting part. If the pot in which the soup was cooked is completely metal, without plastic or wooden parts, we leave everything as it is. If not, we pour the soup into small pots. We place the container in an oven preheated to 220 degrees until boiling. Then we reduce the temperature to 160 degrees and simmer for another 2 hours. After that, we decrease the oven temperature by 10-15 degrees every hour until it reaches 80-70 degrees, simulating the cooling mode of a Russian stove.
