Sour cabbage soup with meat and eggs

Wash the meat with bone, place it in a deep pot, fill it with cold water, and put it on low heat. Cook for about 2–2.5 hours.

Chop the sauerkraut and squeeze out the juice.

Place the prepared cabbage in a skillet heated with 30 g of melted butter, add 1.5-2 tablespoons of tomato paste, a little broth, and simmer for 2-2.5 hours.

Clean the parsley root and onion, wash them, and cut into slices.

Sauté with remaining oil and tomato paste.

Add to the cabbage 10-15 minutes before it is ready.

Add prepared cabbage with roots and onion to boiling broth, cook for 20-25 minutes, then season with salt and pepper, add flour sautéed in a dry pan and cook the soup for another 5-10 minutes.

Boil the eggs hard, cool them down, peel and cut them in half.

Place a piece of meat and half an egg in the plate, then pour the soup over.

Add sour cream and sprinkle with chopped parsley.