Sour cabbage soup with pearl barley

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 some broth and simmer for 2–2.5 hours.

Clean the parsley root and onion, wash them, slice them, and sauté with the remaining oil.

Add to the cabbage about 10-15 minutes before it's ready.

Add rinsed pearl barley to the boiling broth and cook for about 25-30 minutes.

Then add the prepared cabbage with roots and onion, season with salt and pepper to taste, and cook for 20-25 minutes.

After that, add the roasted flour and cook the soup for another 5-10 minutes.

Place a piece of meat in the plate, pour over the broth, add sour cream, peeled and finely chopped (or crushed with salt) garlic, and sprinkle with chopped parsley.