MannikRussian cuisine

Chicken liver in sour creamRussian cuisine

Korean CarrotsSoviet cuisine

Quiche LorraineFrench cuisine

BretzelsGerman cuisine

Daily cabbage soup

10 servings

240 minutes

Add to favorites

Daily cabbage soup becomes "daily cabbage soup" after it has been left in the cold for 24 hours. Thanks to this simple trick, the broth will gain flavor and density. It is best to leave the cabbage soup to rest in the cold: if the soup freezes and then thaws, the cabbage in it will become very soft.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

10servings

Beef brisket

1 kg

Sauerkraut

1 kg

Tomato paste

150 g

Vegetable oil

60 ml

Onion

2 heads

Carrot

2 pieces

Bay leaf

1 piece

Black peppercorns

12 pieces

Parsley

20 g

Dill

20 g

Sugar

to taste

Salt

to taste

Ground black pepper

to taste

Garlic

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
Rinse the sauerkraut with cold water and squeeze it again.
Required ingredients:
1. Sauerkraut: 1 kg

3
Chop it finely and place it in a thick-bottomed saucepan with vegetable oil, add 100 grams of tomato paste, sugar to taste, and a little water to prevent the cabbage from burning. Simmer on low heat for 3 hours with the lid closed. The softer the cabbage after stewing, the better the taste of the soup.
Required ingredients:
1. Sauerkraut: 1 kg
2. Tomato paste: 150 g
3. Sugar: to taste
4. Vegetable oil: 60 ml

4
Pour 3 liters of water over the meat, place it on the fire and bring to a boil. Remove the foam, reduce the heat so that small bubbles rise to the surface. Add onion, carrot, peppercorns, and bay leaf. Cook for 1.5 hours.
Required ingredients:
1. Beef brisket: 1 kg
2. Onion: 2 heads
3. Carrot: 2 pieces
4. Black peppercorns: 12 pieces
5. Bay leaf: 1 piece

5
Strain the broth, and break or cut the meat into small pieces.
Required ingredients:
1. Beef brisket: 1 kg

6
Chop the onion and carrot into small cubes.
Required ingredients:
1. Onion: 2 heads
2. Carrot: 2 pieces

7
Sauté in vegetable oil with the remaining tomato paste for 7-10 minutes. Add them to the cabbage and stew together for another 10-15 minutes.
Required ingredients:
1. Tomato paste: 150 g
2. Vegetable oil: 60 ml
3. Sauerkraut: 1 kg

8
Bring the broth to a boil, add the stewed vegetables and meat, and cook for another hour on low heat. Then remove from heat, wrap in cloth or a blanket, and leave for 3-4 hours. Place the cooled soup in the refrigerator for a day.
Required ingredients:
1. Beef brisket: 1 kg

9
The next day, reheat the soup, season with salt and pepper to taste, and add chopped herbs and garlic.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste
3. Parsley: 20 g
4. Dill: 20 g
5. Garlic: to taste

10
Serve with sour cream.
Required ingredients:
1. Salt: to taste