Daily Cabbage Soup From Sauerkraut (old Recipe) - Step By Step Recipe With Photo

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Video: Daily Cabbage Soup From Sauerkraut (old Recipe) - Step By Step Recipe With Photo

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Daily Cabbage Soup From Sauerkraut (old Recipe) - Step By Step Recipe With Photo
Daily Cabbage Soup From Sauerkraut (old Recipe) - Step By Step Recipe With Photo
Anonim

In the old days, real cabbage soup was cooked for a long time, since a Russian oven and special clay dishes were used. I will tell you how to cook daily cabbage soup from sauerkraut (an old recipe).

Cooking description:

The recipe is old, but cooking in a modern manner, because an old oven is difficult to find. You can eat it right after cooking, but it's better to wait. The dish is great for a festive table or for gatherings after a feast. You can make vegetarian cabbage soup or beef or lamb broth.

Purpose: For lunch / For dinner

Main ingredient: Meat / Vegetables / Lamb / Cabbage / Onion / Carrot / Offal / Leeks / Ribs / Sauerkraut

Dish: Soups / Cabbage soup / Sour

Ingredients:

  • Lamb Ribs - 0.6-0.7 Kilograms
  • Carrots - 0.5 Pieces
  • Parsley root - 0.5 Pieces
  • Celery root - 0.5 pieces
  • Leek - 0.5 Pieces
  • Onion - 2 Pieces
  • Bay leaf - 2 pieces
  • Allspice peas - 4 Pieces
  • Salt, pepper - To taste
  • Butter - 4 Tbsp. spoons
  • Flour - 3 Art. spoons
  • Sauerkraut - 0.7 Kilograms
  • Sour cream - To taste

Servings: 6

How to cook "Soup daily soup from sauerkraut (old recipe)"

1. Prepare all the required ingredients for cooking. Wash vegetables and peel. 2. Place whole celery, parsley, onions, leeks and carrots in a saucepan. Add the washed meat and fill everything with water, add allspice and bay leaf, cook after boiling over low heat for 3-4 hours. 3. After the necessary time, remove the meat, all vegetables, bay leaf from the broth. Disassemble the meat into pieces and immediately put it back, add the sauerkraut and bring to a boil, cook for half an hour. 4. Put butter in a saucepan, melt it. 5. Add flour to the butter and stir vigorously with a spoon to loosen any lumps. 6. Pour the resulting flour mixture into a saucepan with the rest of the ingredients, salt and pepper to taste. Turn off the heat and cover the pan with a lid, cool the cabbage soup and send to the refrigerator.

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