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Объяснение:

Recipe Russian cabbage soup

Method of cooking soup for many decades, remains unchanged. Their main component is fermented or sour cabbage, which is usually a long time to languish under the cover. The soup has a specific taste, not to confuse with one other dish.

Ingredients:

sauerkraut – 300 g;

large carrot – 1 piece;

onions – 1 piece;

potatoes – 0.5 kg;

tomato paste – 1 tablespoon;

flour – 1 tablespoon;

bones – 200 g;

meat – 200 g;

greens;

salt.

Method of preparation

The soup is traditionally cooked on the bone broth. To do this, you should wash the bones and place in a saucepan, cover with cold water, bring to a boil and cook for 1-1. 5 hours, periodically removing the foam. Ready broth, remove the bones, boil again and boil in it the finely chopped pieces of fatty meat.

When the meat is ready, in a saucepan add finely sliced potatoes.

Once the broth is boiling again, all the ingredients to join the cabbage. 

Shredded carrot and onion with tomato puree in the vegetable oil in a frying pan. Add a spoonful of flour. Instead of butter you can use oil.

Refueling add to the pot with the soup and simmer on low heat under closed lid for another 30-40 minutes.

Serve the soup with sour cream and black bread.

Bon appetit!

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