2013-04-10

Shchi from sour cabbage

Shchi from sour cabbage
Author:
Category
Soups
Ingredients
  • Beef brisket on the bone -1.5 kg
  • Sauerkraut - 0.5 kg
  • Potato - 300 g
  • Onion - 1 pc.
  • Tomato - 1 pc.
  • Bay leaf - 3-4 pcs.
  • Salt, pepper - to taste
These are not at all the cabbage soup for which the cabbage is first stewed, or rather, languished (ideally, in a Russian oven), and then they themselves languish in the same oven. I also cooked these. They are insanely rich, surprisingly filling... and not my type at all! The rich taste of stewed cabbage in cabbage soup seems excessive to me. My soup is lighter, closer to spring.

Recipe for sauerkraut soup


1

Pour the brisket with cold water, put on the stove, bring to a boil. Remove the foam, reduce the heat to medium and cook for one and a half to two hours.

2

Peel the potatoes, cut into strips, cubes or randomly. Peel the onion, cut into small cubes. Cut the tomato arbitrarily, not too finely.

3

If the cabbage is chopped too long, it can also be cut. Drain the brine, but do not throw it away: it will come in handy.

4

When the meat is cooked, remove it from the broth, remove from the bones, cut.

5

Bring the broth back to a boil, put potatoes in it (let it boil), onion (let it boil), cabbage (let it boil), and a tomato. Return the meat to the pot, reduce the heat. Try it - if cabbage soup is not sour enough, add brine. Just now salt and pepper. Cook until cabbage and potatoes are soft. Put bay leaf.

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