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Fresh cabbage cabbage soup
Traditional cabbage soup is a recipe for a dish familiar from childhood.
beef bones - 500 g, or lamb bones - 500 g, or pork bones - 500 g, water - 2 l, white cabbage - 500 g, potatoes - 2 pcs., turnip - 1 pc., carrots - 1 pc., parsley root - 1 pc., Onions - 1 pc., Tomato puree - 1 tbsp. spoon, or tomatoes - 2 pcs., fat - 2 tbsp. spoons, sour cream - 0.5 cups, bay leaf - 2 pcs., greens to taste, black peppercorns to taste, salt to taste
How to make cabbage soup with fresh cabbage and potatoes? Prepare the broth: put the chopped meat into pieces in a large saucepan, pour cold water and cook for 2 -
2. 5 hours at a low boil. Put the potatoes chopped into the finished broth. Turnip, carrots, parsley, onions and leeks are cut into wedges or bars, add tomato and spit with fat. Drizzle the cabbage and put in boiling broth or water, bring to a boil, add the greens and cook for 30 - 40 minutes. 5 - 10 minutes before cooking, season with browned roots, salt, spices (bay leaf, pepper). If cabbage soup is cooked with fresh tomatoes, cut the latter into wedges and put along with browned vegetables. Some late varieties of white cabbage give the cabbage an unpleasant smell and a bitter taste, such cabbage should be immersed in boiling water for 2- 3 minutes before laying. Serve cabbage soup with sour cream and herbs.
