How to Make Russian Cabbage Soup
Russians just love their traditional cabbage soup. It is made using big chunk of beef and sauerkraut. Another secret is to cook this soup over very low heat for a long time as if simmering. This method’s been in use since earlier centuries when the food was cooked in “Russian stove”. The color of Russian cabbage soup should be amber and translucent. Hot, rich and flavorful cabbage soup was common part of the diet in the past. A bowl of fresh cabbage soup helped to stay healthy in cold climate conditions. No wonder it is still popular as hot nourishing soups are very healthy for digestion and metabolism. This recipe features Russian sauerkraut. To make this sauerkraut version you’ll need to combine chopped cabbage and carrot, a handful of dill seeds, a couple of bay leaves and whole black peppers. Let stand to sour under pressure for three days in a warm place. Then store in a cold place and use for cabbage soup, salads, and pies.
Ingredients for Russian Cabbage Soup
- 1-1.3 lb beef cuts
- 300 g sauerkraut
- 2-3 large potatoes
- 2 carrots
- 1-2 parsley roots
- 2 large onions
- 2 tablespoons melted lard
- Salt and red peppers
- 3-4 bay leaves
- Wash the meat. Don’t cut into pieces, you need to boil a whole chunk.
- Pour 4 pt (2 liters) of water in a pot, put the meat, bay leaves, a piece of red pepper, peeled whole parsley roots, one whole carrot and peeled onion cut in half.
- Boil the meat for 2-2.5 hours over very low heat.
- Meantime, peel potatoes and dice coarsely.
- Make sauteed mixture. Saute chopped onion and carrot in a two tablespoonfuls of melted lard, or butter.
- When the meat is well-boiled, remove it from the pot, cut into large pieces and place in a bowl.
- Also, remove boiled carrot, parsley roots and onion. Or strain the stock because it should be clear and translucent.
- Mash boiled carrot with a fork and add it to the stock. Discard boiled onion and parsley roots.
- Put on the stove and when the stock starts boiling, drop potatoes and, in about 5 minutes, add sauerkraut.
- Cook for 20-25 minutes over low heat, then add sauteed mixture and cook for additional 10 minutes.
- Turn the heat off and let stand for 10 minutes.
- Serve. Put a piece of boiled beef in a soup bowl and sprinkle with any greens. Optionally, dress with sour cream.