Russian cabbage soup of sour crout

Ingredients

Dill
1 bunch
Onion
2 pieces
Potatoes
6-8 pieces
Olive oil
1 tablespoon
Sauerkraut
1 kilogram
Iodised salt
to taste
Black pepper
to taste
Black pepper
to taste
Bay leaf
to taste
pork
1 kilogram
Scallion
0.5 bunch

Directions

  1. To cook it we will need a pan with thick sides.
  2. Reduce far from pork (better on a bone) cut into large, portioned slices. Heat the pan and quickly fry the meat adding olive oil. Add finely chopped onion and fry until it's golden brown. Then add sour cabbage with the soup and stew over low heat under th
  3. Pour 3 litres of water in an hour and a half and boil it. Then cook it for another hour.
  4. While meat and cabbage are cooking, prepare potatoes and herbs. Peel potatoes and cut into big dice. Chop dill and chives.
  5. In an hour add potatoes into the pan and cook for 20-30 minutes (until it's ready). Top it with some herbs and toss it.
  6. Soup is ready to be served. It goes extremely well with brown bread and sour cream.
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