Cabbage Soup with Sour Cream

soups 391 Last Update: May 04, 2022 Created: May 04, 2022 0 0 0
Cabbage Soup with Sour Cream
  • Serves: -
  • Prepare Time: 30 min
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
Print

Cabbage soup is not inferior to borscht in taste and richness, but it has its own peculiarities. This soup is cooked using only finely chopped sauerkraut drained of its brine. And the potatoes are often cooked whole, then mashed directly in the pan with a pestle.

Ingredients

Directions

  1. Cut the meat into large pieces and immerse it in a pan of cold water. Bring to a boil, remove the foam, and cook on low heat for 40 minutes.
  2. Wash the millet, and add it to the broth. Cook for another 10 minutes.
  3. Peel and wash the vegetables. Dice the potatoes finely and put them in a saucepan with the broth and millet. Boil until potatoes are cooked.
  4. Squeeze the sauerkraut from the brine and chop finely. Add it to the broth with bay leaf. Add salt and pepper. Cook over low heat for another 15 minutes.
  5. Grate the carrots, cut the onions into small pieces, and chop the garlic. Fry the vegetables in a preheated pan with oil.
  6. Add tomato paste and some water. Stew the vegetables for five minutes and add to the contents of the pan. Mix well.
  7. Sprinkle the soup with finely chopped greens and bring to a boil. Remove the pan from the heat, and leave the dish to stand for 20–30 minutes.
  8. Serve the warm soup on plates adding some sour cream.
  9. Cut rye bread into slices and invite your family to the table – enjoy the delicious cabbage soup and gain strength!

Cabbage Soup with Sour Cream



  • Serves: -
  • Prepare Time: 30 min
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Cabbage soup is not inferior to borscht in taste and richness, but it has its own peculiarities. This soup is cooked using only finely chopped sauerkraut drained of its brine. And the potatoes are often cooked whole, then mashed directly in the pan with a pestle.

Ingredients

Directions

  1. Cut the meat into large pieces and immerse it in a pan of cold water. Bring to a boil, remove the foam, and cook on low heat for 40 minutes.
  2. Wash the millet, and add it to the broth. Cook for another 10 minutes.
  3. Peel and wash the vegetables. Dice the potatoes finely and put them in a saucepan with the broth and millet. Boil until potatoes are cooked.
  4. Squeeze the sauerkraut from the brine and chop finely. Add it to the broth with bay leaf. Add salt and pepper. Cook over low heat for another 15 minutes.
  5. Grate the carrots, cut the onions into small pieces, and chop the garlic. Fry the vegetables in a preheated pan with oil.
  6. Add tomato paste and some water. Stew the vegetables for five minutes and add to the contents of the pan. Mix well.
  7. Sprinkle the soup with finely chopped greens and bring to a boil. Remove the pan from the heat, and leave the dish to stand for 20–30 minutes.
  8. Serve the warm soup on plates adding some sour cream.
  9. Cut rye bread into slices and invite your family to the table – enjoy the delicious cabbage soup and gain strength!

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.